Turkey Pot Pie with Biscuits
Servings: 6
Ingredients
For the Biscuits:
- 1 cup Blanched almond flour
- 2/3 cup Tapioca flour
- 1/2 cup coconut flour
- 2 tsp Baking powder*
- 1 tsp Baking Soda
- 1/4 tsp sea salt
- 5 tbsp grass fed butter or ghee cold and cut into small pieces
- 1/2 cup canned coconut milk
- 1 tsp vinegar
- 2 large eggs
For the Filling:
- 4 slices bacon
- 1.5 cups diced leeks
- 1.5 cups cut green beans
- 2 cups diced celery
- 2 cups diced butternut squash
- 1.5 tbsp arrowroot or tapioca starch
- 3 cups shredded leftover Thanksgiving turkey
- 2 cups turkey or chicken broth
- 1/2 cup coconut cream
- 2 tsp majoram
- 1 tbsp fresh thyme
Instructions
- Preheat the oven to 400 degrees. Heat a large ovenproof skillet to medium high heat.
- Make the biscuit dough: In a medium size bowl, combine the dry ingredients: flours, baking powder, baking soda, and salt. Make sure the butter or ghee is in small pieces, and add to the dry ingredients. Using a pastry knife (or you can use a food processor), cut the butter into the flour mixture until the mixture is crumbly. In a small bowl, combine the coconut milk and vinegar. Now whisk in both eggs. Add the wet ingredients into the dry. Stir using a rubber spatula, and once well combined, let it sit while you prepare the filling. The dough is most likely sticky at this point, but will become more dry after it sits.
- Cook the bacon in the skillet until desired crispiness (3-5 minutes per side). Set aside and crumble. Keep the skillet hot and be sure to reserve at least 1 tbsp bacon fat in the pan. Reduce heat to a medium
- Now add in the leeks, green beans, squash, and celery. Cook for about 7 minutes, stirring frequently. Coat the vegetables with arrowroot and toss. Now pour in the broth continuing to stir to make sure there are no lumps from the flour. Increase the temperature so that a rolling boil occurs. Reduce back to a simmer. Stir in the turkey, coconut cream, majoram, and fresh thyme. Let the filling cook for another 3-5 minutes.
- Remove the skillet from heat. Prepare the biscuits by lightly sprinkling an ice cream scoop or 1/4 cup measuring cup with tapiocal flour. Then scoop in the dough so that it forms a nice circular shape, place one biscuit at a time around the perimeter of the skillet. Flatten each biscuit a little with the back of a spoon. You should be able to create at least 10 biscuits.
- Transfer the dish to the oven and bake for approximately 25 minutes, keeping an eye on the biscuits so they don't overcook. The top should be lightly golden, and the filling should be bubbly.
- Serve hot and add salt and pepper to taste.
Notes
*Baking powder can be made Paleo by combining 1 part baking soda to two parts cream of tarter.