Grainless Turkey Pot Pie

 

 

 

 

 

 

 

 

  This recipe is perfect when using up Holiday leftovers! This recipe is gluten free, dairy free and paleo (option). 

Grainless Turkey Pot Pie

Crust Ingredients:

  • 1 1/4 cups chickpea flour (you could also use quinoa flour or almond flour)

  • 1 tbsp xanthum gum (optional)

  • 1/2 tsp salt

  • 3/4 cup butter, softened (not melted)

  • 3 tbsp water

Filling:

  • 3 tbsp avocado oil

  • 1 white onion, chopped

  • 2 celery stalks, chopped

  • 2 large carrots, chopped

  • 1 tbsp thyme, dried

  • 10 fresh sage leaves

  • salt and pepper

  • 2 cups cooked turkey, cubed

  • 8 pieces bacon, cooked & sliced

  • 1 cup almond milk

  • 1/2 cup turkey broth – HERE is my recipe!

  • 1/2 cup tapioca starch

Directions:

  1. In a large mixing bowl combine flour, xanthum gum.

  2. Add in butter and combine with flour mixture by pushing to the bottom of the bowl with a spoon and your hands. Do this until the butter is in peas-sized pieces.

  3. Add in 3 tbsp of water. Start to combine the mixture into a dough. Add additional tablespoons of water as needed (one at a time), you don’t know very much liquid.

  4. Form the dough into one ball. Cut in half. Roll each half into a ball. Set one of the balls aside.

  5. To form the pie shell, take half of the dough and roll it on a floured surface. It should be approx. 14 inches round.

  6. Wrap around rolling pin and carefully unroll over a pie plate.

  7. Fit gently into bottom and side of plate, then use a knife to cut off the over hanging piecrust.

  8. Fold the crust edge under, and seal to form a rim.

  9. Preheat oven to 400F.

  10. Heat oil in a skillet on medium heat.

  11. Add in onion, celery, carrots, salt, pepper, thyme and sage. Sauté for 7-8 minutes.

  12. Add in turkey and cook for another 3-4 minutes.

  13. Set aside. Now in the skillet add milk, broth and tapioca starch. Bring to a boil, and then turn down heat.

  14. Stir for 7-10 minutes until mixture thickens.

  15. Combine the filling and the milk mixture. Pour into pie and spread evenly.

  16. Crumble remaining dough evenly on top of the pie.

  17. Cover with tin foil and bake for 20 minutes. Then remove tinfoil and cook for another 10-15 minutes, until the pie is golden and bubbling

 

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