While the bird is always the star of Thanksgiving day, I’d argue leftovers are better than plain old turkey. Case in point, a keto pot pie that’s easy to make and is absolutely delicious.
Thanksgiving Day always highlights the turkey as the main event. I always find the turkey to be less than desirable though. Because the bird is so lean, it more often than not, is very dry to eat. Which is why so many people try various method to add moisture back into the bird. And if all else fails, drown it in gravy.
Pot pie takes that same approach. Since turkey or chicken breast meat has very little fat, cooking it in heavy cream offsets the dryness. Moreover, the dark meat (the fattier meat) is often the the last to be eaten. So using both the darker poultry meat and heavy cream makes a great low carb, high fat meal. On top of that, you’re using Fathead dough for the crust which makes it extra flavorful (since… cheese!).
I’ve made this pot pie several times with my Thanksgiving day leftovers and found that I enjoy it more than the original meal. I find it’s becoming a bit of a tradition now. A rotisserie chicken is also a great use anytime throughout the year when you get a craving for pot pie.
I like the use of frozen peas and carrots. Carrots are definitely a divisive food amongst the keto community but I personally include them in small portions. You’re eating a very small amount in a single serving so it wouldn’t really affect you. However, if you’d rather leave the carrots out, they’re purely optional. Maybe you can discard a few of the carrots so you can keep at least a few in there.
Whether you’re making a pot pie to scratch an itch for comfort food or using the leftovers from Thanksgiving day, this keto pot pie is a tasty meal for all to enjoy.
Keto Turkey Pot Pie
- 6 oz shredded mozzarella
- 3 oz almond flour
- 2 tbsp cream cheese
- 1 egg
- 1 tsp baking powder
- pinch salt
- 1/2 yellow onion diced
- 2 celery stalks diced
- 2 garlic cloves chopped
- 1 tbsp thyme chopped
- 1 cup frozen peas & carrots peas only if preferred
- 10 oz Turkey or Chicken shredded
- 8 oz chicken stock
- 1 cup heavy cream
- 1/4 tsp konjac flour optional
- In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave for one minute.
- Stir in almond flour and salt then microwave an additional 30 seconds.
- Add beaten egg and mix until a dough like texture. You can microwave an additional 15-30 if the dough is too firm.
- Place the dough between two pieces of parchment paper and, with a rolling pin, roll it out into a rectangular shape.
- Grease an oven safe pie dish. Line the bottom and sides of dish with half the dough. Cook in oven at 425F for 10-12 minutes. Remove and let cool.
- In a pan over medium heat, sauté onions, celery, and a pinch of salt and pepper until translucent. Add garlic and thyme then cook an additional 2-3 minutes. Add frozen peas till warmed through. Place vegetable mixture in a bowl and set aside.
- To the pan, add chicken stock then reduce by half. Add heavy cream and cook 2-3 minutes. If using konjac flour, sprinkle over top to thicken mixture. Return all ingredients back to pan and mix through. Further season to taste if necessary.
- Fill pie dish with turkey filling. Place remainder of fathead dough over the top, pinching the ends.
- Bake at 425F for 12-15 minutes until golden brown.