Keto Turkey Pot Pie

5 from 12 votes

This is one of those amazing keto turkey recipes! Loaded with chunks of turkey, tender veg, and a great crust, this keto Turkey Pot Pie is perfect for using up leftover turkey! Hearty and delicious, this tasty keto recipe is a winner!

keto turkey pot pie
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With meaty chunks of tender turkey and keto friendly veggies, this hearty dish is a meaty meal that’s also full of flavor. Save some leftover turkey gravy to drizzle on top, or make some fresh Turkey Gravy.

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What You Need To Make keto Turkey Pot Pie

  • An oven-safe casserole dish
  • Large skillet
  • Parchment paper – NOT waxed paper
  • Rolling pin

For the crust:

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

What is Vital Wheat gluten?

Vital wheat gluten is made from wheat, but it’s been processed in a way that removes all the starch (carbs) leaving behind just the gluten. It adds a touch of flavor and elasticity to baked goods, and a little goes a long way.

I like adding vital wheat gluten to baked goods to help get the end result closer to what it would be like were I using flour.

What about vital wheat gluten nutrition? 1/2 tablespoon of vital wheat gluten adds about 0.5 carb and 2.5 g of protein, so not really very much.

It is also totally optional, so if you’re not comfortable using a wheat derivative, then just skip it. But, it does add to the overall texture of this keto Turkey Pot Pie recipe.

What is Oat Fiber?

Oat fiber comes from grinding the outside of the oats, or the hull. Is oat fiber keto? It is insoluble fiber, and as such, it is TOTALLY keto friendly and an amazing source of fiber. Who on a keto diet doesn’t need more fiber?

Oat fiber and oat flour are not to be confused. Oat fiber has 0 net carbs. It starts with 3 grams of carbs per teaspoon, and has 3 grams of fiber. That puts it at 0 net carbs per teaspoon.

I like using oat fiber because it not only adds more fiber but it helps give foods a texture that’s closer to real flour. Almond flour is great, but there’s hiding the fact that it’s ground almonds.

Oat fiber is more absorbent than coconut flour or almond flour, so this recipe needs a bit more liquid than another might need.

Anthony’s Organic Oat Fiber is my preferred brand.

How To Make Keto Turkey Pot Pie

For the full list of ingredients and instructions, scroll down to the recipe card.

  1. Preheat your oven to 400-F.
  2. 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 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.
  3. 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.
  4. Add the garlic and sautee an additional minute or until the garlic is fragrant.
  5. If your turkey is cooked, add the cubed turkey to the veggies and proceed with step #8.
  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.
  7. Add the veggies back into the pan (if necessary.)
  8. Add the dried sage and thyme. Mix well.
  9. Add the cream and chicken stock and cook for 2-3 minutes at a bare simmer to reduce.
  10. Add the turkey, veggies and sauce to the bottom of a casserole dish.
  11. 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.
  12. Bake at 400-F for about 15-20 minutes or until the crust is golden brown. Serve and enjoy!
keto turkey pot pie

Chef Jenn’s Tips

  • I’m a huge pot pie fan, but traditional pot pies are loaded with carbs. Inspired by Jasmine’s Turkey Pot Pie recipe, this version is meaty, hearty and delicious – and low in net carbs!
  • 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.

What To Serve With This Keto Turkey Pot Pie Recipe

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.

Frequently Asked Questions

How many carbs are in keto Turkey Pot Pie?

There are about 4 net carbs in each serving of this keto pot pie recipe.

Is this keto turkey recipe hard to make?

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.

Can I use leftover turkey in this keto turkey pot pie recipe?

You sure can! Just skip the step of cooking the turkey and you’re good to go!

Like This? Also Try:

keto turkey pot pie
Print Pin
5 from 12 votes

Keto Turkey Pot Pie

With a delicious crust on top and loads of creamy, chunky turkey and veggies, this keto Turkey Pot Pie is a treat you can enjoy all year long!
Course Main Course
Cuisine American
Keyword keto turkey pot pie, turkey, turkey breast, turkey pot pie
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 363kcal

Equipment

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

Chef Jenn’s Tips & Notes

  • 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

Serving: 1cup | Calories: 363kcal | Carbohydrates: 7g | Protein: 24g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 631mg | Potassium: 282mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1689IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 1mg | Net Carbohydrates: 4g

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.

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Having trouble counting carbs? Check out this handy calculator.

By Chef Jenn

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