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.

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

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

A creamy, low-carb turkey pot pie with a buttery almond flour crust and hearty filling. Perfect for leftover turkey and cozy keto dinners.

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Preheat the oven to 400 degrees F.
Heat the olive oil in a skillet over medium-high heat.
Add the turkey, season with salt and pepper, and cook until fully done. Remove and set aside.
Melt the butter in a saucepan over medium heat. Add celery, onions, and carrots. Cook until tender.
Add garlic and Italian seasoning. Cook 30 seconds more.
Whisk in the heavy cream and chicken broth. Allow the mixture to thicken.
Add the turkey back into the saucepan and toss to coat.
Pour the filling into a greased 9×9 baking dish.
Mix the crust ingredients into a dough. Chill briefly in the freezer.
Spread the dough over the filling.
Bake for 20 minutes or until golden.
Let rest slightly before serving.

Calories: 375 per serving. Net Carbs: 4 net carbs. Store leftovers in the fridge up to one week or freeze up to three months.