Leftover turkey makes for the most incredible keto pot pie! So much great flavor in this low carb, grain-free dish. What a great way to use up your holiday leftovers!
Holiday feasts are a wonderful way to enjoy dinner with friends and family. But let’s be honest, sometimes the best part of the meal is the leftovers. Because then you get to make more delicious meals like this keto turkey pot pie!
Turkeys have a lot of meat on them. And with everyone filling up on keto stuffing, keto gravy, and sugar-free cranberry sauce, there’s always a lot of the bird left over.
You can eat it as is, of course, or make a keto turkey salad, of course. But it’s also easy to whip up a fathead dough crust and enjoy a whole new meal.
Pastry crust for keto pot pie
When it comes to making pot pie, you have a couple of options for the top crust. You can make an easy biscuit crust, as I did for my keto chicken pot pie.
Or you can make a roll-out crust from the famous fathead pizza crust. Either method works well and produces a hearty keto meal.
I actually have two versions of fathead dough. This recipe uses my magic mozzarella dough but you can also use the nut-free version from my keto bagels recipe.
How to make keto turkey pot pie
- Prepare the crust. Do this first as you want the crust to be ready right when the filling is done.
- Cover the dough. I always use a kitchen towel to cover up the dough in the meantime so that it doesn’t dry out.
- Chop the turkey. Make sure it’s in bite-sized pieces, so that it’s easier to serve and eat the pot pie.
- Sauté the veggies. Cooking the vegetables in butter until tender brings out the best flavor.
- Add bay leaves. These tough, fibrous leaves give recipes like pot pie their classic flavor. Just don’t forget to fish them out at the end, as they are too tough to eat.
- Use a thickener. Keto broth or gravy can be on the thin side, since we avoid flour or starches. I recommend glucomannan, a powder made out of konjac root, to thicken it. Xanthan gum works too but tends to give it a slimy quality.
- Top with the crust. Like to crimp the edges of the crust and cut out a few shapes with any scraps for the top.
- Bake until golden. Let it cool a few minutes before you dig in!
Frequently Asked Questions
Absolutely. Make half recipe of both the filling and add it to a 9-inch glass or ceramic pie plate. You will need to make a full batch of the dough, but only use half. You can use the remaining dough for pizza crusts or dinner rolls.
Yes, you can make the from my chewy keto bagels and use that as the crust instead. It’s larger so you may have leftover dough to play with.
Use my keto drop biscuits instead of fathead dough. Add the biscuit in small pieces over the filling and bake until golden. It will take about the same amount of time.
Keto Turkey Pot Pie Recipe
- 1 recipe keto fathead dough
- Almond flour for rolling out the dough
- ¼ cup butter
- 4 stalks celery chopped
- ½ cup chopped onion
- ½ teaspoon salt
- 2 cloves garlic minced
- ½ teaspoon dried thyme
- ½ cup chicken broth
- 2 bay leaves
- ¾ cup whipping cream
- ½ teaspoon glucomannan
- 2 lbs leftover cooked turkey
- Additional salt and pepper to taste
- Preheat the oven to 350F.
- Prepare the dough as directed. Sprinkle a large sheet of parchment or a silicone liner with almond flour. Pat the dough into a rough rectangle and top with another piece of parchment. Roll out to about 14 by 12 inches.
- Leave covered with parchment while preparing the filling.
- In a large stock pot, melt the butter over medium heat. Add the celery, onion, and salt and cook until the vegetables are tender, about 5 minutes. Add the garlic and thyme and cook 1 minute more.
- Stir in the broth and bay leaves. Bring to a boil and then reduce the heat to low and simmer 10 minutes.
- Whisk the whipping cream and glucomannan together. Slowly add to the pot, whisking continuously. Cook another few minutes until the sauce has thickened slightly.
- Remove the bay leaves and add the chopped turkey, tossing to coat. Add any additional salt and pepper to taste.
- Pour the filling into a glass or ceramic 9×13 inch casserole dish. Transfer the mozzarella dough to cover the dish (if it's not coming up easily from the work surface, use an offset spatula to loosen as you gently lift it). Trim the dough to leave just a little overhang and then fold the edges under and crimp decoratively with your fingers. If you have leftover dough, you can roll it out and cut some fun shapes to decorate the pot pie.
- Bake 20 to 25 minutes, until filling is bubbling and the crust is golden brown. Remove and let cool 10 minutes prior to serving.