Keto Turkey Pot Pie
Servings: 8 servings
Calories: 480kcal
Leftover roast turkey makes a delicious pot pie with a rich buttery low carb crust
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Ingredients
Pie Crust
- ½ cup butter cold and cut into chunks
- 2 cups almond flour
- 1 medium egg
- ½ cup Cheddar cheese grated/shredded
- ½ teaspoon salt
Pie Filling
- 2 cups roasted turkey cut into chunks
- 1 cup green beans chopped into pieces
- 1 orange pepper cut into small squares
- 1 shallot chopped
- 1 stick celery chopped
- 3 cloves garlic minced
- 1 tablespoon butter
- 2 cups chicken stock or turkey stock/gravy
- 1 cup cream heavy/whipping
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Make the pie crust
- Place all of the ingredients in a food processor and pulse until you have a dough.
- Remove the dough and place in the fridge to chill for 30 minutes.
Make the pie filling
- In a large saucepan heat the butter on a medium heat.
- Add the shallot and garlic and cook until soft.
- Add the celery, green beans and orange pepper. Cook for 5 minutes.
- Add the chopped turkey, stock and cream. Season with the thyme, salt and pepper. Simmer for 5 to 10 minutes.
Assemble
- Preheat the oven to 180C/350F degrees.
- Spoon the pie filling into a baking dish. We used a 8 inch circular dish.
- Roll out the pie crust in between two layers of parchment paper in a circular shape (or shape of your pie dish).
- Place the pie crust on top of the filling
- Bake for 30-40 minutes until the crust is golden and firm.
Notes
Makes 8 servings.
Store leftovers in an airtight container in the fridge.
Nutrition
Serving: 1serving | Calories: 480kcal | Carbohydrates: 12g | Protein: 17g | Fat: 43g | Fiber: 4g | Net Carbohydrates: 8g