Leftover Saute Turned Pot Pie


Turkey pot pieThe other night, I felt totally uninspired with what to make for dinner. I put off cooking and did some work, but finally realized it was getting late and I needed to just make something … anything! I asked Jesse earlier what he wanted for dinner, but all he suggested was asparagus and carrots. Needless to say, it was a pull stuff out of the fridge and wing it kind of night. I ended up making a sauté of onion, garlic, broccoli, asparagus, carrots, ground turkey, sea salt, pepper, ghee, vegetable broth and fresh parsley. Luckily, it yielded a lot and we were stuck with some good leftovers.

Tonight, I sautéed some extra broccoli in ghee and then added the leftovers to it. I mixed in more vegetable broth, a little bit of coconut milk and one tablespoon of coconut flour. I also added about 1/4 cup of frozen peas. I poured the mixture into a small, greased Pyrex pan and topped it with pie dough to create turkey pot pie. Gotta love revamping leftovers! I used the recipe below for the pie dough (note: you would need to double the recipe if making a regular-sized pot pie, as this recipe is only for a 2-3 serving pot pie).


  • 2/3 C almond flour
  • 1 Tbsp coconut flour
  • 1/8 tsp sea salt
  • 1/4 tsp baking soda
  • 2 Tbsp melted butter or ghee
  • 1 egg


  1. Combine dry ingredients in a medium-sized bowl. In a separate bowl, combine wet ingredients.
  2. Pour wet ingredients into dry and mix well.
  3. Roll dough out between two pieces of parchment paper and then place on top of meat/veggie mixture. Alternatively, flatten out pieces of dough with your hands and then carefully place on top (this is what I did). The dough is fragile, so be gentle!

Once assembled, I baked the pot pie at 350 degrees F for 25 minutes. It came out golden brown and perfect. It made our taste buds and bellies happy, and left our bodies satisfied.

Turkey and vegetable mixture

Pot pie



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