When you’re craving comfort food, it doesn’t get any more delicious and cozy than Keto Turkey Pot Pie! This classic dish features a rich, creamy base covered with fathead crust and baked to golden, flaky perfection. If you’re looking for a way to use up leftover turkey after the holidays, this recipe is always a winner. (Your family may look forward to Low Carb Turkey Pot Pie more than the actual turkey dinner!) The next time you’re looking for a cozy bowl of comfort, make sure you give this rich and hearty dish a try.
Do you ever find yourself wondering how on earth to use up all your turkey leftovers after the holidays? Move over, turkey sandwiches…this Keto Turkey Pot Pie is here to steal the show!
I don’t think it gets any better than a rich and creamy pot pie when it comes to comfort food. Believe me; the whole family is going to love this keto-friendly twist on a classic. Just grab your turkey leftovers, some fathead dough, and get ready to dig into your new favorite dish.
I always enjoy sitting down to a turkey dinner when it’s hot out of the oven. But if I’m being honest, I think I look forward to this Gluten-Free Turkey Pot Pie even more! Once you try a bite, you’ll see why.
Ingredients for Making Low Carb Turkey Pot Pie
- Turkey - You want 3 cups of leftover roasted turkey chopped. You could also use leftover chicken for this recipe.
- Butter - Start with unsalted so you can add your desired level of salt later. Oil will also work if you prefer.
- Mushrooms - Button, crimini mushrooms, shiitakes, portobellos, oysters, or any other type of mushroom variety will work well for this Keto Turkey Pot Pie Recipe.
- Celery and shallot - These vegetables add flavor and texture to the base. In a pinch, red onion can work in place of the shallot.
- Salt and pepper - Add to taste to bring out the flavor of your pot pie.
- Broth - You can use turkey or chicken broth, depending on what you have available. Whenever possible, I always recommend using homemade for added richness.
- Heavy cream - This adds hearty thickness to the base of the dish.
- Cream cheese - Make sure you are using the full-fat version for the best texture and to avoid added sugar and carbs.
- Xanthan gum - This powder thickens the base. Be sure to stir continuously as you add it to avoid any clumping.
- Baby peas - You can omit for strict keto.
- Fathead dough - To keep Turkey Pot Pie keto, we’ll make the crust from one serving of my fathead pizza dough with added thyme.
Tips & Tricks
- If you can fit the baby peas in your macros, they are a fabulous addition for flavor and texture. However, if you’re strict keto, feel free to omit.
- Leftover chicken can be substituted for the turkey.
- If the edge of the crust is browning too quickly, cover the edges with tinfoil to allow the center to cook more evenly.
- I used individual ramekins, but you use a casserole dish if you prefer.
Serving Suggestions
- Six ingredient Creamy Keto Mashed Cauliflower adds even more comfort to your table.
- Add some greens to your meal in style with this ludicrously delicious Keto Creamed Spinach!
- Keto Broccoli Salad is made with pumpkin seeds, bacon, cheddar cheese, red onion, and tangy dressing for a super crave-worthy dish.
- Is there ever a bad time for light and fluffy Keto Garlic Knots? Use them to sop up any leftover Keto-Friendly Turkey Pot Pie!
Frequently Asked Questions
Pot pie refers to a savory dish that features meat and creamy veggie stew filling. The crust is baked over the top of the pie.
I recommend reheating this dish in the oven. You’ll want to cover the top in foil to prevent the crust from over-browning, then heat at 350 degrees until warmed through.
The answer depends entirely on what kind of keto diet you follow and what works best for you personally. Those eating strict keto may prefer not to include peas.
Personally, I like to enjoy baby peas in small quantities. There are 6 net carbs in a ½ cup serving, so if that works with your macros and you enjoy them, they are fabulous in this Keto Turkey Pot Pie Recipe.
Tools Needed to Make Gluten Free Turkey Pot Pie
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- Medium saucepan
- Wooden spoon or spatula
- Ramekins
- Rolling pin
- Parchment paper
- Air fryer (optional)
Storage
Leftovers should be covered with plastic wrap and will keep well in the refrigerator for about four days. Low Carb Turkey Pot Pie can also be frozen for up to two months.
How to Make Turkey Pot Pie
Add the butter to a saucepan over medium heat. Once melted, add the shallots, mushrooms, and celery. Cook for 7 minutes.
Add in the garlic, salt, and pepper, then cook for one more minute.
Stir in the broth, cream, cream cheese, and xanthan gum. Bring everything to a simmer and cook for 1 minute, stirring constantly. Then, reduce the heat to low and cook for 10 minutes until the mixture is thickened.
Stir in the turkey and peas (if using) and cook until heated through.
Divide the mixture between eight individual ramekins.
Roll the fathead crust out between two sheets of parchment paper, then cut into pieces large enough to cover each ramekin and place on top. Slice with a knife to allow venting.
Air Fryer Instructions
Preheat the air fryer to 325 degrees. Cook for 18 to 23 minutes until the crust is golden brown.
Baked Instructions
Preheat the oven to 350 degrees. Bake for 25 to 30 minutes until the crust is golden brown.
You May Also Like
- For big flavor with minimal effort, this Keto Ham with Sugar-Free Maple Sugar Glaze is a crowd-pleasing main course everyone loves!
- Keto French Onion Soup features a rich and perfectly seasoned broth topped with Gruyere cheese for a hearty soup that’s impossible not to love.
- With cream cheese, extra-sharp cheddar, smoked gouda, and a punch of flavor from the spices, Keto Cauliflower Mac and Cheese is sure to satisfy.
- Keto Turkey Casserole involves minimal hands-on time for a delightful dish that’s great for using up turkey leftovers.
Keto Turkey Pot Pie
Ingredients
- ¼ cup butter
- 1 shallot diced
- 8 ounces mushrooms sliced
- 2 celery stalks chopped
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- ¼ teaspoon ground pepper
- 1 ¾ cups turkey or chicken broth
- ⅔ cup heavy cream
- 2 ounces cream cheese
- ½ teaspoon xanthan gum
- 3 cups chopped cooked roast turkey
- Optional: ½ cup frozen baby peas; Omit for strict keto
- One recipe Fathead Pizza Dough add 1 teaspoon dried thyme in place of the Italian seasoning
Instructions
- Melt butter in a saucepan over medium heat. Add shallots, mushrooms, and celery. Cook for 7 minutes. Add in garlic, salt, and pepper, and cook for one minute longer.
- Stir in broth, cream, cream cheese, and xanthan gum. Bring to a simmer and cook for 1 minute, stirring constantly. Reduce to low and cook for 10 minutes, until thickened.
- Stir in turkey and the peas if you are using them and cook until heated through.
- Divide the mixture between eight individual ramekins.
- Roll the fathead crust out between two sheets of parchment paper. Cut into pieces large enough to cover each crock. Cut the top with a knife to vent.
- Air Fryer Instructions
- Preheat the air fryer to 325 degrees. Cook for 18 to 23 minutes, until the crust is golden brown.
- Baked Instructions
- Preheat the oven to 350 degrees. Bake for 25 to 30 minutes, until the crust is golden brown.
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