Thanksgiving is almost synonymous with eating…a lot. But, my favorite part of Thanksgiving has to be the leftovers, and the infinite way they can be used. I’ve always loved pot pies, a favorite of mine since childhood.  It’s a perfect way to use Thanksgiving leftovers from turkey to veggies, and these grain free leftover turkey pot pies do just that!

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The first thing I do the morning after Thanksgiving, (when I can think about food again), is open the fridge. How did those all those containers get in there? The fridge is literally overflowing with tupperware and zip lock freezer bags. Not only how did all those containers get in there and how did they all fit?! There are bags and boxes jammed full of food you didn’t even know existed on the Thanksgiving table!

How did I get all these containers home, and into the fridge? Who do the containers belong to? Are they really even all full of actual Thanksgiving leftovers? It is like a sophisticated game of Tetris, and you know you will need some high strategy Jenga to get stuff out! Coffee…stat.

Following coffee, let the great game of food Russian Roulette…what will you find in each container? Will you want to eat any of it in its current form? Maybe it is time for some transformational magic, with a little pixie dust. Tthe ideas for a post Thanksgiving turkey pot pie feast begin to come together in my thoughts.

Grain Free Leftover Turkey Pot Pies

Grain free leftover turkey pot pies are THE best way to use up all the leftover turkey that could feed a small country. One of the worst things about Thanksgiving? Bland turkey sandwiches, or chalky, dried out meat. This reinvented turkey dinner is not only totally easy and cost-efficient, it’s delicious…and good for you, healthy, and won’t make you feel like you’re stuffed turkey for eating it!

This recipe can be made in individual ramekins to make as little or as much as you need, or even make several and freeze some for an easy dinner another time! And, who doesn’t love to pop an easy pot pie dinner out of the freezer to heat and eat…and so much healthier and tastier than what we used to buy in a box from the freezer section of the grocery store!

Grain Free Crust

And the crusts are SO easy, with that perfectly golden brown top and flaky crunch. All you need are raw cashews, coconut flour, ghee (oh so deliciously buttery), and a few other simple ingredients. If grain free crusts scare you a bit, don’t worry about this version – it really is so simple to whip these crusts together for even the crust-impaired (hand raised over here).

These grain free leftover turkey pot pies are packed with hearty veggies and of course that crispy, perfectly cooked grain free crust. It’s healthy comfort food you can’t not love. And, it extends the Thanksgiving goodness as long as the turkey lasts. Honestly, it doesn’t even need to be Thanksgiving, or Thanksgiving leftovers.

This recipe would be great with any leftover meat and veggies. Love using leftovers for easy meals all week? Then you have to check out this post – Easy Leftover Chicken Lunch Ideas too!

Grain Free Leftover Turkey Pot Pies

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4.7 from 3 reviews

These healthier leftover turkey pot pies are grain free, and can be paleo and Whole30 compliant. It’s the perfect recipe to make to use up turkey meat after Thanksgiving. You’re going to love the cashew crust.

• Author: Physical Kitchness
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x

Ingredients

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For the crust:

• 1 + 1/2 cups whole cashews
• 1/4 cup coconut flour
• 2 egg whites
• 1/4 cup melted ghee (or grass-fed butter)
• 1 teaspoon salt

For the filling:

• 1 tablespoon olive oil
• 3/4 cup diced, yellow onion
• 3/4 cup diced carrots
• 3/4 cup diced celery
• 2 cups diced, cooked turkey – I used mainly breast meat
• 1 cup frozen peas (omit on Whole30)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon fresh thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 15oz. can full fat coconut milk
• 1 tablespoon arrowroot powder

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Instructions

1. Add all of the crust ingredients into a food processor and process until the cashews are broken down and the mixture pulls together
2. Turn out the crust dough and form into a disc. Wrap in plastic wrap and place in the fridge while you make the filling
3. Preheat the oven to 375 degrees
4. Add the olive oil into a large stock pot over medium heat. Add the onion, carrots and celery and sauté until soft
5. Add the frozen peas, turkey, salt, garlic powder, thyme, paprika, and black pepper. Sauté for 1-2 minutes to release the flavors in the spices
6. Whisk the coconut milk and the arrowroot together to dissolve the arrowroot powder and add to the vegetables and turkey
7. Stir and allow this to thicken for about 5-10 minutes on the stove. Remove from the heat
8. Meanwhile roll out your crust until it’s about ¼ inch thick. Get out 4 baking ramekins
9. Use one of your ramekins as a dough cutter by turning it upside down and pressing into the dough, like a cookie cutter, to make a top crust for the pot pies. Do this until you have all 4 crusts cut
10. Spoon the turkey mixture evenly into each of the ramekins. Top with the crust
11. Place in the oven for 25-30 minutes, or until the crusts are golden brown
12. Serve while warm and delicious

Recipe inspiration by Physical Kitchness. Created and photographed by Miss Allie’s Kitchen

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