Keto Turkey Pot Pie
While the bird is always the star of Thanksgiving day, I’d argue leftovers are better than plain old turkey. Case in point, a turkey pot pie that’s easy to make and absolutely delicious.
- 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.