Got leftover turkey? ) Turn it to the comfort food meal of your dreams for this Paleo Turkey Pot Pie.
Flaky crust + Hearty filling = Paleo turkey pot pie bliss
I do not think I really should say far more than that. I mean, the photos pretty much speak for themselves. A comfy plate of turkey and vegetables in a mild thyme-sage sauce topped with a buttery/flaky/melt-in-your-mouth, grain-free pastry crust. End of narrative?
Almost. We should probably discuss that flaky, buttery pastry crust a bit more since it is pretty much exactly the crown jewel of the Paleo Turkey Pot Pie. And the filling? It’s not too shabby either (OK, really, it is really great ) and it is the ideal way to consume all that leftover turkey after the holidays. Or that a rotisserie chicken. Or really, any protein for this issue. I have made it using ham, swapping out vegetable broth for the chicken broth and I have made it with pieces of leftover roast beef and beef broth, and plates have been licked clean each moment. But that crust, let us discuss that grain-free pastry crust. It’s really simple, I guarantee. Even if you have never made a dish, it is possible to create this pastry crust. And feel free to forget about making it ideal, rendering it somewhat rough round the edges adds to its rustic appeal and does not alter the taste one piece!
This crust IS the real thing.
We frequently speak about paleo-ized variations of meals becoming ‘just like the real deal,” meaning they’re so close in flavor and feel you would barely know they were not full of gluten. But dare I say, the grain-free pastry crust of the paleo turkey pot pie really IS the real thing.
Here’s the reason:
- Crispy yet tender to the bite
- Never soggy
The secret? Finely floor almond milk, chilly fat, together with the food processor to reduce the fat into the flour then form the dough. Using a ‘light hand’ and functioning fast when creating the dough and crust will also be significant — like when you create a ‘real’ pie crust using wheat germ.
Do that you need to use a food processor? No, you can reduce the fat by hand using a pastry blender or a fork, but it sure speeds up things and helps to ensure the chilly fat is evenly distributed throughout the dough so when it strikes the hot oven, then you get that flaky/crispy feel you’re searching for. I mean, the crust is, after all, the very best part!
A filling which stands by itself.
While the crust might be the ideal aspect of almost any pot pie, which does not mean that you can knock the filling. After allyou can not have a good Paleo Turkey Pot Pie with no fantastic filling.
I really do need to point out this filling errs on the side of veggies and less gravy to keep the crust from becoming soggy (particularly in the event that you’re planning to make it for a weekend meal prep or have leftovers). But honestly, even with of the gravy, it is so great that I occasionally find myself loving a few spoonfuls until I catch the crust wrapped out and have considering making only the filling to function as a stew with a side of green beans.
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From stovetop to oven.
Aside from needing to dirty the food processor or a bowl to your pastry crust, this Paleo Turkey Pot Pie is fairly much stovetop-to-oven as you just want one skillet.
My skillet of option to dishes such as this (or our Skillet Sweet and Sour Chicken, or One-Skillet Chicken Parmesan, or Shepherds Pie with Sweet Potato Topping) is an economical 10-inch cast-iron skillet like this one.
Why cast iron? )
I could write an whole blog post about why I adore cast-iron cookware and the way I have tried everything from non to stainless steel to aluminum to hard-anodized steel, but have always return into cast-iron and enameled cast iron cookware…but that is a job for another day. So for today, I will only say this about a fantastic cast-iron skillet:
- Superior heat retention for cooking
- Perfect to get high-heat searing and frying
- Naturally smooth coating which enhances with use and maintenance
- Easy to take care for: Wash with hot water, warm, and rub with a thin coating of petroleum
Want to learn more about cast iron, and the way to wash it and also how to keep it well-seasoned? Check outside this post for more info.
Tips for Prepping Ahead
I will be the first to admit a meal which requires an hour from begin to finish is not very weeknight-friendly, therefore I will share some of my very best tips for making this Paleo Turkey Pot Pie a reality even when time is somewhat tight. I have given you some choices so that you may use each the strategies or only the ones that you want to make it work to the program.
- Wash and chop all the vegetables and keep them in separate containers in the refrigerator for up to 3 times.
- Prepare the pastry crust via Step 6 of the pastry crust directions in the recipe below. Wrap tightly in foil, parchment, a waxed fabric wrapplastic wrap and store in the refrigerator until ready to use. Allow crust to break at room temperature 30 minutes prior to rolling out the crust if it is time .
- Prepare the filling during Step 5 of those filling directions from the recipe below. Cool marginally before refrigerating at a covered container for up to 3 times.
- Prepare the dough and filling as directed. Place filling at a 9-inch, deep-dish pie plate 9×9-inch glass baking dish. Top filling together with all the pastry crust. Wrap tightly with foil and refrigerate until ready to bake. When it is time to inhale, let pot pie to break at room temperature for 30 minutes while the oven preheats — inhale, covered, for 20 minutes. ) Remove foil and continue baking another 10-15 minutes or till the crust is lightly browned and crisp and the filling is hot and bubbling.
- 12 ounce . Cooked turkey, cubed (can substitute cooked poultry )
- 1 Tbsp. Ghee or olive oil
- 1 small onion, diced
- 3 tsp garlic, minced
- 8 ounce . Cremini or button mushrooms, sliced
- two little red potatoes, cubed small (approximately 1 cup)
- 1 cups poultry broth (store-bought or homemade)
- 1 cup frozen peas & carrots
- 3 Tbsp. tapioca flour
- 3/4 tsp. dried thyme
- 1/2 tsp. Dried rosemary
- 1/2 tsp. Salt
- 1/4 tsp. Black pepper
For that the Crust
- In a small bowl, whisk together flax meal and warm water then put aside to thicken.
- To the bowl of a food processor, add vanilla milk, tapioca flour, salt, and garlic powder. Pulse a couple of days to combine.
- Add ghee or butter and flax/water mix to the dry ingredients. Pulse until resembles coarse sand.
- Add a couple drops of water and heartbeat. Repeat until dough comes together in a chunk. This may or may not require the whole 1 Tbsp. water.
- Turn dough out on a sheet of plastic wrap or parchment paper. Dust using tapioca flour, then type dough into a ball with your handson.
- Place just another bit of wrapping or parchment paper above the ball and then flatten into a disc about 6 inches in diameter. ) Chill 20 minutes)
For that the Filling (create while sap chills)
- Preheat oven to 375℉.
- Place a 10-inch cast-iron skillet (or alternative oven-proof skillet) over medium heat. Add ghee (or olive oil) and sauté onions 4-5 minutes or until they begin to soften. Add garlic and cook an additional 1 minute.
- Add mushrooms and continue to cook till they have lost most of the water. Add potatoes, broth, thyme, and lavender. Bring simply to a boil then reduce heat, cover and simmer 15 minutes until potatoes are nearly tender. Add frozen peas and carrots, raise the warmth and return mixture to a boil
- Mix tapioca flour in a small bowl using a little bit of the hot broth to make a slurry. Slowly add to bubbling filling mix and stir lightly until thickened.
- Remove from heat and stir in the cooked turkey. Taste and season with pepper and salt to taste.
- Remove crust in the refrigerator and roll out to some 10-inch circle on the parchment or wrap. Carefully slide one hand below the crust and use another to stabilize the crust since you flip it over on the filling. Gently crimp crust borders should they hang on the border. If not, that is fine, the crust does not need to pay every piece of the filling. Cut 4 slits in the middle of the crust to permit steam to escape.
- Place skillet on a baking sheet and bake for 20-25 minutes until the crust is lightly browned and crisp.
- Serving Size: 1/6 recipe
- Calories: 477
- Sugar: 5g
- Sodium: 485milligrams
- Fat: 27gram
- Carbohydrates: 37gram
- Fiber: 6g
- Protein: 26gram
Pin it & create it later!
What’s your favorite way to use up leftover turkey after the holidays? Share from the comments below!
Photo Credit: The photos in this blog article were accepted by Jess of Plays Well with Butter.