This Keto Turkey Pot Pie is the perfect family recipe for left over turkey or even chicken! It’s gluten free, low carb, and nut free, making it an easy turkey pot pie to serve to guests with allergies! 

Easy Turkey Pot Pie

This turkey pot pie recipe is one of the easiest ones you’ll find! No need to make a pie crust and a top layer. Just top with these easy low carb drop biscuits which makes life a whole lot easier to feed a family with leftovers from turkey Thanksgiving.

I adapted this recipe from one I made years ago that was gluten free but not low carb. The filling was easily adapted without potatoes and the biscuits were delicious but not low carb. Feel free if you’re not low carb to check out my first Turkey or Chicken Pot Pie recipe.

Anyway, regardless if you’re low carb or not, this recipe is delicious and helps use up left over turkey or chicken. Adding in a few simple ingredients and pantry items you most likely have in your kitchen, nothing fancy here folks, and you’ve got a winning recipe the whole family will devour!

It’s simple, it’s nutritious, it’s comforting and it uses left overs! How could you not love a recipe like that? Unless of course you’re not eating turkey on Thanksgiving? Well, then try it with ham? Ham pot pie? Maybe? Maybe not. I’m not quite sold on that, but I have made with with left over chicken breast and it’s just as good!

Enjoy and Happy Thanksgiving!

Low Carb Turkey Pot Pie (GlutenFree, Nut Free)

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Keto Turkey Pot Pie

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Calories 371 kcal

Ingredients

Turkey Pot Pie Filling

• 1 cup celery diced
• 1/2 cup carrots diced
• 3 cups chicken broth
• 2 tbsp extra virgin olive oil
• 1 cup onion diced
• 2 tbsp coconut flour
• 1/3 cup heavy cream
• 1 tsp xanthan gum
• 3 cups turkey cooked, diced
• 1 tsp Italian seasonings
• 1/4 tsp salt
• 1/24 tsp pepper

Keto Drop Biscuits

• 1/3 cup coconut flour
• 1/4 tsp salt
• 1 tbsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup butter melted
• 4 eggs beaten
• 1 tbsp fresh basil chopped
• 1 tsp fresh parsley chopped
• 1/2 cup cheddar cheese shredded

Instructions

Turkey Pot Pie Filling

1. Place celery, carrots and broth in a large pot and bring to a boil. Cover and simmer until tender, about 10 minutes.

2. Place oil and onion into a large skillet and cook over medium heat until onion is tender, 4-5 minutes.

3. Sprinkle coconut flour over the onion then add in the heavy cream. Stir together until mixed. Add in the broth, carrots and celery into the skillet. 

4. Sprinkle xanthan gum over the vegetables and broth in the skillet. Bring to a boil, reduce to medium low and continue to stir until mixture starts to thicken, about 10 minutes. 

5. Once thickened, turn off heat and add in turkey and seasonings, taste and adjust salt and pepper if needed. 

6. Pour into a 9 by 13 baking dish. Preheat oven to 375 degrees while you make the biscuits.

Keto Drop Biscuits

1. In a large bowl whisk flour and dry seasonings together.

2. Stir in the melted butter until combined, work out clumps.

3. Stir in eggs, fresh herbs and cheese. Make large 8 free form mounds and drop on top of pot pie. 

4. Bake 20-25 minutes or until biscuits are golden brown.

Recipe Notes

Net Carbs: 7g

Nutrition Facts

Keto Turkey Pot Pie

Amount Per Serving (1 cup pot pie filling and 1 biscuit)

Calories 371 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 12g 60%

Cholesterol 175mg 58%

Sodium 904mg 38%

Potassium 573mg 16%

Total Carbohydrates 11g 4%

Dietary Fiber 4g 16%

Sugars 2g

Protein 19g 38%

Vitamin A 48%

Vitamin C 13.8%

Calcium 20.7%

Iron 9.1%

* Percent Daily Values are based on a 2000 calorie diet.

Blessings, Brenda