Grain-Free Skillet Turkey Pot Pie - Print

Grain-Free Skillet Turkey Pot Pie

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  • 3 tablespoons ghee or avocado oil
  • Pink Himalayan salt and freshly ground black pepper
  • 2 small yellow onions, diced (about 2 cups)
  • 3 cups turkey bone broth
  • ⅓ cup pan drippings (or more broth if there aren’t enough drippings)
  • 2/3 cup raw cashew butter
  • 3 tablespoons arrowroot powder
  • 4 medium carrots, peeled and thinly sliced (about 2 cups)
  • 1 1/2 cups peeled and diced sweet potato (preferably Hannah or another white-fleshed variety), cut into 1⁄2-inch cubes
  • 4 celery stalks, thinly sliced
  • 3 cloves garlic, minced
  • 1 pound roasted turkey, skin removed and cut into 1-inch chunks (about 4 cups)
  • ½ cup frozen green peas
  • 1⁄4 cup chopped fresh flat-leaf parsley
  • 2 teaspoons fresh thyme leaves


  1. Make the biscuit dough as directed and refrigerate until ready to use, at least 1 hour.
  2. To make the filling, melt the ghee in a 14-inch cast-iron skillet over medium-high heat.
  3. Add the onions and sauté for 3 to 4 minutes, until they are browned.
  4. Add the carrots, potato, celery, and garlic and cook for 3 to 5 minutes, until the vegetables are crisp-tender.
  5. Meanwhile, whisk together the broth, pan drippings, arrowroot, and cashew butter until smooth.
  6. Pour the liquid mixture into the skillet and bring to a boil.
  7. Turn the heat to medium-low and simmer for 5 to 10 minutes, until the sauce has thickened.
  8. Remove the pan from the heat and stir in the turkey, peas, parsley, and thyme and season with salt and pepper to taste.
  9. Preheat the oven to 400°F.
  10. Pat the dough between two sheets of parchment paper into a circle ½ inch thick.
  11. Use a biscuit cutter to cut circles of the dough and place them on top of the skillet.
  12. Whisk together the egg yolk and cashew milk. Brush the dough with the egg wash, then bake for 25 to 30 minutes, until the biscuits are golden and the filling is bubbling.
  13. Let the pie rest on a wire rack for 15 minutes, then serve.

Keywords: dinner, turkey, thanksgiving, paleo, grain-free, dairy-free, Danielle Walker