Turkey and Kale Pot Pie

Growing up in Missouri I dreaded cold weather. The one benefit (aside from cute sweaters) was my grandmother's chicken pot pie, which my mom would make in a large quantity and leave in the fridge for leftovers. I finally decided it was time to do some paleo experimentation to recreate a healthier version of my grandmother's recipe. Here is version number one, which is actually delicious. If anyone knows how to create a flakier crust I'm all ears.

Turkey and Kale Pot Pie:

Ingredients:

Crust:

• 3 cups almond flour
• 1.5 teaspoons sea salt
• 1 tsp baking powder
• 1/2 cup coconut oil
• 1 tablespoons water

Filling:

• 2 turkey breasts
• 3/4 cup almond flour
• 1 bag frozen kale
• 2 cups chopped carrots
• 1 onion
• 1 cup chopped celery
• 1/4 cup coconut milk
• 4 cups chicken stock
• 1 tablespoon olive oil
• salt and pepper

For the crust:  Pulse all ingredients in food processor (coconut oil should be room temp). Place dough covered in the fridge for about 45 minutes. Split dough into fourths and roll out on a surface covered in almond flour. When filling is in the pan lay the dough directly on top.

For the filling: Bake turkey breasts on a foil lined baking sheet (cover with olive oil, salt, and pepper). Heat high sided skillet with olive oil, and add chopped onion. Once onion has just started to brown, add almond flour and stir. Then add chicken stock and coconut milk. Add the cubed turkey, carrots, and celery, then the kale. Salt and pepper as desired. Pour into a baking dish, covering with the dough. Bake at 375 for about an hour.