This keto turkey pot pie is a great way to use up leftovers! A family-friendly casserole that's total comfort food. You'll love the pie crust topping with tender bits of turkey, mushrooms, and vegetables - all baked in creamy herb gravy. Bonus! It can be made ahead of time for convenience. 😉
Why You'll ❤️ Keto Turkey Pot Pie
This low carb keto turkey pot pie is the perfect way to use up leftover turkey from Thanksgiving or another holiday meal!
Don't be afraid of the ingredients, it all comes together quite easily. You've got three options; The crust can be made ahead of time up to 3 days before; The whole pie can be made ahead of time and stored in the fridge up to 3 days before (see recipe card for instructions) - or, you can bake it and freeze it in advance.
The whole family will love this low carb keto turkey pot pie. The turkey and vegetables are cooked in a wonderful creamy gravy and it's topped with a wonderful pie crust made of almond flour and cream cheese.
This turkey pot pie is gluten free, low carb, keto, and has no sugar added. Only 8.2 net carbs - even with the pie crust topping! 🙂
🥘 What You'll Need
Here are the ingredients you will need to make low carb keto turkey pot pie:
Leftover Turkey - leftover chicken can be substituted.
Onion - white or yellow onions are fine.
Mushrooms - white button mushrooms or bella mushrooms work well.
Chicken Broth - turkey broth can be used if you have it.
Xanthan Gum - used as the thickener
Canned Green Beans
Fresh Parsley and Thyme - fresh is the best for flavor, but dried works fine. 1 teaspoon of dried herbs = 1 tablespoon fresh.
Salt and Pepper
For exact ingredient quantities, please see the recipe card below!
🔪 How To Make It
Here are the step-by-step instructions for making keto turkey pot pie:
Make The Dough
Add egg and pulse just until egg is mixed in.
Remove dough and place on plastic wrap. Press into a disc shape about 6" round. Wrap tightly in plastic wrap. Refrigerate for 1 hour. Note: dough will be soft, but once it goes into the refrigerator to chill it will harden.
Make The Filling
Preheat oven to 350 degrees F.
In a 12" cast-iron skillet over medium-high heat, melt butter and add onions, mushrooms, carrots, and celery. Saute until tender.
Slowly stir in the heavy cream, then the chicken broth. Bring to a simmer and reduce heat.
Continue to simmer uncovered, stirring frequently until the liquid evaporates and you have approximately 3 to 3 1/2 cups of gravy.
Dissolve xanthan gum with 1 tsp olive oil. Stir into gravy mixture.
Add turkey, green beans, parsley, thyme, kosher salt, and pepper. Stir until combined.
Assemble The Casserole
Remove dough from plastic wrap and place dough between two sheets of parchment paper. Roll dough into a circle until it is slightly larger than the top of your skillet.
Remove one side of parchment paper and lay the crust on top of the filling. Press in any overhanging crust, then for decoration purposes, use a fork and press into edges. With a sharp knife, slice an x in the middle of the crust.
Bake casserole 25 to 30 minutes or until the crust is golden brown and the filling is bubbly.
🥗 How To Serve It
Here are a few ways to serve this low-carb and keto turkey pot pie:
Serve with a fresh side salad and a favorite dressing.
Make ahead meal idea! Assemble your pot pie ahead of time and serve with this overnight layered salad.
Here are a few ways you can vary or make substitutions to this recipe:
- Use shredded chicken instead of turkey. You can also use ground turkey. Cook it in the skillet until done. Remove, drain juices, and add back in when the cooked turkey is called for.
- Add a little spice by adding some red pepper flakes.
💭 Top Tips
- The key to the perfect amount of gravy is simmering and reducing the liquid until you are left with approximately 3 cups of liquid and vegetables.
- The dough will be soft when you first make it. Once it is wrapped in plastic and refrigerated, it will harden enough for you to roll it out between the sheets of parchment.
- Don't have parchment paper? Roll out the dough and use a biscuit cutter (or a glass), and lay the smaller pieces on top.
- This is more of a rustic dish, so your crust does not have to be perfect - no need for Pinterest perfection here! Remember, almond flour pie crust can be a bit crumbly. If it starts to pull apart when you're trying to pull it off the parchment paper, don't worry. Just place pieces on top of the pot pie and pretend its a puzzle 🙂
- Always use freshly grated cheese! Pre-grated cheese from the store is coated with an ingredient to keep it from sticking - unfortunately, it also prevents it from melting, which is what you do want.
- If you don't have a cast-iron skillet, you can cook everything in a skillet and then transfer it to a deep-dish pie plate or casserole dish.
How To Store
To store leftovers, let the pot pie cool completely, then cover tightly. Store in the refrigerator for up to 3 days. See reheating and freezing instructions below.
How To Reheat
Reheat individual portions in the microwave on low heat. Or, reheat the pie covered in foil in the oven at 350 degrees F until warmed through.
How To Freeze
Bake the entire pie and let it cool completely. Cover in aluminum foil and then tightly in plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator before baking. Bake at 350 degrees F until warmed all the way through, about 30 minutes or longer.
✔️ More Skillet Keto Casserole Recipes
If you are looking for more delicious keto casserole recipes in a skillet, check these out:
- Parmesan Chicken Casserole
- EASY Jalapeño Popper Chicken Casserole
- Healthy Chicken Cordon Bleu Casserole
- Chicken Fajita Casserole
- Reuben Bake With Meatballs (Keto Reuben Casserole)
If you made this keto turkey pot pie, let me know! I'd love for you to come back and give it a 5-star rating and/or a review in the comments! 🙂 Let's stay connected, so please share photos of your creations with me and others on Instagram, Facebook, and Pinterest! Don't forget to tag #seekinggoodeats
Low Carb and Keto Turkey Pot Pie
- 1½ cups almond flour
- ½ cup coconut flour
- ½ cup butter
- 3 oz cream cheese softened
- ½ cup cheese grated (we used part mozzarella and part cheddar)
- ½ teaspoon gluten free baking powder
- ¼ teaspoon kosher salt
- 1 egg
- 4 cups cooked turkey cut into bite-sized pieces
- 2 tablespoons + 1 teaspoon olive oil divided
- 3 tablespoons butter cut into smaller pieces
- 1 small onion diced
- 8 ounces fresh mushrooms sliced
- ¾ cup carrots peeled and thinly sliced
- 1 cup celery diced
- 2 cups heavy cream
- 2 cups chicken broth
- ½ teaspoon xanthan gum
- 1 14.5 oz can of green beans, drained and roughly chopped (you can also use thawed frozen green beans)
- 2 teaspoon dried parsley
- 1 tablespoon fresh thyme or 1 teaspoon dried
- ¾ teaspoon kosher salt
- 1 teaspoon pepper
Make The Dough
- Cut butter into smaller pieces. Add almond flour, coconut flour, baking powder, butter, cream cheese, cheese, and salt to a food processor. Pulse the mixture until blended.
- Add egg and pulse just until egg is mixed in.
- Remove dough and place on plastic wrap. Press into a disc shape about 6" round. Wrap tightly in plastic wrap. Refrigerate for 1 hour. Note: dough will be soft, but once it goes into the refrigerator to chill it will harden.
Make The Filling
- Preheat oven to 350 degrees F.
- In a 12" cast-iron skillet over medium-high heat, melt butter and add onions, mushrooms, carrots, and celery. Saute until tender.
- Slowly stir in the heavy cream then chicken broth. Bring to a simmer and reduce heat.
- Continue to simmer uncovered, stirring frequently until liquid evaporates and you have approximately 3 to 3 1/2 cups of gravy.
- Dissolve xanthan gum with 1 tsp olive oil. Stir into gravy mixture.
- Add turkey, green beans, parsley, thyme, kosher salt, and pepper. Stir until combined.
Assemble The Casserole
- Remove dough from plastic wrap and place dough between two sheets of parchment paper. Roll dough into a circle, until it is slightly larger than the top of your skillet.
- Remove one side of parchment paper and lay the crust on top of the filling. Press in any overhanging crust then for decoration purposes use a fork and press into edges. With a sharp knife slice an x in the middle of the crust.
- Bake casserole 25 to 30 minutes or until crust is golden brown and the filling is bubbly.
- More helpful hints, substitution ideas, cooking tips, and delicious recipes can be found in our post. Check it out!
- TOP TIPS: You can make the crust and the filling ahead of time. The crust will be soft until it goes into the refrigerator to firm up. Make sure to chill the crust at least 1 hour.
- Substitute pre-cooked chicken in place of turkey.
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