Our family made a turkey this week. I love turkey for several reasons. One is because a turkey in the over makes the house smell so fantastic. Second, it always remind me of Thanksgiving and being grateful for family and friends. Finally the leftovers, leftovers give me peace of mind knowing my meal is ready for me when I want to eat and I already know it tastes good to have a second time. This week I used some of our leftover turkey to make a Pot Pie. Turkey pot pie is an entire meal in and of itself. To me a one dish meal is just another reason to make a turkey.
Turkey (or Chicken) Pot Pie
- 5 tbsp. ghee
- 1 medium yellow onion, chopped
- 4 large stalks of celery, chopped
- 3 large cloves garlic, minced
- 3 large carrots, chopped
- 2½ cups butternut squash cubes
- 1/3 cup chicken broth
- 5 cups leftover shredded turkey or chicken
- Sea salt and pepper to taste
- ½ tsp. ground turmeric
- ½ cup chopped fresh Italian parsley
- ½ cup full-fat coconut milk
- 1 cup green beans
- 1 cup almond flour
- Pinch of sea salt
Preheat the oven to 350 degrees. Melt 2 tablespoons ghee in a large pot over medium heat. Add the onion, celery, garlic, and carrots and stir. Cook for a few minutes then add the squash. Stir and continue to cook for 8-10 minutes.
Stir in the broth and turkey. After a minute or two, add the sea salt, pepper, turmeric and parsley. Next, add the coconut milk and green beans, and stir well. Cook 5-7 more minutes and if mixture seems like it needs more liquid, add a bit more broth. Combine almond flour, 3 tbsp. melted ghee and pinch of sea salt in a small bowl using a fork.
Remove the chicken and vegetable mixture from heat and pour mixture into a 2-quart casserole dish. Sprinkle almond flour topping evenly over the top and place in oven, uncovered. Bake for 20-30 minutes or until golden brown on top.
Enjoy Good Food,
Coach Nancy