Who says leftovers are boring? This grain free crust is flaky and crisp. The textures and flavours in this amazing comfort food are bursting. Hello? Left over gravy to me equals comfort! I prefer just the top layer of crust on my pot pie because it makes room for more veggies and turkey goodness.
Related Recipes – Roast Turkey and Turkey Gravy
Makes one layer – Double recipe if your want a top and bottom crust
- 1½ cup almond flour (not to be confused with almond meal) *
- ½ cup nut or seed milk – could be Almond milk or Cashew milk
- 1 tsp lemon juice
- 4 Tbsp ghee
- Pinch of salt
If you blended your own flour from blanched almonds, then you might not need all the buttermilk. If you are using preblended flour then it might be a little more dry.
Add lemon juice to milk, stir and let it sit for a couple of minutes to become buttermilk.
In a food processor mix the almond flour, ghee and salt. Slowly pour in the milk while mixing. When it starts to look like a dough ball, you’re done.
Place a sheet of parchment paper on the counter and plop your dough ball into the centre. Place a second sheet of parchment on top and use a roller to roll the crust into a circle big enough to cover your pie plate. Once rolled out, refrigerate while you make the filling. You can leave it in the fridge overnight if you plan to bake your pie the next day. No need to wrap further, the parchment paper will work fine while chilling, just fold the edges under.
* Almond meal is what you have left when you make almond milk and you dry it, skins and all. Almond flour is made from blanched skinless almonds.
Fills a 9 inch pie plate
- 2 onions (whatever colour your want)
- ¼ cup turkey stock or 2 tablespoons of ghee
- 3 carrots
- 1 large turnip
- 1 red pepper (I like the colour contrast)
- 4 stocks celery
- 1 cup snow or snap peas
- 1 lb leftover turkey meat
- 1 cup left over gravy **
- ½ cup fresh sage – you can sprinkle more on top, if you are obsessed with sage like I am.
- salt and pepper
Preheat oven to 350 degrees
Chop all veggies, turkey and sage into bite-sized pieces. Set aside.
In a large frying pan sauté onions in some turkey stock or ghee. I prefer to use turkey stock because there is enough fat in this dish with the gravy. But if I don’t have homemade turkey stock, use ghee. Sauté until onions are soft, about 10 minutes on medium low.
Turn heat to medium.
Add the carrots and turnip and sauté for a couple minutes, then add the red pepper and celery.
Add the snap peas and cook just a few minutes longer.
Add turkey, sage and gravy and stir until it’s well coated.
Add salt and pepper and taste.
Add extra sprinkle of sage if you want.
You can store mixture the in the fridge for up to a day if needed, or get the show started and load it into the pie plate.
Fill the pie plate and then place the dough sheet on top and trim the edges.
I cut a small x in the top so that some heat can escape.
Bake in the oven for 30 to 40 minutes. It’s closer to 30 minutes if the filling was warm when you put it in, closer to 40 minutes if the filling was refrigerated.
Let this baby cool for a good 15 minutes before you cut into it. It will be bubbling hot when you pull it out of the oven!
** If you don’t have left over gravy (sometimes it happens) you can use 1 cup of turkey stock, and 1-2 tbsp of arrowroot flour. Arrowroot is a grain free thickener I use in my gravies. Here’s my Turkey Gravy recipe.
You can also make individual pot pies, if you have the smaller dishes to use, just cut small circles out of the crust dough and bake for 20 minutes.