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 9x13 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.