Turkey Pot Pies

Yep, you know me…always late in doing everything.  I am just now getting to use my leftovers from Thanksgiving — much less post anything about them.  Here’s how it went when I was a kid: we had our Thanksgiving meal for lunch, and then for dinner everyone came together and ate the infamous turkey sandwiches.  Oh man, these sandwiches were adored probably just as much as the dinner itself.  My mom was very specific about her post-Thanksgiving fare — she loved her leftover turkey sandwiches so much that she honestly didn’t want to let anyone take leftovers home.  I can see it in my head… she’d carefully lay the shredded turkey down on a slice of bread and then sprinkle on some salt.  After that came some sliced cranberry sauce… all with a side of celery and black olives.  People can be pretty particular about their food, huh?

Well, turkey sandwiches are a thing of the past for me.  Sure, turkey lettuce wraps could be done…but I can’t truthfully say that sounds very appealing this time of year when you’re looking for something warm.  Something to hit that comfort spot.  I decided to use my leftover turkey in some hearty pot pies.  These are grain-free of course and are so full of flavor.  Move on over Marie Callender!

I was inspired by a recipe at one of my very favorite sites.  You will see her version here.

Ingredients for Filling

  • 2-3 c. shredded turkey, cooked
  • 1 c. carrots, sliced
  • 1/2 c. celery, sliced
  • 1.5 c. mushrooms, sliced
  • 1 bunch of asparagus, woody part trimmed off and chopped
  • 1/2 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp. fresh thyme, separated from stem
  • 1 tbsp. fresh sage, diced
  • 1 tbsp. coconut oil
  • 1.5 c. stock (I used leftover giblet stock from my Thanksgiving meal)
  • 1/4 c. coconut milk
  • salt and pepper to taste

Process

  1. Heat coconut oil in a pot over medium heat.  Add all veggies and cook for about 5 minutes.
  2. Add shredded turkey and stock.  Cover and let simmer for at least 10 minutes.  You want your veggies to soften.
  3. Toss in your minced garlic, salt, pepper, and herbs.
  4. Pour in coconut milk and mix well.  You can remove some liquid (broth) first if you wish, but I didn’t need to.  The coconut will help it thicken up and give it a creaminess.  Cook for a few more minutes until flavors are blended.
  5. Meanwhile prepare your crust.

Ingredients for Crust

  • 3 c. almond meal
  • 4 tbsp. cold butter (I used a version of Kerrygold’s that is seasoned with garlic and herbs)
  • 1/2 tsp. salt
  • 2 eggs

Process

  1. Preheat oven to 375 degrees.
  2. Mix all crust ingredients in a food processor.
  3. Fill 4 ramekins with your turkey mixture.  My ramekins are around 2 cups in size.
  4. Take each section of dough and roll into a ball.  Lightly flatten each ball and place on top of your filling.
  5. Bake in oven for 15-20 minutes.

These were fantastic and so full of flavor!  There are so many variations with a recipe like this.  Use whatever spices/herbs/veggies you have on hand.  Try them with some ground beef or even some lamb stew meat!

Does anyone else still have Thanksgiving leftovers?…what did you do with them?

 

 

 

The above picture is where I got crazy!  I had some leftover gravy as well… let me tell you – this gravy was prepared with my very own giblet stock and it had chunks of my turkey’s heart in it.  This gravy was out of this world.  I ladled some of it on top of my pot pie… wow.  World officially rocked.  🙂

You can leave a response, or trackback from your own site.

One Response to “Turkey Pot Pies”

  1. […] Turkey Pot Pies — The Paleo Prize […]

Leave a Reply

Powered by WordPress | Designed by: Free WP Themes. | Thanks to Best Free WordPress Themes, Find WordPress Themes Free and Free WP Themes