Low Carb Turkey Pot Pie Recipe with Biscuit Crust

Low Carb Turkey Pot Pie Recipe with Biscuit Crust

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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Low Carb Turkey Pot Pie Recipe with Almond Flour

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. Low Carb Keto Turkey Pot Pie Recipe - Gluten Free

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!

Gluten Free Turkey Pot Pie with Biscuit Crust

Low Carb Turkey Pot Pie Recipe with Biscuit Crust
5 from 1 vote
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Low Carb Turkey Pot Pie

Low carb turkey pot pie with a buttery biscuit topping!

Course Dinner, Lunch
Cuisine American
Special Diet Gluten-Free
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 314 kcal
Author Tasha Metcalf

Ingredients

The Filling

  • 12 oz turkey precooked, chopped
  • 1/2 onion diced
  • 1 stalk celery diced
  • 1 clove garlic diced
  • 1/3 cup turkey bone broth
  • 1/2 tsp xantham gum
  • salt and pepper to taste

The Crust

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and place the turkey in a 9 X 6-inch casserole dish.

  2. Combine onions, celery, and garlic in a nonstick skillet and cook over medium heat until onions brown. Transfer the mixture to the casserole dish.

  3. 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.

  4. 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.

  5. Bake for 30 minutes and allow to cool for 10 minutes before cutting in to serve.

Recipe Notes

3g net carbohydrates per serving

Nutrition Facts
Low Carb Turkey Pot Pie
Amount Per Serving
Calories 314 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 11g 55%
Cholesterol 96mg 32%
Sodium 245mg 10%
Potassium 215mg 6%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 13g 26%
Vitamin A 11.3%
Vitamin C 1.3%
Calcium 9.3%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.

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Hey babe! I’m Tasha, the founder of Ketogasm. When I’m not in the kitchen crafting low carb recipes and geeking out on nutritional science, I help women transition to a ketogenic lifestyle. Whether you are healing with food or transforming that beautiful body of yours, I hope you find the resources on this site to be helpful on your journey!

2 Comments

    • I’ve been using ghee as a butter substitute for most of my dairy-free recipes, but it doesn’t seem to be a good substitution for baking. I’ve seen a lot of people use margarine in dairy-free and vegan baking, but it’s not an ingredient I’ve ever used as I try to avoid certain oils and soy. Earth Balance seems to be the most popular brand and they have a soy free version; although I’ve never tried it personally, they get really good reviews if the ingredients work with your diet. https://earthbalancenatural.com/product/soy-free-sticks/

      Hope that helps!

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