2 Cali’flour crusts
3 c shredded leftover turkey
4 T unsalted butter
2 large leeks, white parts only, finely chopped
3 large carrots, cut into ¼-inch cubes
2 celery stalks, cut into ¼-inch cubes
1 t sea salt
½ t freshly ground black pepper
2 t minced fresh thyme
2 t minced fresh rosemary
1 c plus 2 T turkey or chicken broth
6 T tapioca starch
1 c ¼-inch cauliflower florets (broken off from large florets)
¼ c heavy cream
¼ c fresh parsley minced
1 ½ T coconut aminos
Preheat the oven to 425°F. Place Cali’flour crusts on a cutting board, using a paring knife to trace the top of a 1-cup ramekin, cut out pot pie rounds. Make 6 toppers. Optional: use the scraps to cut out decorations for the crusts if you like. Set aside
On a stovetop, melt butter in a medium skillet over medium heat. Add the leeks, carrots, celery, salt, and pepper and cook until softened (about 5 min). Add thyme and rosemary and cook for 30 seconds. Next, add broth and bring to a simmer. Place tapioca starch in a small bowl, add 6 tablespoons water and whisk to make a slurry. Immediately add the slurry to the pan and cook for 5 min; whisking to remove any lumps. Add turkey and cauliflower; cook for about 5 min, until the sauce has thickened and the cauliflower starts to soften. Add the cream, parsley, and coconut aminos and remove from heat. Salt and pepper to taste if needed.
Assemble Pot Pies
Divide filling among six 1-cup ramekins or other small heatproof serving vessels. Place ramekins on a baking sheet and top with Cali’flour crust round (and decorations, if using). Cut a steam vent in each. Place in oven and bake until crust is browned and filling is bubbling (10 to 12 min). Remove from oven and allow to set for 5 minutes before serving. Enjoy!
* Makes 6 servings. The recipe can easily be altered to be one large pot pie using one whole crust.