Turkey Sweet Potato Cranberry Pot Pie

This recipe is turkey pot pie with a bit of a Thanksgiving twist. Candied sweet potatoes and cranberry sauce are something I always make on Thanksgiving. I'm pushing my definition of "healthy" for this recipe. However, einkorn flour is rich in magnesium and other vitamins and minerals, grass-fed butter has pentadecanoic acid(c15) in it, sweet potatoes are rich in vitamins and minerals, and cranberries have antioxidants in them. And the recipe is a small enough portion that it clocks in at just 600 calories. And I like this recipe, so I'm going to include it on this blog. For this recipe I cut the meat off an all-natural(no antibiotics, no growth hormones, and vegetarian fed) turkey leg, and made turkey broth by placing the bone in a pressure cooker.

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Filling Ingredients:

• 70g (2.5 oz) raw dark meat turkey, cut into inch long cubes
• 60g (2.1 oz) sweet potato, peeled and cut into half inch cubes
• 28g (1 oz) onion, cut into 1 inch cubes
• 10g (1 tbsp) dried cranberries
• 5g (2 tsp) einkorn flour
• 240g (1 cup) turkey or chicken broth
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp paprika

Einkorn Pie Crust:

• 60g (½ cup) einkorn flour
• 30g (2 tbsp) cold unsalted butter, diced
• 1–2 tsp (5–10g) cold water
• Pinch of salt

Instructions:

• Peel and dice the sweet potato. Boil for 10 minutes or until just tender. Drain and set aside.
• In a skillet, cook the raw turkey and diced onion together until turkey is browned and cooked through.
• Stir in 2 tsp einkorn flour and cook for 30 seconds.
• Add the turkey broth, boiled sweet potato, craisins, and all seasonings. Simmer for a few minutes to thicken slightly. Remove from heat.
• Preheat oven or air fryer to 375°F (190°C).
• In a bowl, mix flour and salt for the crust. Cut in cold butter until crumbly. Add cold water a little at a time until dough forms. Chill 10 minutes(optional).
• Roll the dough and use two-thirds of it for the bottom and 1/3rd for the top. Line the bottom and sides of a 12 oz oven-safe ramekin souffle dish with the large piece. Reserve the other for the top.
• Pour the filling into the crust-lined ramekin. Cover with the top crust, seal edges, and cut a few steam vents.
• Bake for 25 minutes, or until golden brown and bubbling. Let cool slightly before serving.