Keto Turkey Pot Pie

Hey, I’m Chloe! If you’re anything like me after the holidays, your fridge looks like it’s holding its own turkey reunion. And while turkey sandwiches are fine for a day or two, eventually you want something warm, cozy, and totally different. That’s exactly where this Keto Turkey Pot Pie steps in — creamy, hearty, cheesy, and so satisfying, all while staying low-carb.

A collage showcasing two close-up views of a keto turkey pot pie featuring a golden-brown, cheesy biscuit crust topped with fresh parsley and a creamy turkey and vegetable filling underneath.

Why You’ll Love This Keto Turkey Pot Pie

This pot pie is one of those meals that feels like it belongs on your weekly rotation, not just your post-holiday cleanup. It’s rich without being heavy, has that classic pot pie vibe, and fits perfectly into a keto or low-carb lifestyle. Holiday leftovers never tasted this fun.

Ingredients You’ll Need for This Keto Turkey Pot Pie

For the Keto Crust

Almond flour
Egg
Baking powder
Shredded cheddar cheese
Butter
Salt

For the Filling

Turkey breast
Olive oil
Butter
Onion
Carrots
Celery
Italian seasoning
Garlic
Heavy whipping cream
Chicken broth
Salt and pepper

For precise amounts, check the recipe card at the end of the post.

A top-down view of bowls containing turkey, shredded cheese, cream, broth, egg, and fresh vegetables needed for a keto turkey pot pie.

How to Make This Keto Turkey Pot Pie

Sauté the Turkey

Heat oil and cook your turkey pieces until they’re golden and cooked through. Set aside.

A green bowl filled with perfectly seasoned, cooked turkey breast cubes ready to be mixed into a keto pot pie filling.

Cook the Veggies

Butter plus onion, celery, carrots — this trio brings out the classic pot pie flavor. Once they soften, add garlic and Italian seasoning.

A stainless steel skillet filled with sliced carrots, celery, and onions being sautéed in oil for a keto turkey pot pie base.

Create the Creamy Sauce

Whisk in the heavy cream and chicken broth. Let it thicken into a smooth, rich sauce.

A whisk stirring a creamy, white sauce with carrots and celery in a pan to create the savory filling for a keto turkey pot pie.

Bring It All Together

Add the turkey back into the pan and stir to coat everything evenly.

Cubed pieces of cooked turkey being folded into a creamy vegetable sauce in a skillet for a hearty keto turkey pot pie.

Prep the Crust

Mix the almond flour, egg, cheddar, baking powder, butter, and salt into a dough. Chill it briefly so it’s easier to work with.

A bowl of almond flour, shredded cheddar cheese, and a fresh egg yolk being mixed together to form the crust for a keto turkey pot pie.

Layer and Bake

Pour your filling into a greased baking dish. Spread the dough on top — rustic is totally fine here. Bake until the crust is golden and the filling is bubbling underneath.

A prepared mixture of turkey, carrots, and celery in a thick cream sauce spread evenly in a white baking dish for a keto turkey pot pie.

Raw almond flour-based biscuit dough flattened over a creamy turkey and vegetable mixture in a white casserole dish.

A golden-brown keto turkey pot pie straight from the oven, topped with melted cheese and a sprinkle of fresh green parsley.

Cool and Serve

Just like traditional pot pie, this one needs a few minutes to settle. Once it does, get ready for a cozy spoonful of keto comfort.

A close-up shot of a plate featuring a portion of keto turkey pot pie with a fluffy, cheesy biscuit top and creamy turkey filling.

Tips for the Best Keto Turkey Pot Pie

Make Your Crust Ahead

You can bake the crust ahead of time and freeze it for up to three months. A big win for future-you.

Adjust for Veggies

If you add or swap vegetables, check their carb counts. Mushrooms, green beans, or spinach work great and keep things low-carb.

Don’t Skip the Chill

The crust spreads best when it’s slightly chilled. It firms up just enough to give you that flaky texture.

Use the Right Dish

A 9×9 baking dish creates the perfect ratio of crust to filling. Anything larger will make the crust thinner.

Serving Suggestions

Keep things extra cozy by pairing your pot pie with keto-friendly sides like garlic butter green beans or mashed cauliflower. If you want something brighter, a crisp salad works perfectly.

Wrapping Up

This Keto Turkey Pot Pie is one of those dinners that reminds you why comfort food never goes out of style. It’s rich, cheesy, hearty, and so simple to make — the kind of dish that brings everyone to the table with a smile. And if the holidays left you with too much turkey, well, this is the perfect fix.

A close-up of a freshly baked keto turkey pot pie in a white bowl, showing a golden-brown, bubbly biscuit crust topped with chopped parsley and a creamy vegetable filling peeking out from the side.

I hope you love this cozy twist on a classic. If you make it, I’d truly love to hear how it turned out — your kitchen wins always inspire me.

FAQ

Can I freeze this keto pot pie?

Yes. Let it cool completely, then freeze in an airtight container for up to three months.

Can I use chicken instead of turkey?

Absolutely. Turkey, chicken, or even leftover rotisserie all work beautifully.

Is almond flour the only option?

For this crust, yes. Coconut flour absorbs too much moisture and won’t give the same flaky texture.

Can I make the filling ahead of time?

Definitely. Store it in the fridge for up to a week and assemble when ready.