Thanksgiving Turkey Pot Pie (AIP, Paleo, Whole30)

This Turkey pot pie recipe has been sitting in my drafts since August and with Thanksgiving just a week away I thought it would be the perfect time to share it with you all!

Does anyone else crave Thanksgiving dinner all year round? I certainly do, and I don’t see why we have to save turkey, gravy and cranberry sauce for one meal a year? Maybe it makes it feel more special? Or because we don’t want to spend 3 hours in the kitchen preparing a meal with 2-3 sides? Either way, I think Thanksgiving dinner should be enjoyed whenever the craving strikes and that’s where this Thanksgiving turkey pot pie comes in.

This pot pie has all the flavors of Thanksgiving, but instead of taking 3-4 hours to prepare, it can be made in about an hour making it perfect for a weeknight meal.

It would also be a great way to give the Thanksgiving leftovers a makeover after all the holiday festivities have ended!

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Thanksgiving Turkey Pot Pie (AIP, Paleo, Whole30)

  • Author: Molly

Ingredients

Scale

4 Tbs olive oil, divided

1 1/2 lbs turkey breast, cut into 1” pieces

1 medium onion, diced

3 large carrots, diced

1 lb brussels sprouts, quartered

2 Tbs minced fresh thyme

2 Tbs minced fresh rosemary

2 Tbs minced fresh sage

1 tsp sea salt, divided

1/2 c fresh or frozen cranberries

1 c chicken bone broth

1 Tbs arrowroot flour

2 Tbs water

 

For the mashed sweet potato topping:

 

3 medium sweet potatoes, peeled and chopped into 1” pieces

2 Tbs coconut oil

1/2 tsp cinnamon

1/4 tsp sage

1/4 tsp salt

 

 

Instructions

Preheat oven to 425° F

 

  1. In a large frying pan, heat the olive oil over medium high heat. Add the turkey and 1/2 tsp of the salt and cook until the turkey is cooked through and lightly browned. Remove from the pan and set aside.

  2. While the turkey is cooking, bring the sweet potatoes to a boil in a large stock pot and cook until fork tender. About 12-15 minutes. 

  3. Add the remaining oil, onion, garlic, carrots, brussels sprouts, salt and herbs to the same pan used to cook the turkey and saute until soft and fragrant. About 10-12 minutes. 

  4. Add the cranberries and chicken broth. Cover and allow to simmer until the vegetables are cooked through. About 5-6 minutes.

  5. In a small bowl, whisk together the arrowroot flour and water until smooth. 

  6. Add the turkey back to the pan along with the arrowroot mixture and simmer for 10 more minutes until the gravy begins to thicken. 

  7. Strain the sweet potatoes, and add to a food processor along with the coconut oil, cinnamon, sage and salt. Puree until smooth. 

  8. Add the turkey mixture to the ramekins and top with the sweet potatoes. Bake at 425° F for 20-25 minutes until the top is slightly brown and bubbling around the edges.

  9. Serve immediately and enjoy!

Notes

I’ve made this dish when brussels sprouts and cranberries were out of season and substituted green beans and dried cranberries and it was still delicious! Keep in mind though that green beans are not allowed on the elimination phase of AIP.

 

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