Vegan (or Turkey) Pot Pie: Healthy, Comforting Meal with Turkey Leftovers and Grain-Free Crust

No meat is needed for this tasty pot pie, but if you have some leftover turkey from Thanksgiving dinner you can add it to this recipe. Turkey pot pie is a comfort food enjoyed by many. This recipe makes a few healthy adjustments to the pot pie recipe while maintaining it’s comforting flavors . 

For health reasons, I eliminated meat from my diet a few years ago.  This was a process by first eliminating pork, then chicken.  I might choose to consume a little wild fish, grass-fed beef or turkey every now and then.  I’m satisfied adding protein rich green beans to this pot pie instead of animal protein. Peas or chickpeas are other good meat-free options.  Adding turkey is also a healthy option that I will be using from the Thanksgiving leftovers. The creamy sauce with the grain-free crust makes this meal satisfying and delicious. 

The Filling

I adapted this recipe from Nora Cooks Vegan Pot Pie. She uses frozen vegetables which would make the meal prep fast. I prefer the flavor of fresh carrots and celery and don’t mind chopping vegetables, so my recipe includes fresh vegetables. If fresh green beans aren’t in season, frozen beans work well. Mushrooms can also be added. I include healing broth for added  nutrition, but you can substitute chicken or veggie broth.  Using chicken broth gives your pot pie a more traditional flavor. Unsweetened nut milks like almond or cashew make a creamy pot pie filling.

The Crust

The savory grain-free pie crust is made from almond & coconut flour, flaxseed meal instead of eggs, plus a little rosemary and garlic. The process of making this crust is much simpler and more consistent than regular pie crust.  I roll the dough out between parchment paper to eliminate the mess of flour on my counters. Parchment paper also makes transferring the crust to the pie dish easier. If some of the crust breaks while putting it in the pie dish, this crust repairs easily.

Your family won’t feel like they are eating leftovers for dinner with Vegan (or Turkey) Pot Pie.  This meal feels like a comfort food treat but is still nutritious helping to keep your family satisfied and healthy. 

Vegan (or Turkey) Pot Pie

  • Servings: 8
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Ingredients

2 tbsp. refined coconut oil
1 small onion, chopped
3 garlic cloves, minced
1 cup carrots, sliced
2 cups celery, sliced
1 cup green beans, cut
1 cup mushrooms, sliced (optional)
1/3 cup gluten free flour
2 cups healing broth (chicken or vegetable broth work too)
1 cup unsweetened almond milk
1 cup turkey, cut into chunks (optional)
1 large russet potato, chopped into small chunks
1/2 tsp. sea salt, or to taste

Directions

  1. Preheat oven to 400°F.
  2. Make the Savory Grain-Free Pie Crust from the recipe below.
  3. Sauté onion and garlic in oil until onion is translucent.
  4. Add carrots, celery, green beans and mushrooms. Simmer for 5 minutes.
  5. Mix 1/3 cup gluten-free flour with about 2/3 cup of healing broth making a slurry. Add slurry to the vegetables, along with additional broth and nut-milk. Mix together.
  6. Add potato, and turkey. Simmer 5-10 minutes, until the sauce thickens.
  7. Pour the filling into the pie crust lined pan. Using the parchment paper, carefully cover the pie with the top crust. Trim any over hang, and seal the edges with a fork. Cut a few slits in the middle of the top crust.
  8. Bake for 45 minutes, until the crust is golden brown. Let rest a few minutes before serving. Enjoy!

Savory Grain-Free Pie Crust

  • Servings: 2 pie crusts
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Ingredients

2 tbsp. flaxseed meal
6 tbsp. water
1 3/4 cups almond flour
1/2 cup coconut flour
1/2 tsp. salt
1/2 tsp. garlic powder
1 tsp. rosemary
5 tbsp. refined coconut oil

Directions

  1. Mix flaxseed meal with water and let rest for a few minutes to thicken.
  2. Mix together all dry ingredients in a large bowl. Add the coconut oil and mix together with a fork, then add flaxseed water and mix everything together with your hands. Knead until fully combined. You can also mix everything together with a food processor until it forms a ball.
  3. Divide the dough in half and form each half into a ball. Place the ball between 2 pieces of parchment paper and roll the dough into a circle with a rolling pin. Using the parchment paper, carefully transfer the crust to a pie plate. Don’t worry if it’s not perfect. This pie crust is very forgiving, and you can easily fix the crust by pressing additional dough where needed.
  4. Roll the top crust of dough into a circle between parchment paper. I re-used the same parchment paper from making the bottom crust.
  5. It’s now ready to use immediately, or refrigerate until you are ready to use.

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