Clean Eating Turkey Pot Pie with Pumpkin Crust is a perfect alternative. As the weather cools down I am looking for recipes to warm up that do not come in the form of soup. I am not a huge soup fan. Soup tends to leave me unsatiated, as though I am never full, but pot pie is a whole different story!
Typically, pot pie recipes are full of butter and creamy-calorie-laden goodness and is not very healthy. I am trying to eat better and limit processed foods. Therefore, I gave this Clean Eating Turkey Pot Pie with Pumpkin Crust topping a try and it gave me all the wonderful fall and Thanksgiving feels!
My only suggestion…
…as you go through this recipe is to be patient with yourself as you make your crust. Crusts can be tricky. Chill your dough for at least 30 minutes to make it easier to work with. However, do not to let it sit out too long before you roll it out and lay it over the filling. If it warms, it will be sticky and much tougher to work with. Use flour on your surface and rolling pin to keep the dough from sticking as well.
INGREDIENTS for Clean Eating Turkey Pot Pie with Pumpkin Crust
- 1 1/2 cups flour, plus additional for the work surface and dusting
- 2 tsp dried sage
- 2 tsp rosemary
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2 tbsp olive oil butter
- 1 1/2 cups fresh or jarred pumpkin puree
FILLING for Clean Eating Turkey Pot Pie with Pumpkin Crust
- 1 tsp olive oil
- 1 white onion, chopped
- 2 stalks celery, sliced into 1/2-inch crescents
- 1 1/2 cups cut and stemmed green beans (1-inch-long pieces)
- 1 cup fresh or frozen corn kernels (thawed, if frozen)
- one cup fresh or frozen peas
- 2 tbsp flour
- 1 cup almond milk
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1 1/2 lb cooked boneless, skinless turkey breast, chopped
- Olive oil cooking spray
INSTRUCTIONS for Clean Eating Turkey Pot Pie with Pumpkin Crust
Prepare crust: In a large bowl, add 1 1/2 cups flour, sage, rosemary, baking powder, and salt; stir with a large fork to combine. Stir in butter, mashing it until the mixture is crumbly. Add pumpkin puree and stir until flour is blended and the mixture is clumpy. In a bowl, use your hands to knead dough 5 to 8 times, until the dough comes together and is soft and slightly sticky about 1 minute. (NOTE: Do not overwork the dough. If dough sticks to the bowl, add a bit more flour.) Place a layer of plastic wrap directly over top of the dough and refrigerate until needed, 30 minutes or up to 1 day.
Mmmmmmm… pot pie…
Prepare filling: In a large saucepan heat oil on medium-high. Add onion and sauté, stirring occasionally, until softened about 5 minutes. Add carrots, celery, green beans, peas, and corn; cook, stirring frequently, for 10 minutes or until slightly tender. Sprinkle 2 tbsp flour over the top of vegetables, stirring to coat. Stir in almond milk, bring to a simmer and reduce heat to medium-low. Cook until milk thickens into a sauce and coats vegetables, 5 to 8 minutes. Stir in tarragon, salt, pepper, and turkey and remove from heat.
Preheat oven to 375ºF. Coat a 9 x 13-inch baking dish with cooking spray. Spoon filling into the dish in an even layer.
Transfer dough to a lightly floured work surface. Using a rolling pin dusted with flour, roll the dough out to a 1/4-inch-thick, 9 x 13-inch rectangle. Place your rolling pin at the bottom edge of the dough and gently roll dough onto the pin so dough drapes over top. Lift rolling pin over baking dish and gently unroll dough over filling. Using a paring knife or kitchen scissors, trim excess overlapping dough from the rim. Cut 6 slits into the crust to create steam vents. Transfer to oven and bake for 25 to 30 minutes, until filling bubbles and crust is lightly browned. Let cool for 5 minutes before serving.
FAITH ENGEN ELLIS
Faith is a southern girl, born and raised in North Carolina. She enjoys spending time with her husband and fur-baby.
Faith is living a healthy lifestyle and her ultimate passion is to inspire others to do the same.
She decided to change the way she was living 4 years ago, but she wasn’t expecting to actually fall in love with it!
Now she enjoys experimenting with different kinds of fitness and challenging her body to new heights whether it be pilates, plyometric training, or weight training, and she aims to inspire others to realize the strength within themselves as well.
Faith’s favorite product…
… for pre-workout is the Optimum Nutrition Essential Amino Energy line. Her favorite flavor so far has been the peach lemonade, but next on her list is Mocha Cappuccino, yum! The use of natural caffeine sources is a real win for this product and it mixes easily, so there is no grainy texture.
For protein sources, she enjoys Oh Yeah! One Bars for a quick and filling snack on-the-go, of which she has many favorite flavors! Or Gaspari Precision Protein to mix up a shake. Faith’s favorite recipe uses 1 scoop of the Cinnamon Cereal Crunch flavor, mixed with 1/2 a banana, 1/4 a cup of vanilla Greek yogurt, 1 tsp cinnamon, 8 ounces of unsweetened almond milk, and 1 cup of ice.
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