• October 22, 2021

  Serves: 4         Time: 1 hour-1 hour, 5 minutes (40 minutes prep time, 20-25 minutes cook time)

Nutritional Info (1 personal pot pie):   Total calories: 761    Protein: 39   Carbs: 18   Fat: 62  Fiber: 1

Personal Turkey Pot Pies keto recipe

 This recipe is a great

use for leftover turkey around the holidays. The filling also includes lots of

veggies like carrots, celery, and peas, as well as a savory gravy of half-andhalf,

chicken stock, butter, and Dijon. You’ll even be making your own crust

for the pie, so it’s keto-friendly. To make the individual pies, 16-ounce

ramekins are perfect.

Ingredients:

Crust

2 cups almond flour

1 egg

¼ cup shredded cheddar cheese

¼ cup butter

¼ teaspoon xanthan gum

¼ teaspoon salt

¼ teaspoon black pepper

Filling

12-ounces cooked shredded turkey or turkey leftovers

¾ cup half-and-half

½ cup chicken stock

½ cup frozen peas

½ cup diced onion

½ cup sliced carrots

½ cup diced celery

3 tablespoons butter

2 tablespoons Dijon mustard

3 minced garlic cloves

Salt and pepper to taste

Directions:

1. Begin by making the dough. Mix dry ingredients.

2. In a separate bowl, mash butter and cheese together.

3. Add dry ingredients and cut everything together until you get lumps of dough.

4. Stir in egg to get a uniform dough.

5. Divide dough into 4 equal sizes. If you have leftover, you can freeze it.

6. Put the 4 dough balls in the fridge for 10 minutes.

7. For filling, begin by heating butter in a big skillet.

8. When melted and hot, add garlic, carrots, celery, and onion.

9. Sprinkle on some salt and pepper.

10. Cook until veggies are soft.

11. Add shredded turkey and heat through.

12. Carefully pour in chicken stock, cream, and mustard into pan.

13. Bring to a boil (on medium-high) and then reduce heat to simmer for 5-7 minutes.

14. Lastly, add peas to heat them through.

15. Now your filling is done, and it’s time to make the pies. Begin by

preheating your oven to 375-degrees and spooning filling into the

baking dishes/ramekins you’re using.

16. Take out dough and put on a piece of parchment paper.

17. Cover with another sheet and roll out with a rolling pin until you

get the shape of the baking dishes/ramekins you’ll be using.

18. Peel off the parchment paper from dough and press edges around

your filled baking dish.

19. Cut a few lines in the top for steaming.

20. Bake pot pies in the oven for 20-25 minutes, until crust is goldenbrown.

21. Serve and enjoy!

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