Paleo Turkey Pot Pie (Gluten Free, Lactose Free, and Low Carb)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
I adapted this recipe from https://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, chopped1 pat butter or 1tsp. coconut oil1 1/2 cups leftover turkey, cut into chunks2 cloves garlic, minced2 carrots, chopped1/2 cup button mushrooms, sliced1/2 cup chicken stock 1 tbs arrowroot (or cornstarch)For the topping:2/3 cup almond flour1/8 tsp salt1/4 tsp baking powder1/2 a beaten egg (yes, I know, I'm sorry.)2 tbsp water or almond/hemp milk
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
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
Nutritional Info 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
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