Keto Turkey Pot pie – A Cozy Low-Carb Comfort Food

Keto Turkey Pot Pie is the perfect dish to warm your soul without derailing your low-carb lifestyle. Imagine tender chunks of turkey enveloped in a creamy, flavorful sauce, all tucked beneath a golden, flaky keto crust. This recipe transforms the traditional pot pie into a keto-friendly masterpiece, perfect for cozy dinners, meal prep, or a creative way to use up leftover turkey. Every bite is hearty, satisfying, and filled with classic pot pie flavors—minus the carbs.

Why You’ll Love This Keto Turkey Pot Pie

• Low-Carb and Keto-Friendly: Each serving is packed with protein and healthy fats while keeping the carbs minimal.
• Comfort in Every Bite: It’s a warm, hearty meal that feels indulgent but fits perfectly into your keto goals.
• Versatile and Adaptable: A great way to use leftover turkey or switch things up with chicken or other proteins.
• Meal-Prep Friendly: This pot pie stores and reheats beautifully, making it perfect for busy weeks.
• Family Approved: Even non-keto eaters will love this dish—it’s that good!

My Personal Experience

I first made this Keto Turkey Pot Pie after Thanksgiving when I had an abundance of leftover turkey. The recipe quickly became a family favorite! The rich, creamy filling and buttery crust reminded me of traditional pot pies I grew up eating but without the carb crash. It’s now a go-to recipe whenever I crave a comforting, satisfying meal that everyone at the table will enjoy.

Gather These Tools Before You Start Cooking!

• Large Skillet: Perfect for sautéing the filling ingredients. Once I started using a heavy-bottom skillet, I noticed how evenly it cooks everything—a total game-changer.
• Mixing Bowl: You’ll need this to mix your keto crust ingredients. It’s always helpful to have a sturdy, easy-to-clean bowl on hand.
• Rolling Pin: Essential for rolling out the crust. A good rolling pin makes all the difference when working with keto dough.
• Pie Dish: A deep-dish pie pan works best for this recipe, providing ample space for the filling and crust.
• Pastry Brush: Great for brushing butter or egg wash over the crust for that golden finish. I never skip this step for the perfect look!

Ingredients & Substitutions

For the Filling:

• Cooked Turkey (3 cups): Shredded or cubed. Substitute with cooked chicken or even leftover beef.
• Butter (2 tbsp): Adds richness and flavor. Coconut oil can be used if dairy-free.
• Onion (1 small, diced): Provides depth of flavor. Shallots or leeks are great alternatives.
• Celery (2 stalks, diced): Adds texture and classic pot pie flavor.
• Garlic (2 cloves, minced): Enhances the savory notes. Garlic powder works in a pinch.
• Heavy Cream (1 cup): Creates the creamy base. Unsweetened almond milk can be a lighter option.
• Chicken Broth (1 cup): Balances the creaminess. Bone broth adds extra nutrients.
• Almond Flour (2 tbsp): Thickens the sauce. Coconut flour works but use half the amount.
• Mixed Vegetables (1 cup, keto-friendly like zucchini, mushrooms, or spinach): Adds variety. Stick to low-carb veggies.
• Seasonings: Salt, pepper, thyme, and parsley to taste.

For the Crust:

• Almond Flour (2 cups): Forms the base of the dough. Coconut flour is an option but adjust liquids.
• Mozzarella Cheese (1 cup, shredded): Helps bind the dough. Cheddar adds a sharper flavor.
• Butter (4 tbsp, cold): Creates a flaky texture. Ghee works as a substitute.
• Egg (1 large): Binds the dough together.

How to Make Keto Turkey Pot Pie

Prepare the Filling:

1. Melt butter in a large skillet over medium heat. Add diced onion and celery, sautéing until softened.
2. Stir in minced garlic and cook until fragrant, about 30 seconds.
3. Add heavy cream, chicken broth, and almond flour, whisking until the mixture thickens.
4. Fold in cooked turkey, mixed vegetables, and seasonings. Simmer for 5 minutes. Remove from heat and set aside.

Prepare the Crust:

1. In a mixing bowl, combine almond flour, shredded mozzarella, cold butter, and egg. Mix until a dough forms.
2. Roll the dough between two sheets of parchment paper to fit your pie dish.

Assemble the Pot Pie:

1. Preheat your oven to 375°F (190°C).
2. Transfer the filling into your pie dish, spreading it evenly.
3. Gently place the rolled-out dough over the filling, sealing the edges.
4. Brush the crust with an egg wash or melted butter for a golden finish.
5. Bake for 25-30 minutes or until the crust is golden and crisp. Let cool slightly before serving.

Tips for This Recipe

• Use cold butter for the crust; it’s the secret to achieving flakiness.
• Don’t overfill the pie dish to prevent spillage during baking.
• Let the pot pie cool for 5-10 minutes after baking; this helps the filling set.
• Add a pinch of xanthan gum if you prefer an even thicker filling.

Optional Additions

• Cheese Lovers: Add shredded cheese to the filling for extra creaminess.
• Herbs: Fresh rosemary or sage can elevate the flavor profile.
• Spicy Twist: Add a pinch of red pepper flakes for a kick.

Serving Ideas

• Serve with a fresh green salad or roasted vegetables for a complete meal.
• Pair with a keto-friendly soup for a hearty dinner.
• Garnish with freshly chopped parsley for a pop of color and flavor.

Storage Recommendation

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap tightly and freeze for up to 2 months.
• Reheat: Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions for convenience.

FAQs: Everything You Need to Know

Can I use chicken instead of turkey? Absolutely! Shredded or cubed cooked chicken works perfectly.

Can I make this dairy-free? Yes, substitute butter with coconut oil, heavy cream with coconut cream, and cheese with a dairy-free alternative.

What vegetables are keto-friendly? Stick to low-carb options like zucchini, mushrooms, spinach, or broccoli.

Nutritional Breakdown (Per Serving)

• Calories: 350
• Total Carbs: 8g
• Net Carbs: 6g
• Protein: 24g
• Fat: 25g

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