Cornbread Turkey Pot Pies

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1:05
Serves 6



  • 2 tablespoons of ghee
  • 1 yellow onion, minced
  • 2 stalks of celery, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 1 cup peas
  • 1 cup sliced button mushrooms, diced (plus 6 for topping)
  • 3 cups cooked, diced turkey
  • 1 cup mashed potatoes
  • 28 ounces bone broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • salt and pepper, to taste

For the cornbread crust

  • 2 cups Paleo Baking Flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 2 medium eggs
  • 1/3 cup melted ghee
  • 1/4 cup honey
  • 3/4 cup unsweetened almond milk
  • 1 jalapeño, minced
  • fresh parsley, for garnish


  1. Preheat oven to 350 degrees F.
  2. Place a dutch oven over medium heat. Add ghee along with onion, celery, and carrots and sauté for about 5 minutes, until onion becomes fragrant and translucent. Then add garlic, peas, mushrooms, and turkey. Cook for another 5 minutes, until mushrooms have reduced in size. 
  3. Add mashed potatoes, broth, rosemary, thyme, sage, and salt & pepper. Mix until potatoes break down. Cook for 15 minutes until slightly reduced. Use a ladle to fill 6 ramekins. Place ramekins on baking sheet
  4. In a large bowl, whisk together baking flour, salt and baking soda. In a medium bowl, whisk together eggs, ghee, honey, and almond milk. Pour wet ingredients into dry mixture and use a spatula to combined completely. Then add the minced jalapeños and fold into the mixture. Use an ice cream scoop to scoop 1-2 scoops on top of each ramekin. Then press a mushroom slice into the middle. Place in the oven to bake for 35 minutes or until the middle of the cornbread stuffing is cooked through.
  5. Garnish with fresh parsley before serving!


Recipe Notes


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