Turkey Pot Pie

Hello Cyber Monday! Wait, I already did all my online shopping for Christmas last week from the comfort of my home. I’ve never experienced Black Friday shopping. Do you shop on Black Friday? What is the craziest thing that you have ever seen or experienced? I’d like to hear about it, but I think I would prefer to pay a higher price to avoid the crowds.

I did find one deal on Amazon. I bought the Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer a week ago and love it! I bought it for around $34. I’m kinda strange and like to look up items online after I’ve already bought them. So I looked up the veggie slicer and it was $20 on Black Friday. What! I contacted them and they refunded me the difference since I bought it less than 7 days before! Score! My craziness pays off! If you don’t have one of these things, you must get one. They are so easy to use, my four year old was even helping me crank out the yummy “noodles”. I still think it was worth it for $34. It’s a pretty amazing tool and makes up for my shredder breaking on my food processor. I can’t wait to start creating recipes with this thing! Did you find any deals on Black Friday or Cyber Monday?

You probably finished your turkey leftovers by now, but hopefully this recipe will inspire you to buy another one soon! If not you can also make chicken pot pie. Just as delicious!

Turkey Pot Pie MellowMomma

Turkey Pot Pie
Use your turkey or chicken leftovers to make this beloved classic, but gluten and dairy free.
: Dinner
  • For the crust:
  • 2 Tbs melted coconut oil plus more to grease the pan
  • 1 and ½ cups almond flour
  • ¼ cup arrowroot powder
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 1 tsp thyme
  • ⅛ tsp salt
  • 2 eggs
  • For the filling:
  • 1 Tbs olive oil
  • ¼ diced onion
  • ½ - 8 oz package of mushrooms
  • 2 cups carrots diced or frozen crinkle cut carrots
  • 2 cups cooked turkey (or chicken)
  • ¾ cup turkey or chicken broth
  • ¾ cup canned coconut milk
  • 3 Tbs arrowroot flour
  • 1 Tbs thyme
  • Salt and pepper to taste
  1. Preheat the oven to 400.
  2. Mix the dry ingredients for the crust, then add the eggs and melted coconut oil and mix well.
  3. Grease a glass pie pan with coconut oil, and add the crust ingredients.
  4. Rub some coconut oil on your fingers and spread out the crust ingredients evenly along the bottom of the pan and up the sides.
  5. Cook the crust in the oven for 15 minutes.
  6. While that is cooking heat olive oil in a large skillet.
  7. Dice the onion and add to the olive oil, cooking for 5 minutes.
  8. While that is cooking, chop the mushrooms, and carrots (if needed).
  9. Add the mushrooms and carrots to the onions and cook 5-6 minutes.
  10. While that is cooking, chop the turkey and add to the mushrooms, carrots, and onions.
  11. When the pie crust is done take out of the oven and set aside.
  12. Add the arrowroot flour to the veggie turkey filling and stir well.
  13. Slowly add the broth to the filling stirring well, then add the coconut milk and stir well.
  14. Stir in the thyme, salt, and pepper.
  15. Cook 4-5 minutes until the mixture is thick.
  16. Pour the filling into the crust and bake at 400 for 30 minutes.
  17. Let the pie cool for about 15-20 minutes before slicing and serving.


Still hungry? Try some apple pie ice cream for dessert.
Apple pie ice cream MellowMomma

Posted under: Dinner, Paleo Recipes

Tagged as: , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: