Keto Turkey Pot Pie

This homemade keto turkey pot pie boasts tender chunks of turkey with low-carb vegetables in a creamy sauce, all wrapped in a buttery gluten-free crust. I am making it a great way to repurpose leftover Thanksgiving turkey. 

The filling features a mix of turnips, celery, and carrots, as well as a tiny amount of peas, providing texture and flavor without excess carbs. A blend of herbs and spices enhances the flavor further to help fool your taste buds. You’re welcome!

This is comfort food at its finest. In fact, if you are looking for other keto pot pie recipes, be sure to visit our keto chicken pot pie recipe, which uses rotisserie chicken and is well-loved on our site. 

I’m confident the entire family, even those who aren’t monitoring their carb intake, will love this dish.

It transforms leftover turkey into a comforting meal, which is why you should add it to the top of your meal plan after your Thanksgiving feast. 

Because the pie crust and filling are both gluten-free, this is a hearty option for anyone avoiding gluten in their diet, even if they are not on a keto diet.

Keto Turkey Pot Pie

This low carb turkey pot pie clocks in at only 4 net carbs per serving because it features my keto fathead dough crust. Thankfully, this dough forms quickly and is fool-proof. 

This is a meal that will have the family begging for seconds.

Using shredded leftover turkey means minimal effort is required to bring to the table a homemade turkey pot pie. Winning!

Of course, if turkey leftovers are not available, you can also poach a turkey breast or leg for the filling. 

I cleverly replaced the potatoes that are a staple in most pot pies with turnips. Trust me, the use of turnips works beautifully in this recipe.

Simple Ingredients Needed

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Note that the entire printable recipe card and nutritional information are at the bottom of the post.

The following ingredients are used for this recipe, but you can customize your pie by changing the vegetables.

I went for a more classic flavor profile, but you can have fun by adding your own twist. 

Keto Gluten-Free Pie Crust

• Unsalted butter
• Eggs, room temperature
• Almond flour
• Coconut flour 
• Salt 
• Shredded mozzarella cheese

Keto-Friendly Turkey Pot Pie Filling

• Shredded leftover turkey meat, I used a combination of white and dark meat
• Turnip, diced
• Carrots, diced
• Frozen peas (optional)
• Celery, diced
• Onions, chopped
• Garlic, minced
• Turkey broth or chicken broth
• Heavy cream
• Unsalted butter
• Spices: salt, black pepper, paprika, onion powder, garlic powder, celery seed
• Fresh and dry herbs: dried rosemary, dried thyme, fresh parsley
• Psyllium husk powder, to thicken the sauce. Or 1/4 teaspoon of xanthan gum

Tools Needed

• Large mixing bowl
• Rolling pin
• 4-quart saucepan
• 9-inch pie pan or even a cast-iron skillet

How To Achieve The Perfect Golden Crust Every Time

First, you’ll need to prepare the keto-friendly crust. By the way, the pie crust is buttery, flaky, easy to roll, and delicious.

The pie crust uses a combination of almond flour, coconut flour, mozzarella cheese, butter, and eggs for the best fathead dough.

For best results, it will need to be made ahead since it will need to chill for at least 30 minutes, so plan accordingly.

To save time, you can make the crust up to two days ahead of time.

Trying to mimic traditional pie crust had its challenges, but it was rewarding.

We now have a low-carb turkey pot pie recipe that is stellar, thanks to that crust.

If you are wondering how to get the perfect golden crust on your pie, you have two options.

You can make an egg wash for the top of the pie that will make the crust golden and shiny, or use heavy whipping cream for a more rustic crust without the shine.

In both cases, the crust browns beautifully, so it’s worth the extra step.

You can also top it with shredded cheddar cheese before baking it for another flavor profile.

Turkey Keto Pot Pie Filling

If you find yourself with some leftover turkey that you have no idea what to do after Thanksgiving Day, do yourself and your family a favor and make a turkey keto pot pie that will have them asking for every Black Friday.

Trust me, a keto, gluten-free turkey pot pie is the perfect post-holiday meal!

To make the pie filling, in a 4-quart saucepan, cook the onions and garlic with butter over medium heat, stirring occasionally, until the onions are soft and translucent and the butter has browned slightly.

To this mixture, add the psyllium husk powder, salt, pepper, dried thyme, dried rosemary, paprika, onion powder, garlic powder, celery seed, diced turnips, carrots, celery, and chicken or turkey broth.

Cook this mixture for 8-10 minutes until the vegetables are tender.

Then, once you are ready to bake the pie, preheat the oven to 425 degrees.

Next, add the shredded turkey to the mixture in the saucepan and stir well. Slowly add the heavy cream and cook until bubbling for about 5 minutes over medium heat, stirring often.

Remove from heat and add the frozen peas, as well as the fresh parsley, if doing so.

Allow the filling to cool for about 20 minutes before filling the pie.

Do not pour the hot filling into the crust. Otherwise, it will produce a soggy crust.

Roll out half the pie dough and carefully place it into a 9-inch pie dish, smoothing any cracks.

Spoon the cooled pie filling into the prepared pie crust. Top the pie with the second pie crust that has been rolled. Seal the edges of the pie together with your fingers or fork. Cut 3-5 small slits into the top crust to allow steam to escape with a small sharp knife.

Using a pastry brush, brush the top and edges of the pie with the beaten egg. Alternatively, you can brush the top of the pie with heavy whipping cream, about two tablespoons.

Place the turkey pot pie on top of a cookie sheet to catch any drippings.

Bake for 30-35 minutes or until the crust is golden brown.

Cool the pie for 15 minutes before serving.

Garnish with fresh thyme or parsley.

Refrigerate any leftovers in an airtight container for up to 3 days.

Make Ahead Instructions

Both the pie crust and filling can be made separately a day ahead. The next day, assemble the pie and bake it as directed.

If you want to save time, you can also assemble the pie ahead of time. To do so, ensure the filling is completely cooled before adding it to the prepared pie crust.

Next, wrap the pie well with cling wrap and aluminum foil. It will keep well for 1- 2 months frozen.

In contrast, a freshly baked keto pot pie will keep well in the refrigerator for three days. I do not encourage freezing a baked pie because the crust tends to get soggy.

Once you are ready to bake the frozen pie, do not thaw it. Just brush the top with an egg wash or cream and bake at 375 F with a cookie sheet under to catch any drippings.

Bake until lightly brown and bubbly, about 45 minutes. Note that you will be baking at a lower temperature and for additional time.

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I sure hope you will give this delicious pot pie recipe a try. When you make it, please tag us on Instagram and Facebook with your pictures.

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