Save 10% on your
first purchase with us!
Cold, dark days make us want warm, comforting foods!
Yet, so many classic comfort foods are made with grains, flour, or canned creamed soups. Unhealthy ingredients…yuck!
And then, a typical pot pie requires pie dough. (Homemade pie crust = time-consuming, am I right?)
Now, what if you’re grain- or gluten-free and want to avoid the processed convenience foods typically found in your favorite winter comfort dishes?
You can have your comfort food and eat it too with this Grain-Free Turkey Pot Pie with a quick crumble topping!
Grain-Free Turkey Pot Pie With A Quick Crumble Topping
The superior advantage of this pot pie? It’s much quicker!
You can make this grain-free, crumble-topped turkey pot pie and get it in your oven in no time. No need to chill and roll dough or form biscuits! (Wildly Organic’s Almond Flour makes this possible!)
Plus, this is a fast, delicious, and nourishing way to use up Thanksgiving’s or Christmas Day’s leftover turkey — just in case you can’t handle one. more. turkey. sandwich. It’s a thrifty way to use leftovers or random bits of veggies that end up in your freezer. Feel free to swap the veggies for whatever you have on hand.
This Grain-Free Turkey Pot Pie saves time, leaving you with more time with the family or to sit down and (finally) take a moment for yourself.
So, if you haven’t figured out what to do with the abundance of leftover turkey you’re inevitably going to have… Give this Grain-Free Turkey Pot Pie with a quick crumble topping a try!
Have you ever made a quick crumble topping for a pot pie?
Print RecipeGrain-Free Turkey Pot Pie With A Quick Crumble Topping
The superior advantage of this pot pie? It's much quicker! You can make this grain-free, crumble-topped turkey pot pie and get it in your oven in no time. No need to chill and roll dough or form biscuits!
- 1 tablespoon Wildly Organic Red Palm Oil
- 1/3 cup diced celery
- 1/2 cup chopped onion
- 1/2 cup sliced carrots*
- 3/4 cup frozen peas*
- 1/2 cup green beans* frozen or leftover
- 2 cloves garlic pressed or minced
- 1 1/2 cups bone broth turkey or chicken, divided
- 1 teaspoon Wildly Organic Himalayan Salt
- 1/2 teaspoon ground black pepper
- 2 cups leftover turkey cooked, chopped
- 2 to 4 tablespoons Wildly Organic Tapioca Flour or other thickening agent, in an amount to thicken 1 1/2 cups broth
Make The Crumble Topping
In a mixing bowl, mix almond flour, salt, baking powder, onion powder, and optional nutritional yeast until thoroughly combined.
With a fork or pastry blender, cut the butter into the mixture until small, pea-sized clumps form.
Mix in the beaten egg, stirring until the dough starts to come together. If it seems too wet, add a bit more almond flour.
Make The Filling
In a sauce pan, melt the palm oil and saute the onions, celery, and sliced carrots until they start to soften.
Add garlic and saute 2 more minutes.
Add 1-1/4 cups bone broth and bring to a simmer.
Meanwhile, mix remaining 1/4 bone broth and arrowroot (or preferred thickening agent) to form a slurry.
When broth is simmering, whisk in the slurry. Continue stirring until broth has thickened. Add additional arrowroot if not as thick as you like.
Add turkey and remaining vegetables.
Add salt and pepper and adjust seasoning if desired.
Lightly grease a deep-dish pie plate, baking dish, or casserole.
Evenly distribute the topping over the mixture, crumbling it as you go.
Bake in a preheated oven for 30 minutes or until bubbly throughout and topping is lightly browned.
Allow to cool several minutes before serving.
* Use any combination of vegetables as desired. Alternatively, use 2 cups of frozen, mixed vegetables.