Pot pie is a great way to use up leftover cooked turkey from a whole roasted turkey a few days after your Thanksgiving dinner. Leftover cooked chicken can also replace the turkey in this recipe. Serve this turkey and sweet potato pot pie with a winter kale salad or sautéed kale for a balanced meal.
Ingredients
Pie Crust
1 cups
blanched almond flour
1 cups
tapioca flour
(or arrowroot powder)
½ teaspoons
fine sea salt
5 tablespoons
unsalted butter
(or organic palm shortening)
1 large
eggs
Filling
2 tablespoons
extra virgin olive oil
1 medium
onions
diced
1½ cups
diced
carrots
2 cups
chopped
green beans
2 cups
diced
sweet potatoes
1½ cups
turkey stock
¾ cups
cashew milk
3 tablespoons
arrowroot powder
2 cups
chopped
cooked turkey
1 teaspoons
dried thyme
1 teaspoons
dried marjoram
½ cups
chopped
parsley
Herbamare
(to taste)
