The great thing about this recipe is you can easily prepare it ahead of time and the place it in the oven to heat up before serving. And you can use any leftovers you have hanging around. I kept it to a minimum, but feel free to add zucchini, mushrooms, and other veggies that are tender to the bite.For the topping preparation, you have two options:Bake the topping separately and then place it on top of the pie filling to serve warm/hot. You can make the topping as crispy as you want to, but the topping won't have the moist flavors of the filling. (crunchier topping)Spread the topping across the filling and bake the entire pot pie with filling in the oven. The topping will have the flavors of the filling but won't be as crispy as baking the topping separately. (moister topping)
Servings: 6servings
Calories: 455kcal
Ingredients
Pot Pie Filling
2tablespoonsolive oil
1smallyellow onionpeeled, trimmed, and diced
2celery stalkstrimmed and diced
2carrotstrimmed and diced
8ouncesgreen beanstrimmed and chopped into bite-size pieces
1teaspoonsaltplus more salt and pepper to taste
½teaspoondried thyme
1cuppeasfrozen or fresh
2cupsdiced turkey breast cooked, or dark meat works too, or a mix
2cupscauliflowersteamed until very tender, a fork can easily glide through it
Pot Pie Topping
2cupsblanched almond flouror other nut or seed flour
½teaspoonsalt
½teaspoonbaking soda
1largeegg
2tablespoonscoconut oilor unsalted butter or olive oil
3cupscauliflower treessteamed until tender
3cupsturkey brothor other broth or water
Instructions
Topping
Preheat your oven to 350°F and prepare a baking sheet with parchment paper. If you prefer to bake the topping on top of the filling, omit the baking sheet with parchment paper.
Combine the almond flour, salt, and baking soda in a bowl, and blend with a fork or whisk to combine.
Add the egg and oil to the bowl and blend the dry and wet ingredients with a fork until the dough starts to form clumps.
You can make this dough as crumbly or clumpy as you like. You can create small drops of biscuit-like clumps also. The smaller the clumps, the easier the topping will brown evenly. Also making the clumps about the same size will create even baking. All that said, I mix a bit of both in my topping, crumbs and clumps.
At this point you can either bake the topping by spreading is across the baking sheet and bake for 15 minutes, or until the topping is browned.Alternatively, you can spread the topping across the pot pie filling and bake the entire pot pie in the oven for 15 minutes or until the topping is browned. The topping does come out a bit crunchier if you bake it separately and then add the topping to the warm/hot filling. Both work well though!
Filling
Place a large saucepan or stockpot on low to medium heat.
Add the oil to the warm pan, along with the onions, celery, and carrots. Sauté for 5 to 10 minutes, or until the onions are turning clear and the carrots and celery is becoming a bit tender.
Add the broth, string beans, salt, thyme, turkey, and peas, and simmer for 10 minutes or so.
While simmering, take the warm steamed cauliflower and blend until creamy. Add a bit of water if needed to get the blender going.
Add the creamed cauliflower to the simmering filling, and simmer for another 5 minutes or so, adjusting the seasoning as needed, with salt and pepper.
You have 2 options: 1-Place the topping over the filling and bake at 350° for 15 minutes. I recommend using a 9inch x 13 inch baking dish or some equivalent.2- Bake the topping separately and spread the baked topping over the baking dish and serve.