Turkey Pot Pie with Sweet Potato Crust (Alpha Gal Safe)
Turkey Pot Pie with Sweet Potato Crust (Alpha Gal Safe)
Ingredients
For the Sweet Potato Crust
- 2 sweet potatoes, medium, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Turkey Filling
- 2 tablespoons olive oil
- 1/2 yellow onion, chopped
- 2 carrots, medium, peeled and diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth, low sodium, alpha gal safe
- 2 cups cooked turkey, shredded or diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh sage, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F. Lightly grease a 9-inch pie dish or 4 individual ramekins with olive oil.
⏱️ 5 min•🌡️ 400
- 2
Prepare the sweet potato crust: Place the cubed sweet potatoes in a medium pot and cover with water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well and mash thoroughly with a fork or potato masher until smooth. Stir in 2 tablespoons olive oil, 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until a dough forms. Set aside to cool slightly.
⏱️ 25 min
- 3
While sweet potatoes cook, prepare the filling: Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the skillet and cook for 1 minute more until fragrant. Sprinkle 1/4 cup all-purpose flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
⏱️ 3 min
- 5
Gradually whisk in the chicken broth, stirring constantly to prevent lumps, until the mixture thickens. Bring to a gentle simmer. Stir in the cooked turkey, frozen peas, frozen corn, fresh thyme, fresh sage, 1 teaspoon salt, and 1/2 teaspoon black pepper. Remove from heat.
⏱️ 8 min
- 6
Pour the turkey filling into the prepared pie dish or ramekins.
⏱️ 2 min
- 7
On a lightly floured surface (using additional all-purpose flour), roll out the sweet potato dough into a circle slightly larger than your pie dish, or into smaller circles if using ramekins. Carefully place the sweet potato crust over the filling. Crimp the edges to seal, or gently press onto the ramekin edges.
⏱️ 7 min
- 8
Cut a few small slits in the top of the crust to allow steam to escape. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 40 min•🌡️ 400
- 9
Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Turkey Pot Pie with Sweet Potato Crust (Alpha Gal Safe)
Ingredients
For the Sweet Potato Crust
- 2 sweet potatoes, medium, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Turkey Filling
- 2 tablespoons olive oil
- 1/2 yellow onion, chopped
- 2 carrots, medium, peeled and diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth, low sodium, alpha gal safe
- 2 cups cooked turkey, shredded or diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh sage, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F. Lightly grease a 9-inch pie dish or 4 individual ramekins with olive oil.
⏱️ 5 min•🌡️ 400 - 2
Prepare the sweet potato crust: Place the cubed sweet potatoes in a medium pot and cover with water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well and mash thoroughly with a fork or potato masher until smooth. Stir in 2 tablespoons olive oil, 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until a dough forms. Set aside to cool slightly.
⏱️ 25 min - 3
While sweet potatoes cook, prepare the filling: Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the skillet and cook for 1 minute more until fragrant. Sprinkle 1/4 cup all-purpose flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
⏱️ 3 min - 5
Gradually whisk in the chicken broth, stirring constantly to prevent lumps, until the mixture thickens. Bring to a gentle simmer. Stir in the cooked turkey, frozen peas, frozen corn, fresh thyme, fresh sage, 1 teaspoon salt, and 1/2 teaspoon black pepper. Remove from heat.
⏱️ 8 min - 6
Pour the turkey filling into the prepared pie dish or ramekins.
⏱️ 2 min - 7
On a lightly floured surface (using additional all-purpose flour), roll out the sweet potato dough into a circle slightly larger than your pie dish, or into smaller circles if using ramekins. Carefully place the sweet potato crust over the filling. Crimp the edges to seal, or gently press onto the ramekin edges.
⏱️ 7 min - 8
Cut a few small slits in the top of the crust to allow steam to escape. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 40 min•🌡️ 400 - 9
Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min