Ever since I made the recipe for the pecan pie, I’ve been in love with this pie crust. I ended up using it when I made a pie out of these low carb pumpkin cheesecake tarts. It was then that I started thinking of savory uses for the pie crust. It’s the closest thing I’ve ever gotten to a traditional pie crust, and with turkey leftovers from Thanksgiving, it only made sense to think of using it to make a pot pie.
For this one I used up the leftover veggies I had on hand. I used roasted radishes (to simulate potatoes), some mashed pumpkin, 2 green onions, green beans, zucchini, and a few organic black soy beans (just to use them up). Also, my meat was shredded, not cubed, which can be seen in the pics.
makes 12 servings
The Preparation
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil, melted
- 2 large egg
- 1 cup chicken broth
- 1/2 cup green beans
- 1/2 cup radish, diced
- 1/2 cup zucchini, diced
- 1/2 cup pumpkin puree, mashed
- 125 grams cooked turkey, diced
- 1 teaspoon psyllium husk powder
- salt and pepper, to taste
The Execution
1. Preheat oven to 325°F. Combine flours and salt in a bowl or food processor. Add coconut oil and mix well. Add egg and mix until thoroughly combined. Separate dough into two balls.
2. Grease a 9″ pie pan with butter or coconut oil, then place one dough ball in the center of the pie plate and spread out with hands.
3. Continue spreading dough out until the bottom and sides of the pie plate are covered. Bake at 325°F until crust is just beginning to brown, approximately 8 minutes.
Filling
4. Put broth and veggies (and seasonings, if using) in a saucepan and simmer until veggies are tender. Add meat and heat through. While stirring with one hand, slowly add psyllium husk powder with the other hand until completely blended. Continue to simmer for about 3 minutes while stirring. Pour mixture into pie crust.
5. Place remaining dough ball on a piece of parchment paper and roll out.
6. Continue to roll dough out until it is the size of the pie plate.
7. Very carefully peel crust from parchment and transfer to pie plate. Place over meat mixture and patch any places where dough did not hold together. Shape up edges and cut vent holes in the top crust.
8. Bake at 325o for 45 minutes. Be sure to place a baking pan in the rack below the pot pie to catch any drips. When pie is cooked, remove from oven and let cool for 10 minutes before cutting. Serve and enjoy!
*For carb counts, I included the following:
This makes a total of 12 servings of Hearty Pot Pie. Each serving comes out to be 214 calories, 18.1g fats, 3.1g net carbs, and 8.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 1/2 cup almond flour | 973 | 84 | 37 | 21.8 | 15.1 | 35.3 |
| 1/2 cup coconut flour | 160 | 9.3 | 26.7 | 18.7 | 8 | 8 |
| 1/2 teaspoon sea salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup coconut oil | 972 | 108 | 0 | 0 | 0 | 0 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1 cup chicken broth | 15 | 0.5 | 1.1 | 0 | 1.1 | 1.6 |
| 1/2 cup green beans | 22 | 0.2 | 4.9 | 2 | 2.9 | 1.2 |
| 1/2 cup radish | 9 | 0.1 | 2 | 0.9 | 1 | 0.4 |
| 1/2 cup zucchini | 16 | 0.4 | 2.8 | 1.1 | 1.8 | 1.2 |
| 1/2 cup pumpkin puree | 42 | 0.3 | 9.9 | 3.6 | 6.4 | 1.4 |
| 125 gram cooked turkey | 199 | 4.8 | 0.1 | 0 | 0.1 | 36.3 |
| 1 teaspoon psyllium husk powder | 19 | 0 | 4.3 | 3.7 | 0.5 | 0 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2583 | 218.1 | 89.5 | 51.8 | 37.7 | 99.1 |
| Per Serving (/12) | 215 | 18.2 | 7.5 | 4.3 | 3.1 | 8.3 |
Hearty Pot Pie
Ingredients
- 1 ½ cup almond flour
- ½ cup coconut flour
- ½ teaspoon sea salt
- ½ cup coconut oil melted
- 2 large egg
- 1 cup chicken broth
- ½ cup green beans
- ½ cup radish diced
- ½ cup zucchini diced
- ½ cup pumpkin puree mashed
- 125 gram cooked turkey diced
- 1 teaspoon psyllium husk powder
- salt and pepper to taste
Instructions
- Preheat oven to 325F. Combine flours and salt in a bowl or food processor. Add coconut oil and mix well. Add egg and mix until thoroughly combined. Separate dough into two balls.
- Grease a pie pan with butter or coconut oil, then place one dough ball in the center of the pie plate and spread out with hands.
- Continue spreading dough out until the bottom and sides of the pie plate are covered. Bake until crust is just beginning to brown, approximately 8 minutes.
- Put broth and veggies (and seasonings, if using) in a saucepan and simmer until veggies are tender. Add meat and heat through. Using one hand to whisk, slowly add psyllium husk powder while whisking until completely blended. Continue to simmer for about 3 minutes while stirring. Pour mixture into pie crust.
- Place remaining dough ball on a piece of parchment paper and roll out. Continue to roll dough out until it is the size of the pie plate. Very carefully peel crust from parchment and transfer to pie plate. Place over meat mixture and patch any places where dough did not hold together. Shape up edges and cut vent holes in the top crust.
- Bake at 325F for 45 minutes. Be sure to place a baking pan in the rack below the pot pie to catch any drips. When pie is cooked, remove from oven and let cool for 10 minutes before cutting. Serve and enjoy!
