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keto turkey pot pie
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5 from 13 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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: keto turkey pot pie, turkey, turkey breast, turkey pot pie
Servings: 6 servings
Calories: 363kcal
Author: Chef Jenn

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