Creamy Crustless Turkey Pot Pie

 Got leftover turkey? Here’s an easy crockpot solution!


2 c. cooked turkey or chicken, cubed or otherwise cut into small pieces
1.5 c brown basmati rice
4 c low-sodium chicken broth
1 c peas (fresh or frozen)
1 c corn (fresh or frozen kernels, use organic to avoid GMO)
1 c diced carrot
2 ribs celery, diced
1 leek, white & light green part only, diced
3-4 cloves garlic, crushed
1 tbsp creamy dijon mustard
1+ tsp salt (taste then add more if needed at end of cooking time)
1/2 tsp black pepper
1.5 tsp dried thyme
1 tsp marjoram
1 tsp tarragon
1/4 tsp nutmeg
2-3 c unsweetened almond milk (or cow’s milk), divided
2 tbsp arrowroot powder or flour (local bulk store or natural foods area of the grocery store will carry arrowroot)
1/2 c fresh parsley, packed then finely chopped

To make:

Add turkey, rice, broth, peas, corn, carrot, celery, leek, garlic, dijon, salt (start with 1 tsp, taste at the end and add more as needed), pepper, thyme, marjoram, tarragon, nutmeg, and 1.5 c almond milk to slow cooker.

Cook on high for 4 hours or low for 8. Check occasionally, you may need to add a little more of the milk towards the end if it gets too dry. (You could also cook this stovetop by bringing the above ingredients to a boil, then reducing to a simmer and cooking until rice tender, stirring regularly and adding liquid as needed).

Whisk arrowroot into 1/2 c of remaining milk. Slowly stir into the turkey mixture. Add another 1/2-1 cup of milk, depending on how dry your mixture is, until it’s thick & creamy. Stir in the chopped parsley. Taste and add more salt if needed.

Makes about 10 cups.


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