The ideal family dish for leftover turkey or even chicken is this Keto Turkey Pot pie! It’s the ultimate comfort dish cooked without nuts, gluten, or other allergens, making it a simple turkey pot pie to offer to allergy-prone guests. Only 7 net carbohydrates per serving!
Easy keto recipe for turkey pot pie
One of the simplest recipes you’ll find is for turkey pot pie!
No pie crust and top layer are required. Just add these simple keto low carb drop biscuit toppings to this homemade turkey pot pie!
With just a little bit of work, you can feed a family from the leftover turkey from Thanksgiving or Christmas with this wonderful pot pie recipe!
However, if you want a bottom and top crust for this dish, double the excellent keto flaky crust if you prefer a ketogenic diet.
HOW TO MAKE A KETO CHICKEN POT PIE OR TURKEY POT PIE
Please go to the bottom of this blog article to access the printable recipe card where you can view the nutritional information, print the recipe, and see the exact measurements.
This recipe is an adaptation of one I made in the past that wasn’t low carb but was gluten free. The biscuits were wonderful but not low carb, and the filling was easily modified without potatoes. Please feel free to look at my first recipe for Turkey or Chicken Pot Pie even if you are not low carb.
Thanksgiving pie filling
virgin extra olive oil
use coconut milk in place of heavy whipping cream for dairy-free
To thicken, use glucomannan or xanthan gum.
cooked turkey, chopped turkey, or rotisserie chicken in place of the turkey
BISCUITS FOR KETO DROP
a baking soda
butter or coconut oil for dairy-free alternatives
Use dairy-free cheese or cheddar instead.
INFORMATION ON HOW TO COMPLETE THE KETO POT PIE RECIPE
Bring to a boil in a big pot the celery, carrots, and broth. 10 minutes or so, covered, until fork-tender.
Put oil and onion in skillet(large) over medium heat. Sauté for FOUR to FIVE minutes.
After sprinkling coconut flour over the onion, pour heavy cream over it. Mix everything by combining. Broth, carrots, and celery should all be added to the skillet.
Over the vegetables and liquid in the skillet, sprinkle xanthan gum.
Stir continuously for about 10 minutes after mixture begins to thicken after bringing to a boil, then lower heat to medium-low.
Turn off(after it has thickened) the heat. Put turkey and Italian seasoning, taste, and salt and pepper adjustments.
Pour into a baking dish measuring 9 by 13 inches. While you are making the biscuits, preheat the oven to 375 degrees.
KEDGE DROP BISCUITS
Flour and dry seasonings should be combined in a big bowl.
Work out any clumps before adding the melted butter.
Add cheese, eggs, and fresh herbs and stir. Make six huge, irregular mounds and place them on top of the pot pie’s filling.
Bake the biscuits for 20 to 25 minutes.
WILL A BOTTOM CRUST WORK FOR THIS?
Using a 9 or 10 inch pie dish or cast iron skillet and prebaking the pie crust before adding the filling will allow you to prepare this with a keto pie crust.
The pot pie can be stored in the refrigerator for up to three days if it is covered with foil or plastic wrap.
WAYS TO REHEAT
Reheat the pot pie covered for 30 minutes at 350 degrees for the best results.
Freeze for up to two months, bake, let cool, cover with aluminum foil and plastic wrap.
Regardless of whether you follow a low-carb diet or not, this dish is tasty and a fantastic way to use up leftover chicken or turkey.
Nothing fancy here folks, just a few basic grocery staples and simple ingredients to create a delicious recipe that the whole family will enjoy!
In all honesty, I believe it becomes better with time.
It’s easy, wholesome, warm, and it makes use of leftovers! With a recipe like that, how could you not enjoy it?
Unless, of course, you’re skipping the Thanksgiving turkey? So why not try it with ham? Pie with ham? Maybe? possibly not Although I’m not really sold on that, I’ve prepared something similar using leftover chicken breast.
More Delicious Pie Recipes:
Preparation 15 minutes
35 minutes for cooking
Time Spent: 50 minutes
Turkey filling for pot pies
- 1 cup of diced celery
- 1/2 cup diced carrots
- 2 tablespoons of extra virgin olive oil, 3 cups of chicken broth
- 1 cup diced onion
- Coconut flour, 2 tablespoons
- 1/3 cup of heavy cream
- Xanthan gum, 1 teaspoon
- 3 cups cooked and diced turkey
- Italian seasoning, one teaspoon
- 1/4 teaspoon each of salt and pepper
Keto Drop Biscuits
- 1/4 teaspoon salt and 1/3 cup coconut flour
- 1 teaspoon of baking soda
- 1/2 tsp. of garlic powder
- 1/2 tsp. of onion powder
- 1//4 cup melted butter
- Four beaten eggs
- 1 tablespoon minced fresh basil
- 1 teaspoon chopped fresh parsley
- 1/2 cup shredded cheddar cheese
Turkey filling for pot pies
- Bring to a boil in a big pot the celery, carrots, and broth. 10 minutes or so, covered, until fork-tender.
- In a large skillet, combine the oil and onion, and sauté for 4-5 minutes, or until the onion is soft.
- After sprinkling coconut flour over the onion, pour heavy cream over it. Mix everything by combining. Broth, carrots, and celery should all be added to the skillet.
- Over the vegetables and liquid in the skillet, sprinkle xanthan gum. Bring to a boil, lower the heat to medium-low. Stir continuously for 10 minutes.
- When it has thickened, remove from heat, then stir in the turkey and the seasonings.
- Incorporate into a 9 by 13 baking dish. While you are making the biscuits, preheat the oven to 375 degrees.
Keto Drop Cookies
- Mix (bowl)Flour and dry seasonings.
- Work out any clumps before adding the melted butter.
- Add the cheese, eggs, and fresh herbs. Make six substantial, free-form mounds and place them atop the pot pie.
- Biscuits should be golden brown after 20 to 25 minutes of baking.
Serving size: 1 cup of pot pie filling plus 1 biscuit; calories: 371kcal; carbs: 11g; protein: 19g; fat: 27g; saturated fat: 12g; cholesterol: 175mg; sodium: 904mg; potassium: 573mg; fibre: 4g; sugar: 2g; vitamins: 2400 IU of vitamin A; 11.4mg of vitamin C; 207mg of calcium; and 1.6mg of iron.