Turkey Pot Pie (S)

Craving some comfort food after a busy Holiday season? Here you go! The original recipe title is ìChicken Pot Pieî, but weíve renamed it here to help you ìre-purposeî your Holiday leftovers!

Servings: 6 to 8 people

INGREDIENTS:

For the Filling…
– 1 medium diced onion
– 3 stalks celery (thinly sliced)
– 1 large carrot (thinly sliced)
– 8 ounces mushrooms (button, thinly sliced)
– 1 Tbsp butter
– 1 & 3/4 cup chicken broth
– 1 Tbsp Trim Bouillon Powder
– 1 & 1/2 cups unsweetened almond milk (or, unsweetened cashew milk)
– 1 tsp mineral salt
– 3/4 tsp black pepper
– 1 & 1/2 tsp thyme
– 1 tsp THM Glucomannan (to thicken)
– 1/4 cup heavy cream
– 2 to 3 cups leftover turkey, shredded or diced (or, cooked chicken)
– 1 cup frozen sweet peas

For the Crust…
– coconut oil spray
– 3/4 cup egg whites (carton is easier, but fresh is fine)
– 3/4 cup THM Baking Blend
– 4 Tbsp water
– 3 Tbsp butter (or coconut oil)
– 4 pinches THM Super Sweet Blend
– 4 pinches mineral salt
– 1 & 1/2 tsp aluminum free baking powder

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F.
2. Make the filling. In a large skillet, saute the onion, celery, carrot and mushrooms in the butter with 1/4 cup broth and the bouillon mix until wilted and tender. Add the remaining 1 & 1/2 cups broth, the almond milk, salt, pepper, and thyme to the skillet and bring to a simmer. Push the veggies to the side and slowly add the gluccie from a spice shaker, whisking like crazy. Allow to simmer for a few minutes and thicken a bit, then add the cream and stir. Remove from heat.
3. Evenly spread the turkey and peas into a prepared 9 x 13 inch baking dish. Add the sauteed veggies and sauce over the top.
4. Make the crust. Put all ingredients in a food processor and process until well combined.
5. Spread the batter gently over the top of the pie, using the back of a spoon so it is even thickness (does not have to go to the very edges of the dish), or put the batter in a zippy bag, snip one corner, and pipe over the top in a pattern of your choice.
6. Spray the top of the pie with coconut oil, then bake for 35 minutes or until bubbly. Broil the top for another 3 to 5 minutes, watching carefully so the crust does not burn but gets a nice golden brown.

The Turkey Pot Pie and other delicious THM recipes can be found at www.TrimHealthyMembership.com

 

Click here to download the PDF of this recipe!

Stay encouraged! Get the FREE weekly podcast, FREE quarterly eZine and all other THM news and sales info: Sign up HERE