Turkey Pot Pie
and almond crust / green beans with vinaigrette
For a twist on pot pie, we use seasoned ground turkey, creme fraiche, and classic veggies (onions, carrots, and peas) topped with an almond crust. We start the dish on the stove top and finish in the oven alongside green beans for a comforting one pot meal that's ready in under an hour.
Smarts:The egg wash will help the almond crust reach a deep golden brown in the oven.
- Egg whites - 4, whisked
- Almond meal / flour - 1 cup
- Baking soda - 1/4 tsp
- Salt - 1/2 tsp
- Butter - 1/3 cup, chilled
- Lemon juice - 1/2 tsp
- Onions, medium - 1, diced
- Carrots - 8 oz, diced
- Garlic - 3 cloves, chopped
- Parsley - 1 Tbsp, chopped
- Turkey, ground - 1 lb
- Salt - 1/2 tsp
- Paprika - 1/2 tsp
- Thyme, dried - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Arrowroot powder - 2 tsp
- Broccoli florets, frozen - 1 cup
- Stock, any type - 1 1/2 cups
- Egg yolk - 1
- Water - 1 tsp
- Green beans - 1 lb, trimmed
- Oil, olive - 1 Tbsp
- Vinegar, red or white wine - 1 tsp
- Mustard, Dijon - 1 tsp
- Almonds, sliced - 1 oz
- Green beans / Onions / Carrots / Garlic - Prep as directed. Store green beans in one container. Combine onions and carrots. Store garlic separately. (Can be done up to 5 days ahead)
- Parsley - Chop parsley. (Can be done up to 2 days ahead)
- Season turkey - Combine turkey with salt (portion for pot pie), paprika, dried thyme, coriander, and pepper. (Can be done 1 day ahead)
- Almond crust - Whisk egg whites. Combine egg whites, almond meal / flour, baking soda, salt (portion for crust), butter, and lemon juice in a food processor or standing mixer. The mixture will be wet, but it will crisp up in the oven. The final baked crust will be less like a flaky pot pie but yield more of a crispy, crunchy layer. (Can be done 1 day ahead)
- Heat oven to 400F / 204C degrees.
- Spread green beans out on a sheet pan. Toss with olive oil and season with some salt and pepper. Roast until green beans are tender and brown in spots, shaking the pan halfway through cooking, 20 to 25 minutes.
- Heat an oven-safe skillet over medium-high heat. Add cooking oil and then onions and carrots with a pinch of salt. Saute until onions and carrots are softened, 3 to 4 minutes.
- Add seasoned turkey and saute, breaking turkey apart, until cooked through, 4 to 5 minutes. Drain off any excess liquid.
- Stir in garlic and arrowroot powder until no dry spots remain.
- Next add in broccoli (no need to defrost it, just break it up as it cooks) and stock. Bring to a simmer and simmer until stock thickens slightly, 3 to 4 minutes.
- Remove from heat and stir in parsley. Taste and season with some salt and pepper.
- Spread almond crust over top (again it's ok if it's wet and sits right on top of the filling).
- Whisk egg yolk and water and brush over almond crust. Make a few slits with a knife and bake in the oven for 20 to 25 minutes, until golden.
- When green beans are done, toss with vinegar and mustard. Sprinkle almonds over top.
- Serve pot pie with green beans on the side. Enjoy!
This turned out really great. I don't have an oven-safe skillet, so instead I used the second layer of pastry to line a baking dish, baked it for five minutes, then filled it with the filling and topped it with the rest of the pastry. It made like a proper pot pie.0 Helpful
Could've used some more spices, but it was especially delicious with the puff pastry! I used Greek yoghurt instead of cream.0 Helpful
Great way to use leftover turkey! Still good even though I forgot to add cream (next time I’ll add coconut milk). Transferred to a pie dish and had cruston bottom and folded onto top because it was big enough.0 Helpful
I liked the almond crust a lot -- could have used more salt and spices.0 Helpful
Really delicious! Used regular pie crust because I had it on hand.0 Helpful
This was so yummy and very easy to cut back the fat to make enjoying a bigger portion fit into my day :)0 Helpful