Paleo Turkey Pot Pies

If you’re like me and like anything pie related, you’ll love these leftover turkey pot pies!

With Christmas come and gone, these pies are the perfect post Christmas meal because they use up all your leftovers!

I love using individual ramekins because the crust gets super crispy, plus they look cute. I got mine at the Dollarama and they were $1.50 for a 2 pack!

They are paleo, GF & DF!!

I love using leftover whole turkey in this recipe but you can cook chicken/turkey for this meal! One thing that makes a good pot pie is the crust and it is my favourite part hehe. Let me warn you though, this crust is tricky, BUT it is worth it when it's done.

I used a mix of almond flour and arrowroot flour to make this crust crunchy and flakey!

this recipe is inspired by Alex Snodgrass (The defined dish)

Paleo Turkey Pot Pies

Prep Time: 30 min Cook Time : 30 min Total Time: 1 hr Servings: 4

INGREDIENTS

for the pot pie crust

1. 3/4 cup blanched almond flour

2. 1/3 cup arrowroot flour

3. 1/2 tsp kosher salt

4. 1/4 tsp baking powder

5. 1/4 cup ghee (chilled in the refrigerator or freezer until solid)

6. 1 large egg, whisked

7. Salt n' pepper, to taste

for the pot pie filling

1. 2 tbsp ghee

2. 1/2 cup yellow onion, diced

3. 1/2 cup celery, diced

4. 1/2 cup carrot, diced

5. 2 cloves garlic, minced

6. 1 tsp kosher salt

7. 1/2 tsp freshly cracked black pepper

8. 1/2 tsp freshly chopped thyme leaves

9. 2 tbsp arrowroot flour

10. 1 cup chicken broth

11. 1/2 cup coconut milk (you can sub any dairy free milk)

12. 2 cups cooked and diced turkey or chicken

13. 1 large egg, whisked (for the egg wash)

INSTRUCTIONS

for the pie crust

1. Preheat oven to 400 degrees F

2. In a food processor, combine the almond flour, arrowroot, salt, and baking powder

3. Chop ghee into 1/4 inch cubes and pulse into flour mixture until you have a crumbly consistency

4. Add in the egg and pulse until the dough starts to come together in a ball

5. Transfer the dough onto a large sheet of parchment paper. Place the other sheet of parchment paper on top and using a rolling pin to smooth out the dough so that it is in an even, thin layer, about 1/4 inch thin and large enough to cover 4 ramekins

6. Transfer the parchment paper with the dough in the freezer while you prepare the filling

for the pie filling

1. In a large saucepan heat ghee and add the onion, celery, carrot, garlic, salt, pepper and thyme and cook until the veggies are tender

2. Sprinkle in the arrowroot flour and stir into the veggies until well combined

3. While stirring, pour the chicken broth into the veggie mixture until it is well incorporated

4. Once chicken broth is combined, mix in coconut milk

5. simmer filling mixture until the contents are thick and creamy (5 minutes)

6. Remove from heat and stir in the turkey

for the pot pies

1. Place 4 ramekins on a baking sheet and evenly divide the filling

2. Remove the crust from the freezer and slowly remove one side of the parchment paper

3. Place your ramekins in the middle of the baking pan as close together as you can

4. Now, flip the parchment paper pie crust over so that it is laying across the 4 ramekins, This is the tricky part, but you can rebuild and shape crust after if needed

5. Using your hands, carefully press around the edge of each ramekin so that the pie crust falls directly on top of the filling within each of the ramekins

6. Remove the parchment paper and ensure that all of the ramekins are covered with a. blanket of crust

7. Make one small 1/2 inch slit in the center of each of the pie crusts.

8. Using a brush, top the pot pies with the egg wash

9. Transfer to the oven and cook until golden brown and crisp on the top, about 20 minutes. Then broil for 3 min to. crispen it up even more!

10. Take out of oven and let cool for 10 min

11. Enjoy!

NOTES

1. All nutritional factors will vary based off of ingredients used.

2. I used my leftover whole turkey, but you can use any leftover chicken too!

NUTRIONAL FACTORS

serving size: 1 pot pie

calories: 622 cal fat: 44.8g carbohydrates: 21 g fibre: 3.7 g protein: 18.2 g