Turkey Pot Pie

Flaky, Cassava flour crust with a creamy, savory filling is simple and delicious.


For the crust: 

For the filling:

  • 2 tbsp Carrington Farms Organic Coconut Cooking Oil
  • 2 tbsp unsalted butter
  • 2 large carrots, diced
  • 2 stalks of celery, diced
  • 1/2 of a yellow onion, diced
  • 3 cloves of garlic, roughly chopped
  • 2 sprigs fresh thyme
  • 6-8 sage leaves
  • 2 tbsp Carrington Farms Cassava Flour
  • 1 1/2 cups chicken or vegetable broth
  • 1 cup steamed peas
  • 1 cup shredded roasted turkey
  • 1 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper


To make the crust: 

  1. In a large bowl, stir together Carrington Farms Cassava Flour, salt, and Carrington Farms Organic Coconut Cooking Oil until completely moistened. Add 1-2 tablespoons of ice water, until the dough can be squeezed together and remains clumped. 
  2. Turn the dough onto a work surface and knead gently into a disc. Wrap in plastic wrap and chill for at least an hour. 

For the pot pie: 

  1. Preheat the oven to 400° F. 
  2. Heat Carrington Farms Organic Coconut Cooking Oil and butter in a large sauté pan set over medium heat. When the butter is melted and oil is hot, add the diced carrots and celery along with 1/2 teaspoon of kosher salt. Cook for 6-8 minutes, stirring occasionally, until vegetables begin to soften. 
  3. Stir in the diced onion and garlic and continue to cook for 5 minutes more, until onions are softened and mixture is fragrant. Stir in the fresh herbs and another 1/2 tsp of salt. 
  4. Stir in the cassava flour and cook for 1-2 minutes. While continuing to stir, stream in the broth. Bring to a simmer and cook for 2-3 minutes, until the sauce has thickened slightly. Add the turkey, peas, remaining 1/2 teaspoon of salt, and pepper. Transfer the mixture to a deep pie dish and let cool slightly.
  5. While the filling is cooling, roll the crust out between two pieces of parchment paper. The crust should be slightly larger than the pie dish and about 1/4” thick. Place in the fridge once more to firm up if too soft. 
  6. Gently lay the pie crust on top of the filling, peel away the parchment paper, cut a few slits in the crust for venting, and bake for 20-25 minutes, until the crust is golden and the filling is bubbling.