Okay first thing’s first: This Turkey Pot Pie is the result of many, many trials to get the crust just right. It is nut-free, grain-free, dairy-free, and is made with one flour (cassava) and one fat (extra virgin olive oil). It’s egg-free too, with the exception of an egg wash, which can be omitted if eggs are an issue. In my trials, I tested lard, shortening, olive oil, and combinations of all of them. I tried varying ratios of flour : fat : water. I tested the best ones more than once to make sure they were perfect. This page below shows just a little bit of that, terrible handwriting and grease stains and all.
The (eventual) result: Really, really good Turkey Pot Pie.
Why am I telling you this? Not because I want you to oooh and ahhh and tell me I’m awesome, but because I want you to know that the recipe below represents the best recipe I could come up with. There are no substitutions- I already tested all of them and determined that they didn’t work. If you don’t tolerate cassava flour, I have other crust recipes that use almond flour instead, like my Apple Pie, and a Biscuit recipe that would make a great topping as well.
Somehow, magically, the combination of cassava flour and olive oil yields a magically flaky crust that has just the right amount of bite. I’m totally smitten and can’t wait to experiment more with this combo! I most certainly see a galette in my (and your) future…
The crust for this Pot Pie also breaks all of the traditional rules of crust making. The ingredients don’t need to be cold, and you don’t need to use any finesse when mixing and working with it. Feel free to mix it well; there are no chunks of butter, and no gluten to get overworked and chewy. Finally! A grain-free recipe that is easier to make than it’s traditional counterpart. We deserve this, you guys.
Because the dough is on the softer side, you’ll need to cut a small (about 1-inch) diamond in the center of the crust after placing it on top of the filling. This will allow the filling to vent, so it doesn’t steam and get too liquid-y. I cut slits instead, which didn’t do the trick: They sealed back together, allowing the filling to steam.
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The perfect way to use up you turkey (or chicken) leftovers.
Ingredients
for the crust:
- 120 grams cassava flour ((1 cup))
- 80 grams extra virgin olive oil ((scant 1/2 cup))
- 40 grams water ((scant 1/4 cup))
- 1/4 teaspoon sea salt
For the filling:
- 4 tablespoons extra virgin olive oil, (divided)
- 1 cup diced onion, (about 1/2 medium)
- 1 cup diced carrots, (about 2 medium)
- 1 cup diced celery, (about 3 ribs)
- 1 teaspoon sea salt
- 1 cup peas
- 3 tablespoons cassava flour
- 2 cups chicken or turkey broth
- 3 cups diced leftover turkey or chicken
- 2 tablespoons minced chives, (or your favorite herbs)
- 1 egg, (beaten, for the egg wash*)
Instructions
To make the crust:
- Combine all ingredients in a medium mixing bowl and stir to combine thoroughly, until the dough comes together into a ball. It will be a softer and slightly wetter dough than you might be used to working with.
- Lightly dust a sheet of parchment paper with cassava flour and place the ball of dough onto it, pressing down to make a disc. Cover with plastic wrap and roll out to about 11-inches across, or slightly larger than the pie pan you’ll be using. Refrigerate for at least 20 minutes- it will firm up, making it easier to place on top of the filling.
To make the filling
- Preheat the oven to 375ºF.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions, carrots, celery and salt. Cook until softened but not browned, about 10-12 minutes. Stir occasionally and adjust the heat so the vegetables don’t brown.
- Stir in the peas and push the vegetables to the outside of the pan. To the center of the pan, add the remaining 2 tablespoons olive oil and the cassava flour. Whisk to combine. Stir into the vegetables.
- Add the broth and turn the heat up to high. Once boiling, cook for 2-3 minutes or until thickened. Stir in the turkey and chives.
- Pour the mixture into a pie pan. Remove the crust from the fridge and turn so the parchment paper is facing up. Gently remove the parchment and discard. Using the plastic wrap, turn the crust onto the pie pan, gently peeling the plastic wrap away. Fold under any overhang and shape or crimp as desired. (It’s a delicate dough, so simple is best here). Brush with egg wash. Cut a 1-inch diamond in the center to allow the filling to vent. (Any shape is fine, but you need to remove some dough, slits will seal back together and not allow venting)
- Bake for 35-40 minutes, or until the crust is deep golden brown and the filling is bubbling.
- Allow to cool for at least 20 minutes before serving, to allow the filling to firm up.
Notes
*If eggs are an issue, simply omit the egg wash.
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Sharon Hansen says
If I wanted to try this crust recipe to use in a fruit pie, should I use extra light olive oil instead? I’m afraid the evoo would be to “savory”.
zenbellyblog says
The evoo is savory, but could still work with fruit if you added a little sugar or honey. But extra light olive oil or avocado would be great! I’m planning on playing with the recipe for sweeter applications. I’m excited about the texture!
Sharon Hansen says
Thanks! I’m hoping this is what I’ve been looking for. Certainly looks promising!
Gail says
Looks amazing! How much peas? They didn’t seem to make the ingredient list.
zenbellyblog says
1 cup! Sorry, I’ll edit. Thanks for pointing that out!
Pam says
I’ve been playing around with cassava flour a little bit — everyone says you substitute it 1 for 1 with white flour but I’ve found that not to be the case at all. To me it seems a lot more like coconut flour — just a whole different beast! So I can appreciate all the work you’ve done — the bread recipes in Paleo Soups & Stews are absolutely incredible — very easy, work every time and delicious. Thanks so much for all your hard work!!!
zenbellyblog says
It’s definitely not 1:1, unless you’re making something like crepes. I’m not sure why people say that, I wish they wouldn’t! Even though this recipe is only cassava, I wasn’t able to just swap out the fat and water in a traditional crust recipe. I’m so glad you like the breads! 🙂
Alicia Hill says
I made this last night with chicken and it turned out perfectly! The crust was superb, I did end up weighing the ingredients like you suggested. I substituted the peas for broccoli, treated them the same, came out very well. It was a great hit, thank you!
Gail says
I made this for Thanksgiving tonight and it elicited a high-five from my husband. We’ll definitely make it again. Thanks, Simone!
zenbellyblog says
WOOT! That’s awesome Gail, thanks for stopping by! 🙂
Erica says
This recipe was amazing! My husband and kids loved it. Finding your website was one of best things to happen to this paleo family!!
zenbellyblog says
Erica that’s so sweet to hear, thank you!!! I’m glad you loved the recipe 🙂
Dana says
Thank you for this. I made it exactly as written (even weighed the crust ingredients), except for using chicken in place of turkey. This was the first time I have worked with cassava flour. You were quite right about the crust’s fragility–the overhang was falling off before I could get it tucked under! The filling was quite high in the pie dish (same glass dish as in your photo), and it bubbled up and over the edge (and out through cracks that developed in the crust) during baking. Next time I may make a bit less filling. But the flavor was wonderful–it really satisfied my craving for pot pie! (Now I await my gut’s verdict, ha.)
janelle says
Hi I’m curious about freezing this pie? After it’s baked and cooled? or after assembled but not baked?
zenbellyblog says
I haven’t tested it but can’t say for sure, but I think it would freeze alright! Maybe after assembled but not baked?
Amy says
I’ve made this pot-pie several times now and it’s the REAL deal! My family loves it and it’s now our go-to pot-pie! 🙂
I highly recommend weighing the ingredients! I was in a hurry one night and didn’t weigh my flour like I usually do and the crust was still good but too thick and not flaky like it’s suppose to be! I also forgot forgot to vent it! :O My BAD! LOL
Thank you, Simone for another awesome recipe!
Amy Won says
Just made this pie crust with my own chicken curry filling and it’s phenomenal. I doubled the recipe and lined my pie dish with half the dough. Best crust I’ve made, hands down. I can’t believe it’s GF and Paleo and nut free!! Rivals even the local pie shop! Thank you so much for this.
Question : have you tried it with avocado oil? The EVOO is quite strong and savory which is fine for curry pie but I’m thinking of trying avo oil for sweet filling. Thoughts?
Thanks!
zenbelly says
Hi Amy! Wow that’s so nice to hear! I’m glad you loved it. I have made an avocado oil version, and it worked great. It’s on Otto’s site: Gluten-Free Tart Crust
KIRII says
We made this last night and it was incredible! I loved how easy the crust turned out. I was expecting not to love the crust so much. I’ve made some cassava flour pot pies before and they were kind of gummy, but not this one. So close to the real thing. We are following the Autoimmune Protocol so we left off the egg wash. I loved not having a bottom crust too. So much easier!!!
zenbelly says
I’m so glad to hear that you loved it!
Jan says
Can I use tapioca starch in place of the cassava flour?
zenbelly says
Nope. For more information, refer to the first two paragraphs of the post.
Sheree says
I made this…AWESOME!!!! I pretty much followed your directions. I also placed my pie plate on a sheet pan, in case it bubbled over. I’m a little neurotic like that. Thanks for the great recipe!
In the description, you mentioned using your biscuit recipe as a “topper” for it. Would I just drop spoonfuls of it on there? And then would I bake it the same about of time (35-40 mins)? I like the cassava flour just fine. But using the biscuit recipe sounded exciting, too!
Thank you
zenbelly says
I’m so glad you love it! And yes, if you use the biscuit dough as a topper, I would just drop it on there in little spoonfuls. Should take about the same amount of time to cook, but if the tops of the biscuit starts to get too brown before the filling is cooked, just loosely cover with foil to keep it from burning.
Donna in Inwood says
This is just about to come out of the oven. Looks terrific.
I will just say that I made it in my deep-dish pie plate, and the filling pretty much takes up all the room. I think if you wanted to use a standard glass pie plate you’d need to make less filling or not use all of it.
Also, I had to put foil over the crust for the last few minutes to keep it from burning.
All in all, looks like a smashing success!
zenbelly says
I hope you loved it! I baked it in a pie pan, not sure how deep it was exactly but it all fit. 🙂
Jon Emerson says
Thank you for posting this recipe. I have baked your cassava banana bread. I had never baked turkey pot pie of any kind. My wife loved it after initially judging by taking a narrow little slice. I plan to try all your recipes that use cassava. Makes the Paleo world a little brighter.
Jon
zenbelly says
that’s so nice to hear. Thanks, Jon!
Roberta says
I’d really need to use something else instead of cassava flour… could you please help me? Maybe a mix of coconut&almond flour, with a pinch of xanthan gum if necessary, or psyllum husk? Thank you if you’ll find the time to answer me and let me know how to try to cook this recipe with modifications…
zenbelly says
Roberta I’m really sorry, but if you’re actually being serious here, I’m going to need you to go back and read the content before the recipe. If you’re not being serious, good one 😉