Turkey Pot Pieand 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 powder - 1 tsp
- Salt - 1/2 tsp
- Butter - 1/3 cup, chilled
- 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
- Flour, any gluten-free - 3 Tbsp
- Peas, frozen - 1 cup
- Stock, any type - 1 1/2 cups
- Creme fraiche - 1/4 cup (plus extra for serving)
- 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 powder, salt (portion for crust), and butter in a food processor or standing mixer. (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 flour until no dry spots of flour remain.
- Next add in peas (no need to defrost them, just break them up as they cook) and stock. Bring to a simmer and simmer until stock thickens slightly, 3 to 4 minutes.
- Remove from heat and stir in creme fraiche and 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 some extra creme fraiche on top and green beans on the side. Enjoy!
This meal has 45 reviews
Made two pies - didn’t have enough pie crust to top the second one, so used panko instead and it was just as tasty. My 3 year old loved getting to eat pie for dinner.
Best meal we've had so far!
Really good recipe! Yummy yummy. Next time I'll try it with less-expensive sour cream instead of the specialty creme fraiche. Agree it's a little time consuming for a weeknight, but great for a weekend with some extra time. Chopping everything ahead was a good idea.
Very good! I am not normally a pot pie fan, but this one was a good consistency. Subbed sour cream, and it worked great. Kids loved it.
Loved this one! Substituted sour cream for the creme fraiche, which I couldn't find. Next time we'll probably try Quorn turkey instead of the beans, and we'll just bake the extra sheet of puff pastry while we're at it, since it was delicious.
This was incredible. A little bit time consuming but totally worth making.