If you have leftover Thanksgiving turkey, pot pie is a great use for both light and dark meat. This pot pie recipe has wonderful herb flavors in the crust as well as the filling. With its almond flour crust, it’s also deliciously gluten-free and grain-free.
The recipe includes a few variations: If you like, you can use turnips for more pungent flavor, potatoes for milder flavor, or a combination of the two. You can make your pot pie dairy-free by using a butter substitute such as Earth Balance Vegan Buttery Sticks in the crust and non-dairy creamer such as Silk Soy Creamer or So Delicious Coconut Creamer in the filling.
The pot pie can also be made with cooked chicken. Fresh thyme and parsley are wonderful in this recipe—just use twice as much as dried.
|Herbed Almond Flour Crust Pot Pie|| |
- 1 1/2 cups almond flour
- 1 tablespoon fresh parsley, finely chopped (or 1/2 tablespoon dried)
- 2 teaspoons fresh thyme leaves, finely chopped (or 1 teaspoon dried)
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 tablespoon oil
- 1 egg, beaten
- 2 tablespoons oil
- 1/2 cup diced onion or 1 tablespoon chopped fresh chives
- 1 large stalk celery, cut into 1/2-inch pieces (about 1/2 cup)
- 1 tablespoon dried thyme (or 2 tablespoons fresh thyme leaves, finely chopped)
- 2 cups chicken broth
- 2 large carrots, peeled and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 pound turnips or potatoes, peeled and cut into 1/2-inch pieces (generous 1 cup)
- 1/4 cup cornstarch or arrowroot powder
- 1/4 cup broth, dry white wine, or water
- 1/4 cup heavy cream (regular or non-dairy)
- 2 cups cooked turkey or chicken, cut into 1/2-inch pieces
- 1 cup frozen peas
- 3/4 teaspoon salt
- Pepper to taste
- Prepare the crust: In a medium bowl, stir together all ingredients. Form dough into a ball, then flatten into a disk. Set aside.
- Prepare the filling: Cut up onion or chives, celery, carrots, turnips or potatoes, and chicken or turkey. Chop fresh herbs, if using.
- Preheat oven to 350°F.
- Place top oven rack in middle of oven and bottom rack in lower third. Place a foil-covered rimmed baking sheet on lower rack to catch any spills. Oil a 1 1/2-quart baking dish.
- In a large saucepan or soup pot over medium heat, warm the oil. Add the onion or chives, celery, and thyme. Saute until vegetables are tender, 5 to 8 minutes.
- Add broth, carrots, and turnips or potatoes. Turn heat to medium high or high until boiling. Reduce heat to medium and cook until tender, 10 to 15 minutes.
- Roll out the crust: While vegetables are cooking, roll out the dough, placing it between two sheets of parchment paper. Roll into a shape a little larger than your baking dish.
- After the vegetables are tender, finish making the filling: In a small bowl mix together the corn starch or arrowroot and wine, broth, or water and whisk to combine. Add starch-liquid mixture to the vegetables. Boil and stir until thickened, 1 to 2 minutes. Add cream, turkey or chicken, peas, salt, and pepper and stir to combine. Taste and adjust seasonings as desired. Place mixture in baking dish.
- Top with crust and decorate: Peel off the top layer of parchment. With the dough on the parchment base, quickly flip it over, paper and all, onto the filling. Peel off the parchment. Tuck the dough around the filling and trim the overhang. Roll out the scraps to 1/4-inch thickness. Cut into one or more leaf shapes. Brush water onto bottom of cutouts and position on the crust. Cut slits in the crust to allow steam to escape.
- Bake and serve: Bake until crust is golden and sauce bubbles up, 30 to 40 minutes. Allow to rest 10 minutes before serving. To serve, spoon into bowls.
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