Grain Free Leftover Turkey Pot Pies

These paleo pot pies can be made with any leftover turkey or chicken. They are simple, easy, and delicious

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.



For the crust:

For the filling:


  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