Keto Turkey Pot Pie
Keto Turkey Pot Pie
Hello, my fellow foodie adventurers!
Perfect for that post-holiday turkey mountain of leftovers!
Today’s quest is pure comfort magic: Keto Turkey Pot Pie
All the creamy, savory, golden-crusted glory of Grandma’s pot pie — but with a buttery almond-flour crust and zero carb overload. This is the dish that turns “what do I do with all this turkey?” into “please may I have seconds?!”
Today’s quest is pure comfort magic: Keto Turkey Pot Pie
All the creamy, savory, golden-crusted glory of Grandma’s pot pie — but with a buttery almond-flour crust and zero carb overload. This is the dish that turns “what do I do with all this turkey?” into “please may I have seconds?!”
Ingredients You’ll Need (Your Quest Inventory)
- 4 cups cooked turkey, shredded or cubed (about 1–1.25 lbs)
- 3 tbsp butter
- ½ cup diced celery
- ½ cup diced carrot
- ½ cup diced onion
- 2 cloves garlic, minced
- 1 cup broccoli florets (or cauliflower, green beans, etc.)
- 1¼ cups chicken or turkey bone broth
- 1 cup heavy cream
- 1 tsp poultry seasoning
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp xanthan gum (for thickening)
For the Flaky Keto Crust
- 1½ cups super-fine almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup very cold butter, cubed
- ¼ cup sour cream
- 1 large egg
- Optional: egg wash (1 egg + 1 tbsp water) + fresh parsley for garnish
How to Forge Your Feast (The Quest Steps)
-
- 1. Awaken the Forge: Preheat oven to 400°F. Grab a 9-inch deep-dish pie plate or 8×8 baking dish.
- 2. Craft the Filling: In a large skillet over medium heat, melt 3 tbsp butter. Sauté celery, carrot, onion, and garlic for 5–6 minutes until softened and fragrant.
- 3. Add broccoli (or your chosen low-carb veggies) and cook 2 more minutes.
- 4. Pour in broth and heavy cream. Stir in poultry seasoning, thyme, salt, and pepper.
- 5. Sprinkle xanthan gum over the surface and whisk like a wizard until the sauce thickens (2–3 minutes).
- 6. Fold in the shredded turkey, remove from heat, and set your creamy potion aside.
- 7. Forge the Crust: In a food processor (or by hand), pulse almond flour, coconut flour, baking powder, and salt. Add cold butter cubes and pulse until crumbly. Add sour cream and egg; pulse until dough forms. Chill 10 minutes if you like (makes handling easier).
- 8. Assemble the Masterpiece: Press ⅔ of the dough into the bottom and up the sides of your dish (no rolling pin required!). Pour in the creamy turkey filling.
- 9. Roll or pat the remaining dough between parchment and cut into strips for a beautiful lattice (or crumble it on for a rustic cobbler top).
- 10. Brush with egg wash for that legendary golden shine.
- 11. Bake to Glory: Bake 25–30 minutes until the crust is deep golden and the filling bubbles like a victory cauldron.
- 12. Rest 10 minutes, scatter fresh parsley, and serve steaming slices of pure comfort!
Per serving: 420 kcal | 6 g net carbs | 28 g protein | 34 g fat
Tips, Tricks & Tasty Variations
This is the pot pie that proves Keto comfort food is next-level delicious.
Cooking Tricks:
- Crust-less version: pour filling into ramekins, top with cheese, and broil.
- Make-ahead: assemble, cover tightly, and refrigerate up to 24 hrs or freeze up to 3 months.
- Extra thick filling? Bump xanthan gum to ¾ tsp.
Tasty Variations:
- Cheesy dream: stir ½ cup shredded Gruyere or cheddar into the filling.
- Mexican twist: add 1 tbsp taco seasoning + diced green chilies.
- Crunchy crown: sprinkle crushed pork rinds on top before baking.
- Faster: Swap turkey for rotisserie chicken any time of year!
Tag me when you conquer this quest — I can’t wait to see your golden masterpieces! “If you missed it, swing back to my last post: Fluffy Keto Pumpkin Spice Cookies
Keto Turkey Pot Pie
Turkey and veggies in a rich, savory filling, topped with a golden buttery low-carb almond-flour crust.
Ingredients
- 4 cups shredded turkey
- 3 tbs butter
- 1/2 cup celery diced
- 1/2 cup carrots diced
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 cup broccoli florets
- 11/4 cup chicken broth
- 1 cup heavy cream
- 1 tsp poultry seasoning
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp xanthan gum
Crust
- 11/2 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup butter cubed
- 1/4 cup sour cream
- 1 egg
Instructions
- Preheat oven to 400°F. Grab a 9-inch deep-dish pie plate or 8×8 baking dish.
- In a large skillet over medium heat, melt 3 tbsp butter. Sauté celery, carrot, onion, and garlic for 5–6 minutes until softened and fragrant.
- Add broccoli (or your chosen low-carb veggies) and cook 2 more minutes.
- Pour in broth and heavy cream. Stir in poultry seasoning, thyme, salt, and pepper.
- Sprinkle xanthan gum over the surface and whisk like a wizard until the sauce thickens (2–3 minutes).
- Fold in the shredded turkey, remove from heat, and set your creamy potion aside.
- In a food processor (or by hand), pulse almond flour, coconut flour, baking powder, and salt. Add cold butter cubes and pulse until crumbly. Add sour cream and egg; pulse until dough forms. Chill 10 minutes if you like (makes handling easier).
- Press ⅔ of the dough into the bottom and up the sides of your dish (no rolling pin required!). Pour in the creamy turkey filling.
- Roll or pat the remaining dough between parchment and cut into strips for a beautiful lattice (or crumble it on for a rustic cobbler top).
- Brush with egg wash for that legendary golden shine.
- Bake 25–30 minutes until the crust is deep golden and the filling bubbles like a victory cauldron.
- Rest 10 minutes, scatter fresh parsley, and serve steaming slices of pure comfort!
Notes
Per serving: 420 kcal | 6 g net carbs | 28 g protein | 34 g fat