I am a huge pot pie person, but the traditional version is loaded with carbs before you even get to the filling. This keto turkey pot pie gets you the same saucy, meaty comfort under a real crust, without the carb load.
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I build the crust from almond flour and Parmesan instead of wheat flour, and it holds together well enough to actually lift with a fork.
This is a great way to use up leftover turkey, and it comes together fast enough for a weeknight too.
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Chef Jenn’s Take on Turkey Pot Pie
Most keto pot pie recipes either skip the crust entirely and call it a casserole, or use a crust that falls apart the second you cut into it. Neither one gives you the actual pot pie experience.
The crust here uses almond flour and Parmesan for structure, with a small amount of oat fiber added in. Oat fiber comes from the hull of the oat, not the starchy part, so it carries zero net carbs while giving the dough a texture closer to real flour than almond flour manages on its own. I also add a touch of vital wheat gluten, which is pure gluten with the starch stripped out, but that part is genuinely optional. Skip it and the crust is still gluten-free, just slightly less stretchy.
Chilling the dough before you roll it out matters more than people expect. Cold dough rolls cleanly between parchment sheets, warm dough tears and sticks to everything.
What You’ll Love About Turkey Pot Pie
- It actually has a crust you can cut into, not just a casserole wearing a pot pie name.
- It is one of the best ways I know to use up leftover turkey without making the same soup again.
- The filling and dough can both be made ahead, so the actual bake is the only thing left to do on a busy night.
Ingredients
For the crust:
- Almond flour
- Vital wheat gluten – optional & see below
- Oat fiber – see below
- Egg white
- Parmesan cheese
- Butter
- Salt
- Pepper
For the filling:
- Avocado oil
- Turkey – leftover cooked turkey or raw
- Onion
- Carrot – omit if you’re doing strict keto
- Celery
- Garlic
- Dried sage
- Dried thyme
- Heavy whipping cream
- Chicken or turkey broth – Or use this chicken bouillon powder.
How To Make Keto Turkey Pot Pie
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 400-F. Mix the melted butter with the almond flour, vital wheat gluten (optional), oat fiber, Parmesan cheese, egg white, and seasoning. Mix well with a wooden spoon until it is well mixed. Form in into a ball, then flatten it. Wrap it in plastic and pop the disc into the fridge to firm up while you prepare the rest of the ingredients.
Heat the oil in a large skillet over medium-high heat. Sautee the onions, carrots, and celery for about 5-6 minutes or until the onion is soft and translucent.
Add the garlic and sautee for an additional minute or until the garlic is fragrant. If your turkey is cooked, add the cubed turkey to the veggies and proceed with step #8. If your turkey is raw, remove the veggies from the skillet and set it aside. Add the remaining oil to the skillet. Brown the cubed turkey until cooked through.
Add the veggies back into the pan (if necessary.) Add the dried sage and thyme. Mix well. Add the cream and chicken stock and cook for 2-3 minutes at a bare simmer to reduce. Add the turkey, veggies and sauce to the bottom of a casserole dish.
Roll the dough out between two sheets of parchment paper until it is about the size of your casserole dish. Carefully lay it over the top of the turkey filling. Bake at 400-F for about 15-20 minutes or until the crust is golden brown. Serve and enjoy!
Make It A Meal
This is a hearty meal! Keep it light with a side of your favorite veggies, or go for a salad topped with Dill Pickle Ranch or Blue Cheese Dressing. For dessert, serve these amazing keto white chocolate macadamia cookie bars!
Frequently Asked Questions
There are about 4 net carbs in each serving of this keto pot pie recipe.
It’s not hard, no. It does take a couple of steps (making the dough and then making the filling) but these can also be done ahead of time and then just assembled before baking.
You sure can! Just skip the step of cooking the turkey and you’re good to go!
Add Preferred SourceKeto Turkey Pot Pie
Equipment
- 9 x 9 casserole dish
- Large skillet
Ingredients
For the dough
- 1 cup almond flour use super fine grind
- 2 tablespoon butter melted
- 1 tablespoon oat fiber
- 1.5 teaspoons vital wheat gluten optional
- 1 egg white whipped with fork
- 1/3 cup shredded Parmesan cheese
- 1/4 teaspoon salt
For the filling:
- 2 tablespoons avocado oil divided
- 1 pound raw turkey breast or 4 cups leftover cooked turkey
- 1/2 cup diced onion
- 1/3 cup diced carrot
- 1/3 cup diced celery
- 1 clove garlic minced
- 1/2 teaspooon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup heavy whipping cream
- 1/4 cup chicken broth or turkey broth/stock
Instructions
- Preheat your oven to 400-F.
To make the dough
- To make the dough, mix the melted butter with the almond flour, vital wheat gluten (optional), oat fiber, Parmesan cheese, egg white, and seasoning. Mix well with a wooden spoon until it is well mixed.
- Form the dough into a ball, then flatten it. Wrap it in plastic wrap and pop the disc into the fridge to firm up while you prepare the rest of the ingredients.
To make the filling
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sautee the onions, carrots, and celery for about 5-6 minutes or until the onion is soft and translucent.
- Add the garlic and sautee an additional minute or until the garlic is fragrant.
- If your turkey is cooked, add the cubed turkey to the veggies and proceed with step #6.
- If your turkey is raw, remove the veggies from the skillet and set aside. Add the remaining oil to the skillet. Brown the cubed turkey until cooked through.
- Add the veggies back into the pan (if necessary.)
- Add the dried sage and thyme. Mix well.
- Add the cream and chicken stock and cook for 2-3 minutes at a bare simmer to reduce.
- Add the turkey, veggies and sauce to the bottom of a casserole dish.
To assemble
- Roll the dough out between two sheets of parchment paper until it is about the size of your casserole dish. Carefully lay it over the top of the turkey filling.
- Bake in a preheated 400-F oven for about 15 minutes or until the crust is golden brown. Serve and enjoy!
Notes
Recipe Card Tips
- The dough is much easier to work with if it is chilled. If you don’t have time to wait, pop it into the freezer or just drop flattened balls of the dough on top of the filling.
- If your topping is getting too brown but is still gooey, cover lightly with aluminum foil.
- To keep this recipe gluten-free, omit the vital wheat gluten.
- Oat fibre has 0 net carbs so it isn’t included in the nutritional calculations.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Want Even More Easy Keto Recipes?
These are some of my current favorites:
- Crack Cauliflower
- Beefy minestrone soup
- Grilled vegetables
- And this dump-and-go Instant Pot classic
Having trouble counting carbs? Check out this handy calculator.
This was divine! I wish I had doubled everything.
Chef Jenn, you out did yourself again!! Love this Keto turkey pot pie recipe and Love, Love, Love, your Keto Soup Cookbook!!
We all loved this turkey pot pie and it’s great that it’s keto!
I love that this is keto and SOO flavorful!!
This was amazing! Everyone enjoyed it!
This was so delicious and the best way to use the leftover frozen turkey in the freezer. The crust was amazing!!! Thanks for sharing such a wonderful recipe with us.
You’re very welcome! The leftovers are great, too! ~Jenn