The 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
- Combine dry ingredients in a medium-sized bowl. In a separate bowl, combine wet ingredients.
- Pour wet ingredients into dry and mix well.
- 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.