Creamy Crustless Turkey Pot Pie (Crockpot)

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

Creamy Crustless Turkey Pot Pie (Crockpot)
  1. 2 c. cooked turkey or chicken, cubed or otherwise cut into small pieces
  2. 1.5 c brown basmati rice
  3. 4 c low-sodium chicken broth
  4. 1 c peas (fresh or frozen)
  5. 1 c corn (fresh or frozen kernels, use organic to avoid GMO)
  6. 1 c diced carrot
  7. 2 ribs celery, diced
  8. 1 leek, white & light green part only, diced
  9. 3-4 cloves garlic, crushed
  10. 1 tbsp creamy dijon mustard
  11. 1+ tsp salt (taste then add more if needed at end of cooking time)
  12. 1/2 tsp black pepper
  13. 1.5 tsp dried thyme
  14. 1 tsp marjoram
  15. 1 tsp tarragon
  16. 1/4 tsp nutmeg
  17. 2-3 c unsweetened almond milk (or cow’s milk), divided
  18. 2 tbsp arrowroot powder or flour (local bulk store will carry or natural foods area of grocery store)
  19. 1/2 c fresh parsley, packed then finely chopped
  1. Add turkey, rice, broth, peas, corn, carrot, celery, leek, garlic, dijon, salt (start with 1 tsp, taste at end and add more as needed), pepper, thyme, marjoram, tarragon, nutmeg and 1.5 c almond milk to slow cooker.
  2. 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).
  3. Whisk arrowroot into 1/2 c of remaining milk. Slowly stir into the turkey mixture. Add anther 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.
  4. Makes about 10 cups.
simple balance

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