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
- 1 ½ cups blanched almond flour
- ½ cup coconut flour
- ½ cup coconut oil, softened
- ½ teaspoon sea salt
- 2 extra large pastured eggs
- 1 cup turkey broth
- 1 cup diced, cooked turkey
- ½ cup green beans
- ½ cup diced radishes
- ½ cup diced zucchini
- ½ cup mashed pumpkin
- Seasoning to taste
- 1 teaspoon psyllium husk powder
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.
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:
With 12 servings, the macros per serving break down like this: 226.75 Calories, 18.23g Fat, 3.96g Net Carbs, 8.73g Protein
|Hearty Pot Pie||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|1 ½ cups blanched almond flour||959||84||36||18||18||36|
|½ cup coconut flour||300||10||42||26||16||12|
|½ cup coconut oil||972||107.98||0||0||0||0|
|2 extra large pastured eggs||160||10.65||0.81||0||0.81||14.07|
|1 cup turkey broth||17||0.53||0.1||0||0.1||2.74|
|1 cup (125 g) diced, cooked turkey||199||4.8||0||0||0||36.32|
|½ cup (62.5 g) green beans||22||0.17||4.92||2||2.92||1.18|
|½ cup (58 g) diced radishes||9||0.06||1.97||0.9||1.07||0.39|
|½ cup (62 g) diced zucchini||11||0.2||1.93||0.6||1.33||0.75|
|½ cup mashed pumpkin||42||0.34||9.91||3.6||6.31||1.35|
|1 teaspoon psyllium husk powder||30||0||8||7||1||0|
To increase serving size while maintaining carb count, simply substitute a lower carb vegetable for the butternut squash. For example, you could substitute small pieces of cauliflower florets for the squash, cut pie into 10 servings and each serving would still be only 5 total carbs (even though the serving size would be bigger).