Paleo Turkey Pot Pie
Ingredients
Pastry Crust
-
1¼
cups
finely ground almond flour
-
¾
cup
tapioca flour
-
½
tsp
salt
-
½
tsp
garlic powder
-
2
Tbsp
ground flax meal
-
6
Tbsp
warm water
-
5
Tbsp
ghee or butter, chilled
-
1
Tbsp
cold water
Filling
-
12
oz
cooked turkey, cubed
-
1
Tbsp
ghee or olive oil
-
1
small
onion, diced
-
3
cloves
garlic, minced
-
8
oz
cremini or button mushrooms, sliced
-
2
small
red potatoes, cubed small
-
3
cups
chicken broth
-
1
cup
frozen peas & carrots
-
3
Tbsp
tapioca flour
-
¾
tsp
dried thyme
-
½
tsp
dried sage
-
½
tsp
salt
-
¼
tsp
black pepper
Instructions
- Prepare the crust by mixing flax meal and warm water, then set aside.
- In a food processor, combine almond flour, tapioca flour, salt, and garlic powder. Pulse to mix.
- Add ghee or butter and the flax mixture to the dry ingredients, pulsing until it resembles coarse sand.
- Add water gradually until the dough forms a ball, then chill the dough for 20 minutes.
- For the filling, preheat the oven to 375℉ and sauté onions in ghee or olive oil until softened.
- Add garlic and mushrooms, cooking until mushrooms lose moisture, then add potatoes, broth, thyme, and sage.
- Bring to a boil, then reduce heat and simmer until potatoes are almost tender. Stir in frozen peas and carrots.
- Thicken the mixture with a slurry made from tapioca flour and broth, then mix in the turkey.
- Roll out the chilled crust and place it over the filling, cutting slits for steam to escape.
- Bake for 20-25 minutes until the crust is lightly browned and crisp.
Nutrition Facts (estimated)
Servings
6
Calories
477
Total fat
27g
Total carbohydrates
37g
Total protein
26g
Sodium
485mg
Cholesterol
0mg
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