• Preheat oven to 375* and grease a 9" pie plate with additional lard or fat of choice.

Crust

• In a large bowl, combine almond flour, arrowroot starch, and salt. Add eggs and water and combine using a fork or pastry cutter. Mixture will be dry and crumbly.
• Add water and continue mixing. Use your hands to finish combining, then set ball of dough aside.

Filling

• Make a gravy: place two cups turkey stock in a medium saucepan and turn heat to medium.
• In a small bowl, whisk together remaining 1 cup cold turkey stock and arrowroot powder to make a slurry.
• Once stove top turkey stock begins to get hot, add stock and arrowroot slurry and whisk. Turn heat to medium-high and continue whisking until thickened. Add seasonings and mix well.
• Once gravy has thickened, add shredded turkey and vegetables and turn heat to low. Stir until vegetables have softened a bit and everything is mixed well, about five minutes, then remove from heat.

Assemble the pot pie

• Separate your dough into two balls- 2/3 of the dough and 1/3 of the dough.
• Use arrowroot to flour your surface and use a rolling pin to roll out the larger ball of dough into a circle about 12" in diameter, about 1/4" thick. Carefully wrap the dough around the rolling pin and place it in the prepared pie plate. If it tears, just press it back together.
• Transfer the turkey filling into the prepared crust.
• Roll out the remaining dough ball into a 9" circle, about 1/4" in thickness. Again, wrap it around the rolling pin and carefully roll it over the top of your pie. Press the edges onto the edges of the lower crust to seal the pie. Use a sharp knife to make a half dozen slits in the top of the crust.
• Place in the pre-heated oven and bake for 35-40 minutes, until crust is lightly golden. Allow to cool before slicing and serving. Serves 6-8 people.