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Turkey and Mushroom Pie
with asparagus

Active: 45 Total: 60

Pot pie is a cozy, classic meal, and this version has a spring twist with fresh asparagus and mushrooms. Ground turkey adds savory flavor. This recipe includes our almond flour crust, which was last used in 2020. It is more like a savory cobbler topping than the traditional puff pastry crust.
Smarts: To minimize dishes you can cook this in one oven-safe pan and just add the crust on top. You can also transfer the filling to a baking dish before baking.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Almond Crust:
  • Egg whites - 4 , whisked
  • Almond meal / flour - 1 cup
  • Baking powder - 1 tsp
  • Salt - 1/2 tsp
  • Butter - 1/3 cup , chilled
Asparagus and Mushroom Pie:
  • Asparagus - 1 bunch , diced
  • Garlic - 2 cloves , chopped
  • Mushrooms, any button - 8 oz , chopped or sliced (look for pre-sliced to save time)
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Turkey, ground - 1 lb
  • Italian seasoning - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Arrowroot powder - 1 tsp
  • Stock, any type - 1 1/2 cups
  • Lemon zest - 1/2 tsp

Prep

  1. Asparagus / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Mushrooms - Prep as directed. (Can be done 1 day ahead)

  3. Almond crust - Whisk egg whites. Combine egg whites, almond flour, baking powder, salt (portion for crust), and butter in a food processor or standing mixer. Pulse until evenly combined. (Note: The mixture should be very wet - more like a thick batter than a traditional "crust".) (Can be done 1 day ahead)

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Make

  1. Heat oven to 400F / 204C degrees.

  2. Heat an oven-safe skillet over medium heat. Add first portion of cooking oil and then mushrooms. Saute until mushrooms are golden brown and very tender, 6 to 8 minutes.

  3. To mushrooms, add asparagus. Saute until asparagus is tender, 2 to 6 minutes (depending on thickness of spears).

  4. Transfer mushrooms and asparagus to a bowl. Return pan to heat. 

  5. To heated pan add second portion of oil and then turkey. Saute turkey, breaking it apart, until cooked through and tender. Add garlic, Italian seasoning, salt (portion for pot pie), and pepper.

  6. Sprinkle arrowroot powder over turkey. Stir until no dry spots remain.

  7. Slowly pour stock into pan while whisking. Add asparagus and mushrooms back to pan. Bring to a simmer. Simmer until asparagus is tender, ~5 minutes.

  8. Stir in lemon zest. Taste and season with some salt and pepper if needed.

  9. Remove skillet from heat and spread almond crust over top. You can drop spoonfuls of the crust all over the filling or spread it out in a single layer so it reaches (or nearly reaches) the sides.

  10. Place the skillet on a large rimmed baking sheet. (This step is important in case any of the filling bubbles over while baking.)

  11. Bake pot pie until the topping is golden, 18 to 25 minutes.

  12. Divide pot pie between serving bowls and enjoy!


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