Paleo Turkey Pot Pie
View original ↗
The Real Food Dietitians · by Jessica Beacom★ 5.0

Paleo Turkey Pot Pie

NUTRITION · PER SERVING60M COOK
CAL 27%·PRO 53%
CARBS 42G31% OF CAL
6G FIBER0G ADDED0G INTRINSIC30G OTHER6G TOTAL SUGAR
FAT 31G52% OF CAL
10G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Turkey and vegetables in a rich thyme and sage gravy topped with a grain-free crust. A hearty, gluten-free riff on chicken pot pie.

mainamericancasseroleporkgluten freepaleo
View the full recipe on The Real Food Dietitians →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1¼ cups finely ground almond flour (we recommend King Arthur Flour finely-ground almond flour)
  • ¾ cup tapioca flour
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • 2 Tbsp. ground flax meal
  • 6 Tbsp. warm water
  • 5 Tbsp. ghee or butter*, chilled
  • 1 Tbsp. cold water
  • 12 oz. leftover cooked turkey, cubed (may substitute cooked chicken)
  • 1 Tbsp. ghee or olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 8 oz. cremini or button mushrooms, sliced
  • 2 small red potatoes, cubed small (about 1 cup)
  • 3 cups chicken broth (store-bought or homemade)
  • 1 cup frozen peas & carrots
  • 3 Tbsp. tapioca flour
  • ¾ tsp. dried thyme
  • ½ tsp. dried sage
  • ¼ tsp. black pepper
PREP
20M
SODIUM
749MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.