Indulge in a delicious Keto Turkey Pot Pie recipe, low-carb and perfect for any time of year. Pair with a yummy non alcoholic wine.

Scale

Filling:

1 pound leftover turkey meat, cut into small pieces

2 tablespoons butter (grass-fed for Keto Hearth Healthy)

1/2 onion medium, chopped

1/3 cup carrots chopped (optional)

1 teaspoon Italian seasoning (optional)

2 teaspoon minced garlic (optional)

1/2 cup heavy whipping cream

1/4 cup chicken bone broth or low sodium chicken stock

Crust:

1 cup Almond flour

1 egg

1/2 cup of shredded mozzarella

3 tbsp butter (grass-fed for Keto Heart Healthy)

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Preheat the oven to 400 degrees.
In a skillet add 2 tablespoons of butter.
Add carrots and onion. Sauté until tender about 10 minutes.
Add turkey. Sauté until turkey is heated through.
Remove from heat. Add 3 tablespoons of chick broth.
Add cream. Mix well.
Pour mixture into an ovenproof skillet or baking pan. Set aside.
Make dough. In a bowl combine all dough ingredients and mix together with a plastic spatula.
Place the dough in the refrigerator for about 10 minutes to firm.
Take about 1 tablespoon of dough.
Roll into a ball, flatten, break it into pieces, and set on top of the filling.
Repeat the process until all dough is used.
Place in the oven for 20 minutes until the dough is cooked and lightly golden.

The recipe is based on the keto version and is approximate only. One serving has 8 grams of net carbs.
(Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot now what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only. Net carbs are the total carbs minus the fiber.)

KETO LOW-CARB TURKEY POT PIE

EAT BREAD; LOSE WEIGHT