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