Day After Turkey Pot Pie (Grain Free)

Thanksgiving comes just once a year, but the turkey usually lasts a few days. And its hard to want to eat turkey at every meal for days following turkey day. But put it in a pot pie? With some leftover turkey stock and drippings, some of those leftover carrots and celery you have lying around after stuffing the big bird you doubtless have in the fridge. Well….you may have just resold turkey (yet again) on the whole family. I used the leftover turkey drippings and stock to make the filling, but store bought turkey broth is fine. And of course, you can swap the turkey for chicken/ chicken broth or even stew meat. The crust is grain free, but still rich and flaky! No one can complain about a well made crust. It’s a tradition to make turkey pot pie the day after Thanksgiving, and I wanted to share the version I now make for my family since going grain free. Give it a go! You won’t be disappointed!

Ingredients:

Crust

2 cups almond flour

1/4 cup coconut flour

1 cup arrowroot flour

5 tbsp palm shortening or butter, chopped and chilled

2 eggs

1 tsp salt

2-3 tbs cold water

Filling

2 1/2 cups turkey stock

1 can sweet peas, drained

1 small onion, finely diced

1 small carrot, diced

1 stalk celery, sliced thin

2 cups leftover turkey meat, mix of white and dark meat

1 tsp kosher salt

1/2 tsp pepper

1/4 tsp dried thyme

1 tbsp lemon juice

4 tsp arrowroot powder, mixed with water

1 tbs ghee or butter

How To:

For the Crust:

1. Add all your dry ingredients to a stand mixer, food processor, or large mixing bowl.

2. Now, cut your butter up into small pieces and add into the bowl. Beat the butter and flour together until it forms a crumbly mixture and the butter has broken into smaller pieces. You can do this with a fork in a bowl, but it will take longer than using a stand mixer or food processor.

3. Next, add in the eggs one at a time as the stand mixer runs on low speed. When the eggs are incorporated, add a tablespoon of cold water one at a time until the dough holds together—not too much water, you need to be able to roll it out later.

4. After the dough is mixes, form into a ball and wrap in plastic wrap. Store in the refrigerator for at least 30 min, but several hours is fine.

5. Once the dough is chilled. Take two pieces of parchment paper and lay one down, dusting with a little arrowroot.

6. Divide the ball in half and place the first half on the parchment paper. Cover with the second sheet and roll out the dough, turning it so you roll from different directions until it’s big enough to drape over the pie dish.

7. Grease the pie dish with spray or butter, and then carefully flip the rolled dough onto the pie crust. Pinch of the excess and use your fingers to fix any tears. I use the pinched off dough to thicken areas that may appear too thin.

8. Repeat the rolling process for the top layer and set it aside.

9. Preheat the oven to 375 and poke holes with a fork in the bottom crust. Bake for 10 min and remove from oven.

10. Fill with the cooled filling—not too much or it will all spill out in the oven. There will likely be leftover filling, eat it or freeze in an airtight container for another pot pie night! Now, carefully flip the top crust layer over the pie dish. Pinch off the excess and pinch the edge of the bottom layer and top together. Use a knife to cut 2-4 slits in the center of the pie.

11. Bake at 375 for 30 min and allow to cool before serving!

For the Filling:

1. After you’ve diced all of your vegetables, heat a large pan or skillet—preferably something high sided. Dont use a pot, you wont be able to brown the vegetables evenly.

2. Add the butter, onion, carrot, and celery to the hot pan and cook for 6-7 min, until the veggies begin to brown and soften.

3. Add the stock to the pan and let it get back up to a simmer.

4. Then, add in the turkey to the mix—if it’s in big pieces, chop or tear into smaller bites. It will break up some as it cooks, but you don’t want to over work the mix

5. Now, add in the can of drained peas. Use only half if there’s already a lot going on in the mix or optionally the whole can if it needs bulking up .

6. As it simmers, mix the arrowroot and water together and add to the pan. Stirring together. It will begin to thicken rather quickly.

7. Let it cook for 8-10 min before adding in the lemon juice and then turn it off. It will begin to thicken as it cools and be ready to go in the pie crust!

Chef’s Note: I like to pre-make the dough and filling ahead of time and just assemble and bake later. But you could feasibly do all of this in about an hour and a half, the filling is best used cooled so the bottom layer doesn’t get cooked and soggy by the mix. Though this is not totally necessary, just don’t let the mix sit in the dish without immediately baking it. You can also par-bake the bottom layer and assemble the whole thing in a disposable pie dish for freezing. It will keep up to 3 months. Bonus, add a little melted butter on top before baking to get a deep golden brown.

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