When you are starving after a busy holiday, there is nothing better than biting into this keto turkey pot pie! It only takes minimal effort, has a perfectly flaky crust and delicious filling. Use leftover turkey after the holidays or any time of year!
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If you are like most of us, we used to hit up the market and bring home processed pot pies. Yes, they did taste pretty good at the time because I didn’t have anything to compare it to. But, naturally, those are filled with processed ingredients that I just don’t want in my body.
So, one year, when I had some leftover turkey, I decided it was time to try my hand at making a homemade turkey pot pie. Every morsel was positively scrumptious, and we didn’t have any leftovers! The center is hearty with turkey, peas, carrots, and green beans, and the crust is super flaky and mouthwatering.
I have a feeling once you try this easy turkey pie, you are going to say “goodbye” to all the boxed processed options out there. They genuinely don’t even compare to how good this keto recipe really is.
Ingredients
Mozzarella Pastry Dough - this is a typical low carb recipe used most often in pizza crust. It is a combination of mozzarella cheese, cream cheese, almond flour, coconut flour, eggs, baking powder, and salt. For a nut free crust sub in my coconut flour pizza crust.
Cooked Turkey - I prefer white meat in this but cooked dark turkey meat is fine too. Just remove and skins and bones before adding it.
Cauliflower Rice - Adding cauli-rice is a great way to bulk up the filling without additional carbs. It has a mild flavor that is easily hidden in most low carb recipes that use it.
Green Beans - Green beans are very low in carbohydrates so using them as a main portion of the filling is great in keto recipes.
Peas, Corn, & Carrot - These are OPTIONAL. If you are strict keto feel free to leave them out. The nutrition facts do include them and this keto turkey pot pie recipe has only 6 net carbs per serving despite including these starchier vegetables.
Sour Cream & Mayo - A combination of sour cream and mayonnaise gives the filling a rich, creaminess replacing the canned condensed soup that is commonly used in casserole recipes.
Bouillon Powder - I use my homemade chicken bouillon powder in this. You can use any bouillon powder or paste. Just watch out for hidden ingredients like cornstarch and sugar.
How To Make Keto Turkey Pot Pie
Savory homemade pies can be made at any time of year and makes a great dinner. Especially when you are super busy and just want a delicious home-cooked meal.
First Step: Combine the turkey meat, cauliflower rice, green beans, peas, corn, shredded carrot, sour cream, mayo, and bouillon powder in a deep pie pan.
Expert Tip: Using my homemade bouillon powder adds lots of flavors and is much healthier than store-bought options.
Second Step: Place the mozzarella cheese and cream cheese in a microwave-safe bowl and heat until they are melted. Stir as needed.
Third Step: Put the melted cheese into a food processor along with the almond flour, coconut flour, egg, baking powder, and salt. Pulse until you see that it’s started to turn into a dough ball.
Fourth Step: Form the dough, so it’s in the shape of a circle, and place it on wax paper. You’ll want the circle to be a little bigger than the top of the pie pan, so keep pressing until it’s large enough.
Fifth Step: Once the pie crust is the size you need, carefully set it on the pie plate on top of the pie filling. Fold over the edges to make the crust. Beat the egg and lightly brush it on top of the pie crust, then cut a few slits in the top so the steam can release as the keto turkey pot pie bakes.
Sixth Step: Bake the turkey pie for 40 minutes. The crust should be golden brown, and the filling will be hot when it’s done. Serve warm and enjoy!
Nutrition
If you are looking to add some extra nutrients to your diet (and your families too), this easy keto turkey pot pie is a great way to do it. I will give you a breakdown of some of the ingredients and what they have to offer you. You can find calories, grams of fat, and carb amounts in the recipe card.
- Turkey - Turkey isn’t just something to celebrate the holidays with; it’s loaded with protein, niacin, selenium, vitamin B6, zinc, phosphorous, and vitamin B12.
- Cauliflower - This superfood is a staple in many homes because it’s low calorie, has fiber, protein, vitamin C, potassium, calcium, and more. Eat your cauliflower; it’s excellent for you.
- Green Beans - You’ll get lots of folic acids, fiber, vitamin A, potassium, vitamin C, calcium, magnesium, and more when you munch on green beans.
- Peas - You may not realize it, but peas are nutrient-rich, and they even have lots of antioxidants too. They have folate, iron, protein, vitamin A, manganese, vitamin C, thiamine, and more.
- Carrots - Carrots have potassium, biotin, vitamin A, vitamin B6, and vitamin K.
Long story short, when you eat this homemade turkey pie, you aren’t just getting comfort food. It’s actually good for you too. There are even more nutrients than what I have listed, but I wanted to give you an idea of what you’re getting.
How Do You Store Turkey Pot Pie?
Like with many foods, you should allow the pie to cool after baking. Never let it sit out longer than 2 hours before refrigerating. Wrap the pie in plastic wrap or use a lid for your pie pan and cover it.
The low carb turkey pot pie will last around 3-4 days in the refrigerator. It makes an amazing leftover for lunch or dinner.
Can You Freeze Homemade Turkey Pot Pie?
Yes, you can freeze this! Just make sure it’s wrapped tightly so no air can get to it and keep it in a freezer-safe container. It will last 1-2 months in the freezer. You will need to defrost it in the refrigerator overnight before heating it up.
How Do You Reheat Turkey Pot Pie?
For best results, heat in the microwave or oven. If choosing the oven heat it to 300 degrees F. You don’t want it hotter than that because you don’t want to cook the pie, just warm it up. Let the keto turkey pot pie heat up for 10-15 minutes until it’s hot all the way through.
The microwave is another option if you are in a hurry. Place a paper towel over the top and warm it up for 2-3 minutes and then check it. Once it’s steaming hot, it’s ready to eat.
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Ingredients
Filling:
- 5 cups white turkey meat
- 12 oz cauliflower rice
- 1 cup green beans
- ¼ cup peas (optional)
- ¼ cup corn (optional)
- ¼ cup shredded carrot (optional)
- ½ cup sour cream
- ½ cup mayo
- 2 tablespoon bouillon powder
Pastry Dough:
- 8 oz mozzarella cheese
- 2 oz cream cheese
- 1 cup almond flour
- ⅓ cup coconut flour
- 1 egg
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tbsp beaten egg
Instructions
- Preheat oven to 350.
- Mix together all the filling ingredients and place them into a deep-dish pie plate.
- Melt the cheeses for the pastry dough in a bowl in a microwave. Make sure they are entirely melted and hot. Add melted cheese to a food processor with the other dough ingredients. Pulse until a dough forms.
- Press the dough into a circle on a piece of wax paper. Invert onto the pot pie filling. Fold the edges over to make the crust. Brush with the beaten egg. Cut a few small slits in the top.
- Bake for 40 minutes or until the crust is golden and the filling is hot.
Nutrition
Looking for more turkey recipes? Check these out:
Tim C. says
Super recipe! I did not see this until our turkey was long gone. Not to worry, just substituted rotisserie chicken breast instead. This is definitely a keeper! Thanks once again Taryn!
Karen` says
I would like to make this, and wondering if I could use something in place of cauliflower rice? My husband can't stand it, and afraid it might take over the taste of the pot pie. Thanks.
Taryn says
You can sub in any vegetable you enjoy.
Nikki Stone says
This is AMAZING!!! I used leftover gravy (about a cup) from Thanksgiving, but added about a cup of Greek yogurt; I also used about a cup and a half of frozen mixed veggies along with the frozen cauliflower rice because it’s easier and feels more like a pot pie mix to me. Sooo good! My question is can I make the dough, roll it out and freeze prior to baking!? I would love to freeze a few and pull out on a busy morning to defrost and then just plop it onto whatever pot pie leftovers I stir up on a busy night? I’m thinking weekly beef pot roast easily turning into pot pie with a little thickener in the soup and some frozen mixed veggies!
Taryn says
I have not tried that yet. Hypothetically, I think it would work. If you try please LMK!
Sydney Lee says
My fiancé loves pot pies. I can’t wait to try this! He wants a crust on the bottom and up the sides as well as on top. I know it will add carbs so we’ll have to do smaller servings. How would this work to add a bottom crust? Double the dough and do I prevail the bottom crust then add the rest and top crust or just bake it all together at one time? Thank you!
Taryn says
I haven't tried this as a bottom crust. My only concern is it could get soggy. I would definitely prebake it first.
Garfield Hiscock says
This is not Leto friendly. Corn, green beans and carrots are full of sugar and/or starches.
Taryn says
That is why it says (optional) next to those ingredients.
Lauren says
I’d love to make this, can I sub a nut free baking blend for the almond flour (i.e. Briana’s blend)?