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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. 
Course Main Course
Cuisine American

Ingredients

Fathead Dough

  • 6 oz shredded mozzarella
  • 3 oz almond flour
  • 2 tbsp cream cheese
  • 1 egg
  • 1 tsp baking powder
  • pinch salt

Filling

  • 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

Instructions

Fathead Dough

  • 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.

Filling

  • 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.