Sick of turkey yet? I am. But since you’ll likely have some hanging around for awhile, I’ll be posting some low carb turkey leftover recipes in the next couple of days. I figured I’d start with a pot pie, because I’ve never met anyone who doesn’t like it. Honestly, what’s not to love about tender meat and veggies bathed in a creamy, flavorful gravy – topped off with a flaky, savory crust? Perfection.
Even when I was a kid I loved pot pie – my favorite was the little store bought ones that you could get for under $1 each. My mom rarely bought them because she made most of our food from scratch, but when she did we all loved it!
The worst part was waiting for them to bake, which seemed to take FOREVER. Then we’d inevitably burn our mouths off trying to eat it before it had cooled enough. Which was probably a good thing because then we couldn’t tell that they pretty much had zero flavor and only 2 suspiciously square chunks of gelatinous “meat” in them anyway. I bought one for nostalgia’s sake a few years ago and it was AWFUL. So much worse than I remembered.
This low carb pot pie recipe can be made with either chicken or turkey, and I promise you that it will not resemble the frozen kind AT. ALL.
This recipe has tons of flavor from the herbs and sharp cheddar, and only a few extra carbs from the sweet potato and kale, which I used to replace the carrots, potatoes, and sometimes peas found in the classic version. To reduce the carbs even further you could replace the sweet potato with cauliflower and the kale with swiss chard or spinach if desired.
This pie crust is pretty easy to work with and has a lovely flavor from the cheddar cheese. I only used a top crust on this pot pie recipe because a) it’s almost impossible to attain a crisp bottom crust in a pot pie, and b) it cut down on the carbs and calories. I doubt you’ll miss the bottom crust at all, but if you want to use it (and this recipe makes enough dough for a 2 crust pie) I’d recommend pre-baking the bottom crust for a few minutes to firm it up a bit before you add the filling. Then be sure to bake the pie an extra 10 – 15 minutes to make sure the bottom crust is done before serving.
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- 2 cups chicken or turkey stock (or broth)
- 1 cup shredded cooked chicken or turkey
- 1/2 cup peeled chopped sweet potato or butternut squash
- 1/2 cup chopped kale
- 1 tsp fresh thyme, chopped
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 tsp xanthan gum (or other thickener)
- 2 cups almond flour
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 1/4 cup butter
- 1/4 cup finely shredded sharp cheddar cheese
- 1 egg
- In a medium sized pot, simmer the stock, chicken and sweet potato for about 10 minutes, or until the potatoes are starting to soften. Add the kale, thyme, garlic powder, paprika, and shredded cheddar and stir until the cheese has melted into the broth. Remove 1/2 cup of broth to a small bowl and whisk in the xanthan gum. Add it back to the pan and stir until combined with the rest of the broth. Remove from the heat and cool slightly.
- Combine the dry ingredients together and mix thoroughly. In a medium bowl, mash the butter and cheese together with a fork until fully combined. Add the dry ingredients to the bowl and use a fork or pastry cutter to mash it together until fully incorporated into little pea sized lumps. Add the egg and stir until a dough forms. Divide the crust into 2 balls of equal shape. Freeze one for later use and chill one for ten minutes before rolling out for your pie.
- Spoon your filling into an 8 inch pie plate or casserole dish. Place your dough ball on a sheet of parchment (or wax) paper and cover with another sheet. Roll out with a rolling pin to a size and shape that will cover the dish you are using. Peel off the top layer of the parchment. Then flip the pie crust upside down over the dish of filling and gently peel off the parchment. Roll and crimp or press the edges down around the edge of your dish as desired. Be sure to slash the top a few times with a sharp knife to let steam out while baking. If you have extra dough, you can also decorate the top with leaves or other shapes as shown. Bake the pie on the bottom rack of the oven at 375 degrees (F) for 20 – 25 minutes or until golden brown and heated through. If you are using a double crust, or started with cold filling, bake it for 30 – 35 minutes at 350 degrees (F) or until golden brown and bubbling.
- Note: The almond flour in the dough can go from golden to scorched rather quickly so keep an eye on it during those last few minutes to make sure it doesn’t go to far on the edges.