If you have a ton of Thanksgiving leftovers like me, you will love this recipe! A great way to use up extra turkey meat and create a delicious, nutritious, portable meal. But of course you can use this recipe throughout the year with chicken as well!
Idea credit to my wonderful dad 🙂
2 cups all purpose flour (I used Premium Gold Gluten Free Ancient Grain flour)
1/3 cup coconut oil (placed in freezer for 10-20 min to harden)
1/3 cup grass-fed butter (same as coconut oil)
1/2 tsp salt
8-10 tbsp ice water
1 whole onion
2 cloves garlic
1 stalk celery
3 tbsp grass-fed butter
3 tbsp flour
2 cup bone broth (or chicken or vegetable stock)
1 cup half & half
1 10oz. package of frozen vegetables
1 cup chopped cooked turkey breast
2-3 tsp garlic powder
2 tsp smoked paprika
Salt and pepper to taste
First, the crust! If you already have a pie crust recipe of your own or a premade crust from the store, go with that.
I just wanted to give you guys my personal go-to pie crust recipe! I use this for savory or sweet and it always turns out perfectly flaky and delicious!
First mix the salt into the flour so that it is evenly distributed, then add in the butter and coconut oil straight from the freezer.
You can mix these ingredients with a food processor if you like, but I personally feel like it turns out better when mixed by hand. It’s definitely a lot more work, but the flaky texture is so perfect when I can control the mixing with my own hands. I just use a fork and a lot of elbow grease, but a butter-cutting tool works much more efficiently.
The key is that you want the dough to turn out sandy looking with small chunks of butter and coconut oil mixed in with the flour. Add cold water as needed to achieve this consistency.
Once your dough looks sandy make sure that you can press it together without it completely falling apart. A little crumbiness is okay, but you want the dough to be compact enough that the whole pie doesn’t just crumble into pieces.
After you have the dough at the perfect consistency roll it into a big ball and place in the fridge for 20-30 minutes. After it has cooled and slightly hardened take it out and roll out pieces to place inside your pie pans.
To prevent the dough from sticking I roll it out in between two sheets of parchment paper. Roll the dough about 1/4 – 1/8 of an inch thick, depending on how thick or thin you want your crust. Then line your pans with the rolled out dough and reserve enough for the top crust.
I used 5 mini ceramic pans for this recipe but you can also use one 9″ pan too.
After you’ve lined all your pans, place them in the oven at 350 degrees for about 12 minutes, or until the crust starts to separate slightly from the edge of the pan.
Let these cool while you start making the filling. Place the 3 tbsp of butter on a medium size skillet and chop up the onion, garlic, and celery. Saute all of these in the butter until softened and smelling good!
Add in the 3 tbsp of flour and cook for 1-2 minutes stirring frequently. Then slowly pour in the bone broth and half & half. Let simmer for 10-15 minutes or until sauce begins to thicken.
Once the sauce starts getting thick add in all the seasonings along with the chopped up turkey and frozen veggies. Continue cooking until the veggies are warm. Fill your cooked crust pans with the warm filling and top with your last rolled out dough.
Pop them in the oven at 400 degrees for 8-10 minutes (minis) 15-20 minutes (9″ pan) or until the top crust is golden brown. Remove from the oven and let cool for 10 minutes before eating!
Recipe makes about 5 servings (one mini pot pie is one serving).
Per serving: 704 kcal, 22g protein, 50g carbs, 46g fat, 7g fiber, 5g sugar