Keto Turkey Pot Pie

4.34 from 6 votes

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 371kcal

Place celery, carrots and broth in a large pot and bring to a boil. Cover and simmer until tender, about 10 minutes.
Place oil and onion into a large skillet and cook over medium heat until onion is tender, 4-5 minutes.
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.
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.
Once thickened, turn off heat and add in turkey and seasonings, taste and adjust salt and pepper if needed.
Pour into a 9 by 13 baking dish. Preheat oven to 375 degrees while you make the biscuits.

In a large bowl whisk flour and dry seasonings together.
Stir in the melted butter until combined, work out clumps.
Stir in eggs, fresh herbs and cheese. Make large 6 free form mounds and drop on top of pot pie.
Bake 20-25 minutes or until biscuits are golden brown.

Net Carbs: 7g

This recipe was first published in November 2018 and updated with video in November 2020.