I don’t know about you but Thanksgiving leftovers may be my favorite part of Thanksgiving dinner (besides the whole spending time with family thing). They’re definitely my favorite part of hosting Thanksgiving dinner! Like many of you I’m sure, when I was younger I used to make Thanksgiving leftover sandwiches. You know with the turkey, cranberry sauce, maybe some mayo, and a little stuffing all wrapped up in a couple slices of whole wheat bread. Since I’m no longer a bread eater, the sandwich idea is kind of off the table. But of course, this non-bread-eating lady had to find another way to repurpose those leftovers!
My Creamy Chicken Pot Pie Soup recipe is one of the most popular recipes on the blog (rightfully so if you ask me because it’s delicious!). And not to toot my own horn or anything but my pie crust is the real frickin’ deal! So I thought why not put them together? Genius, right!?!?
This Turkey Pot Pie reminds me of the turkey pot pie I used to order at Marie Calender’s except without the gluten, dairy and icky (probably partially hydrogenated) oils. This bad boy has all the creaminess and flavor but without grains, eggs, nuts, seeds, hydrogenated oils, eggs, dairy, gluten or any additives or other garbage. So basically (pretty much) everyone can enjoy this!
If making crust from scratch is a little much for a weeknight dinner, I get it. It definitely takes a little extra time and energy and you probably just want to relax and spend time with your family after working all day. If that’s the case, you should check out my Chicken Pot Pie Soup instead. It’s delicious and is more than easy enough for a weeknight dinner. And it’s kid approved! BONUS!
- For the Crust:
- 1½ cups tapioca flour
- ¼ cup coconut flour
- ½ tsp salt
- 1 Tbs gelatin
- ¾ cups plus 2 Tbs palm shortening
- 2 Tbs applesauce
- 2 Tbs water
- 1 tsp apple cider vinegar
- For the filling:
- 2 Tbs cooking fat (ghee, butter, coconut oil)
- 1 onion, diced
- 3-4 cups frozen veggies (I used peas, carrots, and green beans)
- 2 celery stalks, diced
- ¼ cup arrowroot flour
- 2½ cups chicken broth, divided
- 1 can coconut milk
- 1 tsp salt
- 2 tsp thyme
- 2 tsp savory (parsley works too)
- ½ tsp sage
- 3 cups shredded turkey (or chicken)
- For the crust:
- Combine flour, salt and gelatin in a mixing bowl
- Cut shortening into flour mixture with a pastry cutter or two knives until it is the size of peas
- Add applesauce, water and vinegar and mix with a spoon until combined
- Roll out dough between two pieces of parchment
- For the filling:
- Melt fat in a large pot over medium heat
- Add onion and cook until translucent, about five minutes
- Add celery and frozen veggies and cook for 3-5 minutes
- In a small bowl mix arrowroot flour with ½ cup cold chicken broth until combined
- Pour arrowroot mixture over veggies and stir until combined
- Add coconut milk and remaining 2 cups broth
- Bring to a boil, reduce heat to med low and simmer until it thickens, about 10 minutes
- Add salt and spices, adding more to taste
- Add shredded chicken and simmer for additional 10 minutes
- Pour filling into ramekins (should fill about 5-6)
- Place rounds of dough on top of ramekins
- Cut 4-5 slits in top of dough
- Place ramekins onto rimmed baking sheet
- Bake at 400 degrees for 20 minutes until crust is golden
- Let cool for 5-10 minutes before serving
What’s your favorite way to repurpose Thanksgiving leftovers? I’d love to hear your ideas because I’ve still got some more turkey and cranberry sauce and stuffing and mashed potatoes…no more Pumpkin Pie though!
In vibrant health,
Kiersten
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Thanks so much! This recipe is really great. I have made it with turkey, chicken, and even canned salmon (with different spices, of course). But the best thing about this recipe is that the crust makes excellent crackers! I usually have extra so I slice it into crackers on the parchment and bake at 400F for about 6 min. Such a treat for AIP!!!