Individual Grain Free Turkey Pot Pie

One of my favourite things about Christmas dinner is having leftovers. I love turkey pot pie so I decided to use those yummy extras to create a grain free version. The almond crust is delicious and you can keep them in the freezer or fridge and pop them in the oven for an easy meal. I like making them individual servings but you can put all the filling in a bigger dish if you want.

Turkey Pot Pies (2 small pies)

- left over turkey (approx.  1 cup)

- 2 Tbsp. left over gravy

- 2 Tbsp. Greek yogurt

- 1 small onion

- garlic

- 1 carrot

- 1 celery stock

- 1/2 cup frozen peas

- mushrooms (optional) 

 

Dough:

- 2  cups Almond Meal

- 2 Tbsp. shortening or coconut oil (room temperature) 

- 1 egg

 

Filling:

Step #1 Sauté onion and garlic in pan for a few minutes until soft. Add carrots and celery and cook for a few more minutes. 

 

Step #3 Add mushrooms (if desired) and stir for another minute. Add frozen peas, chopped leftover turkey and approx. 2 Tbsp. gravy (to coat filling). Take off heat and add Greek yogurt and stir until blended. 

 

Step#4 Spoon filling into individual dishes. Set aside and make dough. 

 

 

Dough:

 

Step#1 Add the almond meal, egg, oil/butter and water to food processor.  Blend just until it forms a dough.  

 

Step #2 Divide into two balls of dough. Wrap them in plastic wrap and refrigerate for at least 20mins.

 

Step #3 Cut 4 pieces of parchment paper (approximately 8 by 8 inches) and place a ball of dough on each then flatten with your hand. Cover with the other two pieces of parchment paper and roll until 1/4 inch thick.

 

Step #4 Place the dough on top of the pot pies and cut off the extra. Gently pressing into place.

 

Step #5 Bake at 350 degrees for 30 minutes or until the crust is golden.