Okay first thing’s first: This Turkey Pot Pie is the result of many, many trials to get the crust just right. It is nut-free, grain-free, dairy-free, and is made with one flour (cassava) and one fat (extra virgin olive oil). It’s egg-free too, with the exception of an egg wash, which can be omitted if eggs are an issue. In my trials, I tested lard, shortening, olive oil, and combinations of all of them. I tried varying ratios of flour : fat : water. I tested the best ones more than once to make sure they were perfect. This page below shows just a little bit of that, terrible handwriting and grease stains and all.
Why am I telling you this? Not because I want you to oooh and ahhh and tell me I’m awesome, but because I want you to know that the recipe below represents the best recipe I could come up with. There are no substitutions- I already tested all of them and determined that they didn’t work. If you don’t tolerate cassava flour, I have other crust recipes that use almond flour instead, like my Apple Pie, and a Biscuit recipe that would make a great topping as well.
Somehow, magically, the combination of cassava flour and olive oil yields a magically flaky crust that has just the right amount of bite. I’m totally smitten and can’t wait to experiment more with this combo! I most certainly see a galette in my (and your) future…
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Well I want to help, so this really works out nicely 🙂
The crust for this Pot Pie also breaks all of the traditional rules of crust making. The ingredients don’t need to be cold, and you don’t need to use any finesse when mixing and working with it. Feel free to mix it well; there are no chunks of butter, and no gluten to get overworked and chewy. Finally! A grain-free recipe that is easier to make than it’s traditional counterpart. We deserve this, you guys.
Because the dough is on the softer side, you’ll need to cut a small (about 1-inch) diamond in the center of the crust after placing it on top of the filling. This will allow the filling to vent, so it doesn’t steam and get too liquid-y. I cut slits instead, which didn’t do the trick: They sealed back together, allowing the filling to steam.
Paleo Turkey Pot Pie
prep time: 20 minutes
cook time: 47-55 minutes
yield: 1 9-inch pot pie, serves 4-6
special equipment: 9-inch pie pan, rolling pin, parchment paper, kitchen scale (weighing ingredients is recommended but not necessary)
- Combine all ingredients in a medium mixing bowl and stir to combine thoroughly, until the dough comes together into a ball. It will be a softer and slightly wetter dough than you might be used to working with.
- Lightly dust a sheet of parchment paper with cassava flour and place the ball of dough onto it, pressing down to make a disc. Cover with plastic wrap and roll out to about 11-inches across, or slightly larger than the pie pan you’ll be using. Refrigerate for at least 20 minutes- it will firm up, making it easier to place on top of the filling.
For the filling:
4 tablespoons extra virgin olive oil, divided
1 cup diced onion (about 1/2 medium)
1 cup diced carrots (about 2 medium)
1 cup diced celery (about 3 ribs)
1 teaspoon sea salt
1 cup peas
3 tablespoons cassava flour
2 cups chicken or turkey broth
3 cups diced leftover turkey
2 tablespoons minced chives (or your favorite herbs)
1 egg, beaten, for the egg wash*
- Preheat the oven to 375ºF.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions, carrots, celery and salt. Cook until softened but not browned, about 10-12 minutes. Stir occasionally and adjust the heat so the vegetables don’t brown.
- Stir in the peas and push the vegetables to the outside of the pan. To the center of the pan, add the remaining 2 tablespoons olive oil and the cassava flour. Whisk to combine. Stir into the vegetables.
- Add the broth and turn the heat up to high. Once boiling, cook for 2-3 minutes or until thickened. Stir in the turkey and chives.
- Pour the mixture into a pie pan. Remove the crust from the fridge and turn so the parchment paper is facing up. Gently remove the parchment and discard. Using the plastic wrap, turn the crust onto the pie pan, gently peeling the plastic wrap away. Fold under any overhang and shape or crimp as desired. (It’s a delicate dough, so simple is best here). Brush with egg wash. Cut a 1-inch diamond in the center to allow the filling to vent. (Any shape is fine, but you need to remove some dough, slits will seal back together and not allow venting)
- Bake for 35-40 minutes, or until the crust is deep golden brown and the filling is bubbling.
- Allow to cool for at least 20 minutes before serving, to allow the filling to firm up.
*If eggs are an issue, simply omit the egg wash.
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