Leftover Thanksgiving Turkey Pot Pie
A Kitchen Helper
I’m lucky enough to have a helping hand in Loren when I make multi-step recipes like this (at least most of the time). This recipe has a lot of moving parts, and although it’s certainly possible to get it done solo, it’s more fun to have someone in the kitchen with you to share tasks — or at the very least to wash some dishes so you don’t have a mound a mile high waiting for you when you’re done.
That being said, there are some “cooling periods” in this recipe — you stick the dough in the freezer twice for large chunks of time — so you can chop and prepare other things while you wait. I’ve laid out the tasks in the order that makes the most sense for a solo home cook.
This recipe in total takes well over 2 hours — not quite sure where the Maven’s math came from at an hour and 50 minutes — so if you’re anything like the skinny man I live with and need dinner right away, have a snack. Or make this on the weekend. I’ll be honest, it’s one of the more labor-intensive recipes at CWB, but it’s SO worth it. Even the skinny, hungry man agreed!
Coconut Cauliflower Puree
This is my little not-so-secret, secret ingredient for this masterpiece. Your average pot pie recipe calls for either white flour or cornstarch + either milk or heavy cream to create the thick, creamy, saucy consistency of the filling underneath the dough. Everyday Maven chose to replace those ingredients with russet potatoes and coconut milk. I took it a step further and replaced the potatoes with steamed cauliflower for a lower-carb option. I like to pack in the phytonutrients wherever I can, and not being a fan of eating too much potato, I decided to give a nod to some of my other creamy cauliflower recipes (Creamy Vegan Cauliflower Soup and Cauli-freddo Sauce) and make the swap. It turned out FANTASTIC. It took some doing not to just start spooning out the puree and eating it before it ever made its way into the frying pan. And since I eliminated the potato chunks as well, I added some umami to the mix with diced cremini mushrooms, which I sautéed with the onions and carrots. Yum!
- Start with the dough and get it into the freezer as quickly as possible.
- Then get to steaming your cauliflower (don’t forget to add a pinch of salt!)
- Then start chopping.
- Then preheat the oven.
- Then start sautéing the veggies.
- Then get the dough worked out flat and stick it back in the freezer.
- Then start blending.
- Then get everything else into the pot.
- Then grease your dish.
- When the dough is ready, you’re ready for the oven.
- 1 tbs butter or ghee for sautéing (CWB Favorite Pick)
- Avocado oil for greasing (butter or ghee works too, but I sprayed with my Misto Sprayer to make it easier)
- 1 large yellow onion, finely chopped
- ½ cup full fat coconut milk (CWB Favorite Pick)
- 3 medium carrots, diced
- 8 cremini mushrooms, finely chopped
- 1 head cauliflower
- 1 pound leftover turkey meat, chopped into bite-sized pieces
- ⅔ cup frozen peas
- 1 tbs finely chopped fresh rosemary
- 1 cup bone broth (CWB Favorite Pick)
- Dash of apple cider vinegar (CWB Favorite Pick)
- Salt and pepper to taste
- Place almond flour, tapioca starch, garlic powder, lemon pepper, 1/2 tsp salt, and baking powder into a food processor and pulse a few times
- Shred your frozen butter right into the flour mixture using a cheese grater
- Add in the egg
- Gently pulse just enough to incorporate the egg without over-mixing
- Stir in the cold water with a spatula or spoon
- Spread a sheet of parchment or wax paper over a cookie sheet or cutting board and dump your dough -- it should be a lump of dough, not liquidy
- Place dough in the freezer for 30 minutes
- While the dough is freezing, chop up your cauliflower and start steaming it on the stove with a dash of salt
- Chop your onions, carrots, and mushrooms, and cube your turkey
- On a very large skillet, heat about a tablespoon of ghee and add in the onions
- Sauté onions until translucent
- Add in carrots, mushrooms, and the bone broth, and turn down the temp to a simmer
- Pull the dough out of the freezer and place another piece of parchment or wax paper on top before rolling out or shaping with your fingers to fit your dish (I used 6 personal pie dishes, but it was too hard to make perfect circles to top each pie. I ended up cutting the dough into 6 pieces with a pizza cutter after the final freeze and just placing "squares" on top instead of fitting the dough completely around the top of the pie. If you fit your dough around one larger pie, cute some slits into it to let the heat out as it bakes)
- Place rolled out dough back in the freezer for another 30 minutes
- Once the cauliflower is steamed, transfer it to the blender and add the coconut milk and a dash of apple cider vinegar
- Blend until completely smooth and set aside
- Add turkey, frozen peas, and rosemary to your veggies on the stove and turn up the heat
- Cook for another 2 or 3 minutes until the peas have thawed and all the veggies are cooked
- Turn off the stove and stir the cauliflower/coconut mixture into the meat and veggies
- Grease your baking dish(es) -- I sprayed avocado oil to keep it simple
- Transfer your filling into your baking dish(es)
- Pull the dough out of the freezer, remove the top piece of parchment paper, and either flip over directly onto the one dish or use a pizza cutter to cut into equal pieces to top your individual pies.
- Bake at 350 -- 1 hour and 10 minutes for one big pie or 50 minutes for little ones
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