Today, I have a low carb turkey pot pie recipe for those of you still working through your leftover turkey. Not only is the pot pie low in carbs, but you’ll be happy to learn the topping is a decadent, buttery biscuit crust that’s also entirely gluten-free! This recipe is keto comfort food at it’s finest.
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How to make low carb turkey pot pie
Take your leftover turkey and chop it up. While I used a casserole dish, the quantities would work well if you wanted to go the traditional route and bake it in a pie tin. Place your turkey in the baking vessel of your choice and move on to the veggies.
Dice up your onion, celery, and garlic, then cook them in a skillet until the onion begins to brown. Toss those in the casserole dish as well. Then using the same skillet, whisk turkey bone broth and xantham gum together over medium heat until it forms a gravy. Pour this mixture over the turkey and veggies, then stir it all. Be sure to season with salt and pepper to taste at this point before you layer on the batter for the biscuit topping.
If you didn’t DIY turkey bone broth from the carcass, you could use chicken stock as a replacement instead. But next time you make a turkey dinner, remember to save the bones so you can make my kick-ass turkey bone broth recipe! It’s gooooood.
If you prefer to forgo the biscuit topping, you can bake the mixture as is. This omission will save you some carbs and calories, and honestly, it will still be delicious. If you have a nut allergy or just cutting back on calories, this is a great option.
How to make a low carb biscuit crust
The low carb biscuit crust is the perfect topping for this low carb pot pie. When my guy tasted this, he immediately placed the crust as being “just like cornbread.” It doesn’t have the signature cornbread flavor, but the texture is light, crumbly and buttery just the same. Got my wheels spinning to develop a keto cornbread recipe, but that’s for another day.
It’s also incredibly simple, so don’t worry if you aren’t super comfortable with low carb baking just yet.
With an electric mixer, combine almond flour with room temperature butter. If the butter isn’t warm enough, it will be tough to mix, even with an electronic gadget. If needed, pop it into the microwave for a few seconds to soften it up… but don’t melt it!
Next blend in the baking powder (PSA for all the non-bakers out there: it is not the same thing as baking soda!) and salt. Crack an egg in and mix it all until the batter is uniform. Spread the batter over the top of the turkey mixture in the casserole dish and bake at 350 degrees Fahrenheit for 30 minutes.
Enjoy your low carb turkey pot pie recipe!
Low Carb Turkey Pot Pie
Low carb turkey pot pie with a buttery biscuit topping!
Preheat oven to 350 degrees Fahrenheit and place the turkey in a 9 X 6-inch casserole dish.
Combine onions, celery, and garlic in a nonstick skillet and cook over medium heat until onions brown. Transfer the mixture to the casserole dish.
Add bone broth to the skillet and bring heat over medium. Slowly add in xantham gum while quickly whisking. Remove from heat once the xantham gum has fully dissolved and the mixture has the consistency of gravy. Pour the mixture over the ingredients in the casserole dish and mix to coat. Season with salt and pepper to taste, then smooth mixture out evenly.
For the topping, use a hand mixer to combine almond flour and butter. Mix in baking powder and salt. Finally, mix in the egg until all ingredients are thoroughly blended. Transfer the batter to the turkey mixture and evenly spread the batter over the top.
Bake for 30 minutes and allow to cool for 10 minutes before cutting in to serve.
3g net carbohydrates per serving
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