SparkPeople Advertisers Keep the Site Free

4 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 460.3
  • Total Fat: 22.9 g
  • Cholesterol: 124.2 mg
  • Sodium: 164.9 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 6.6 g
  • Protein: 41.9 g

View full nutritional breakdown of Paleo Turkey Pot Pie (Gluten Free, Lactose Free, and Low Carb) calories by ingredient
Report Inappropriate Recipe

Paleo Turkey Pot Pie (Gluten Free, Lactose Free, and Low Carb)

Submitted by: BTVMADS
Paleo Turkey Pot Pie (Gluten Free, Lactose Free, and Low Carb)

Introduction

This recipe uses Almond Flour for a biscuit topping so that even those of us who are grain-free can enjoy this classic comfort food. This recipe uses Almond Flour for a biscuit topping so that even those of us who are grain-free can enjoy this classic comfort food.
Number of Servings: 2

Ingredients

    I adapted this recipe from http://pantrybites.com/turkey-pot-pie-with-almond-flour-crust My version has less biscuit and more turkey, because, well, Almond Flour is expensive and leftover Thanksgiving turkey is plentiful!

    For the filling:
    1 small onion, chopped
    1 pat butter or 1tsp. coconut oil
    1 1/2 cups leftover turkey, cut into chunks
    2 cloves garlic, minced
    2 carrots, chopped
    1/2 cup button mushrooms, sliced
    1/2 cup chicken stock
    1 tbs arrowroot (or cornstarch)

    For the topping:
    2/3 cup almond flour
    1/8 tsp salt
    1/4 tsp baking powder
    1/2 a beaten egg (yes, I know, I'm sorry.)
    2 tbsp water or almond/hemp milk

Tips

I suggest using homemade chicken stock for this recipe if you have it. You can use canned, but homemade stock is LOADED with gelatin, which gives the pies the richness that you normally get with cream.


Directions

For the filling:
1. In a large pan with lid, melt the butter and saute the veggies and garlic over medium heat.
2. Add in the turkey chunks and chicken stock.
3. Make slurry with the arrowroot powder and a little bit of cold water.
4. Add the slurry into the stock and turkey mixture.
5. Lower heat and cook until the stock thickens.
6. Remove from heat and distribute evenly to 2 ramekins or small bowls.

For the topping:
1. Preheat the oven to 350 F
2. Mix all dry ingredients together.
3. Mix the egg and the water in a separate bowl.
4. Combine the dry and the wet ingredients together.
5. Spread the dough evenly on the ramekins filled with the turkey mixture.
6. Bake in the oven for 20-25 minutes until the crust is golden.



Serving Size: Makes two generous mini-casseroles






Great Stories from around the Web


Rate This Recipe