Ingredients:
- For the crust:
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/4 cup butter (melted)
- 1 large egg
- 1/4 tsp salt
- 1/4 tsp garlic powder (optional)
- For the filling:
- 2 cups cooked turkey (shredded or diced)
- 1/2 cup heavy cream
- 1/2 cup chicken broth (or turkey broth)
- 1/2 cup cheddar cheese (shredded)
- 1/2 cup frozen peas (optional)
- 1/2 cup chopped mushrooms (optional)
- 1/4 cup chopped onions
- 2 cloves garlic (minced)
- 1 tbsp olive oil or butter
- 1/2 tsp thyme
- 1/2 tsp rosemary
- Salt and pepper to taste
Instructions:
- Prepare the crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, coconut flour, melted butter, egg, salt, and garlic powder.
- Mix until dough forms. If it’s too crumbly, add a little more melted butter.
- Place the dough between two sheets of parchment paper and roll it out to fit your pie dish. Press it into the dish, trimming off any excess.
- Bake the crust for 10-12 minutes, until golden. Set aside.
- Prepare the filling:
- In a skillet, heat olive oil or butter over medium heat. Add chopped onions and garlic and sauté until softened (about 2-3 minutes).
- Add the mushrooms (if using) and cook for another 3-4 minutes.
- Pour in the heavy cream and chicken broth. Stir in the thyme, rosemary, salt, and pepper.
- Bring the mixture to a simmer, then add in the turkey and peas. Stir to combine and cook for another 5-7 minutes, until everything is heated through.
- Add shredded cheddar cheese to the filling, stirring until it melts and the mixture thickens.
- Assemble the pie:
- Pour the turkey mixture into the pre-baked crust.
- Roll out another piece of dough for the top, or simply crimp the edges for a rustic look.
- Place the top dough over the filling, sealing the edges and making small slits in the top to allow steam to escape.
- Bake:
- Bake the pie for 25-30 minutes, or until the crust is golden and the filling is bubbling.
- Let the pie cool for a few minutes before slicing and serving.
