This recipe is blowing up online, and this is the cleanest, easiest version you can make. Everything inside the pot pie comes straight from your Thanksgiving leftovers. No extra ingredients, no canned soup, no seed oils, no reheating on the stove. Mix your leftovers, add a clean crust, and bake. It is the simplest non toxic day after Thanksgiving meal.

Ingredients

Filling (all leftovers):

• Leftover turkey, shredded or diced
• Leftover organic roasted vegetables, chopped
• Leftover organic stuffing, crumbled.
• Leftover turkey gravy
• Leftover cranberry sauce (adds the perfect touch of sweetness)

For the Crust (the only fresh component):

Homemade Gluten-Free Puff Pastry:

• 1 ½ cups gluten-free flour blend
• ½ tsp sea salt
• 10 tbsp very cold grass-fed butter, cubed
• ½ cup cold water
• 1 tsp apple cider vinegar

Or:

• • A store-bought puff pastry made with real butter and no seed oils.

Instructions

1. Choose safe cookware. Use glass, ceramic, or cast iron. Avoid aluminum and nonstick.
2. Preheat oven to 375°F.

Make the Gluten-Free Puff Pastry

1. Mix gluten-free flour and sea salt.
2. Cut in cold butter until pea-sized pieces form.
3. Mix cold water with apple cider vinegar and add until a dough forms.
4. Shape into a rectangle, wrap, and chill for 30 minutes.
5. Roll out the dough, fold into thirds, rotate, and repeat three times for layers.
6. Chill until ready to use.

Assemble the Pot Pie

1. In a large bowl, combine leftover turkey, leftover veggies, leftover stuffing, leftover gravy, and a few spoonfuls of leftover cranberry sauce.
2. Mix gently without over stirring.
3. Transfer mixture to your safe baking dish.
4. Top with the gluten free puff pastry or clean store bought butter based pastry.
5. Seal the edges and cut a few slits for steam.

Bake

1. Bake for 25 to 30 minutes until the crust is golden and the filling is warmed through.
2. Cool slightly before serving.