Crustless Low Carb Keto Turkey Pot Pie with Biscuits
This Keto Turkey Pot Pie is the perfect family recipe for leftover turkey or even leftover chicken! It’s the ultimate comfort food made gluten free, low carb, and nut free, making it an easy turkey pot pie to serve to guests with allergies! Just 7 net carbs per serving!
Easy Keto Turkey Pot Pie Recipe
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 this homemade turkey pot pie with this easy keto low carb drop biscuit topping!
This delicious pot pie recipe makes life a whole lot easier with minimal effort to feed a family and perfect way to use up leftovers from your Thanksgiving or Christmas turkey!
Of course if you would prefer a keto pie crust, use my delicious keto flaky crust, double it though, it you want a bottom and top crust for this recipe.
Carbs in Classic Pot Pie
A normal chicken pot pie or turkey pot pie is often made with all purpose flour which is high in carbs and not gluten free.
According to the app I use called Cronometer, a classic dish serving of 8 ounces of pot pie has a single crust and 28.4 grams of carbs which is very high for anyone following a keto diet.
Next time you feel like making a pot pie, try our healthy pot pie recipe with 11 total grams of carbs for an 8 ounce serving and includes the biscuit too!
How to Make Keto Turkey Pot Pie or Keto Chicken Pot Pie Recipe
To see exact measurements, print recipe and view nutritional information, please scroll to the bottom of this blog post to view the printable recipe card.
I adapted this recipe from one I made years ago that was gluten free, but not low carb.
The creamy 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.
I’d serve this pot pie with a side of my delicious creamy green beans!
Turkey Pot Pie Filling
celery
carrots
onion
heavy whipping cream or use coconut milk for dairy free
xanthan gum to thicken or use glucomannan
turkey cooked, diced or replace with cooked chicken or rotisserie chicken
Italian seasonings
pepper
Keto Drop Biscuits
butter or use coconut oil for dairy free
eggs
fresh basil
fresh parsley
cheddar cheese or use dairy free cheese
Directions for Filling of Keto Pot Pie Recipe
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 Italian seasoning, taste and adjust salt and pepper if needed.
Pour into a 9 by 13 baking casserole dish. Preheat oven to 375 degrees while you make the biscuits.
Keto Drop 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 the filling of the pot pie.
Bake 20-25 minutes or until biscuits are golden brown.
Can I make this with a bottom crust?
Yes you can make this with a keto pie crust, just use a 9 or 10 inch pie plate or cast-iron skillet and pre-bake the pie crust before adding filling.
How to Store
Cover the leftover turkey pot pie with aluminum foil or plastic wrap and place in the fridge for up to 3 days.
How to Reheat
For best results, reheat the pot pie covered, in a preheated 350 degree oven for 30 minutes.
You can also microwave individual pieces in a microwave-safe bowl for a minute but it’s better using the oven.
How to Freeze
Bake, cool and cover with plastic wrap then aluminum foil or an airtight container and freeze for up to two months.
Anyway, regardless if you’re low carb or not, this recipe is delicious and a great way to use up leftover 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!
Honestly I think it’s even better the next day!
It’s simple, it’s nutritious, it’s comforting and it uses leftovers! 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 leftover chicken breasts and it’s just as good!
Chicken & Turkey Leftovers Keto Recipes:
Low-Carb Turkey Pot Pie (Gluten Free, Keto)
Keto Turkey Pot Pie
Ingredients
Turkey Pot Pie Filling
- 1 cup celery diced
- 1/2 cup carrots diced
- 3 cups chicken broth or chicken stock
- 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
- 1/4 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
- 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 diced turkey mixture 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.
Keto Drop 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.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
This recipe looks amazing! I love how it’s a perfect way to use leftover turkey and still stay low-carb. The biscuit topping idea is so smart and sounds delicious. I can’t wait to try it!
delicious as are all your recipes!
Made this. Smelled and tasted great! It was a little dry. I expected a gravy. Would it help to add more broth and cream? Hubby wants me to make it again not so dry. He’s usually scared when I try new recipes. Ha! We want to perfect this keeper.
Hello – Made this last night. Smelled and tasted great! Was a bit dry. I expected more of a gravy. Should I increase broth and cream? So good that hubby wants to try again to perfect it. Not like him with an ew recipe. Ha! They scare him.
You could increase the ingredients for the gravy. Glad he liked it!
What wonderful food!
Huh! 1/24 teaspoon pepper? Is it even worth trying to figure out how much that is using standard measuring spoons that range from 1 tablespoon down to 1/4 teaspoon. Why not just say “to taste”?
Simple type, just 1/4 teaspoon or to taste, thanks for showing me there was a typo.
This looks yummy – will save for Christmas leftovers, been looking for a recipe for ‘dumplings’ for ages. Thanks so much.
i just made this but used french beans, fresh peas, and celery for the veg. added more broth at the end as it turned out too thick. it was so delicious. thank you
I made this for dinner tonight. I followed it exactly except I used chicken instead of turkey, only because that’s what I had. It is one of the best low carb dishes I have ever made, and I’ve made a lot. It literally tastes like pot pie and you can’t even taste any coconut at all. I still can’t believe how great this tastes. Will be making it regularly for sure.
If I were to make this with almond flour, would it be the same amount as the coconut flour?
No you need alot more almond flour to equal coconut. I usually suggest 1 cup almond if replacing 1/4 cup coconut.
Could this be made ahead in the morning and put in the fridge to be baked at suppertime?
Yes I think that would be fine.
What could I substitute for the heavy cream of I need to go dairy free as well.
I’d swap the heavy cream with canned coconut milk.
This recipe looks great. I love pot pies. I’m wondering though instead of drop biscuits can the recipe but used just as well for baked biscuits?
sure
I just made this and it’s cooking. You say it’s 6 servings but when I got done making the biscuits it said drop 8 mounds instead. My casserole dish would not hold 8 anyways. Was this just a misprint?
I can smell it cooking. I have been waiting all day!
I will let you know how it turns out!
Yes that was a misprint, thanks for noticing! I have just 6 mounds of biscuits in my pics.
Can I omit the cheese in the biscuits? I am dairy free as well.
yes you can
I’m wondering if it would be okay to skip the Xanthum gum since it’s only 1 tsp. Could I sub in corn starch? I just hate to buy ingredients I”ll onlyuse for one recipe. Thank you!
You could swap it with corn starch.
This looks fabulous! I have been looking for a good recipe for low carb pot pie. One question: do you taste the coconut flour in the biscuits? I have never liked the taste of that flour in baking. Thank you for sharing your yummy recipes!
My youngest son hates coconut and doesn’t complain eating these are noticing a coconut flavor.