One of the most delicious, comforting and stick to your ribs good foods is chicken pot pie. It’s warm, filling and a great way to put whats in the refrigerator to use if you have lots of left overs. The classic version is thickened with cream sauce, loaded with potatoes and topped with pie pastry. Not only stick to your ribs, but also your stomach! Want a larger waist size, that’ll get you there.

This version is a more healthy alternative to the classic favorite. Using cauliflower, chicken broth and herbs to thicken the sauce, almond flower for the soft and dough like topping and other root vegetables inside adding to the hearty feeling of the dish. Chicken could also be used instead of turkey, but with Thanksgiving around the corner, this is a great way to use your leftovers.

Ingredients and Directions

Cauliflower Sauce

  • 1 small head of cauliflower

  • 3 cups chicken broth

  • 2 egg yolks

  • 1 clove garlic.

1. Roughly chop the cauliflower.
2. Add whole clove of garlic, and chicken broth and cook with cauliflower until soft, about 20 minutes.
3. Pour the contents of the saucepan (cauliflower, broth, garlic) into a blender and blend on high for a minute or two until smooth. (Be careful with hot liquid in blenders, put a kitchen towel over the top of the blender as pressure could build.)
4. Temper the yolks. Whisk the yolks in a small bowl and while whisking, add a little of the hot pureed cauliflower. Then add the tempered yolks into the blender and blend again for 1 minute.
5. Leave the sauce in the blender until completing the “Filling” instructions below.

The Filling

  • Cauliflower sauce

  • 4 cups cooked turkey (or chicken) pieces, cooked (2-2.5 lbs)

  • 3 large carrots (cut into 1/2″ pieces)

  • 4 stalks celery (cut into 1/2″ pieces)

  • 1 large or 2 small onions (diced)

  • 3 cups rutabaga (1/2″ cubes)

  • 1 medium garnet yam (1/2″ cubes)

  • 1/2 teaspoon salt to taste

  • 3 tablespoons coconut oil

1. In a large pan heat coconut oil over medium high.
2. Add onion, celery, carrots, rutabaga and yams. Cook for 25 minutes in the pan until vegetables are slightly softened.
3. Add the cooked turkey to the pan. Cook for 7-8 minutes.
4. Remove from heat and stir in the cauliflower sauce. Taste and add salt if needed.
5. Pour the complete mixture into a baking dish that will go into the oven after adding the crust on top. Follow instructions below.

The Crust

  • 4 cups blanched almond flower
  • 1/2 cup arrowroot flour

  • 2 egg whites

  • 1/4 cup salt

1. Combine all the ingredients in a bowl and mix them together with your hands to form a dough like consistency.
2. Crumble and sprinkle the dough over the top of the turkey, vegetable and cauliflower sauce mixture.

The Final Cook
1. Preheat the oven to 375.
2. Put the baking dish continuing the tasty mixture you created onto a backing sheet (incase it boils over during cooking).
3. Put the whole thing into the oven and bake for 40 minutes until crust is golden brown.
4. Eat up!

Recipe inspired by