Low-Carb Turkey Pot Pie

This recipe is from Patrick Maese at patrickmaese.com, where you’ll find lots of delicious low-carb recipe ideas. Here is the full Low-Carb Turkey Pot Pie recipe with additional notes.

Servings: 6-8

Ingredients:

For the Fathead Dough:

• 6 oz shredded mozzarella
• 3 oz almond flour
• 2 tablespoons cream cheese
• 1 egg
• 1 teaspoon baking powder
• pinch salt

For the Filling:

• 1/2 yellow onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, chopped
• 1 tablespoon thyme, chopped
• 1 cup frozen peas & carrots (okay to use peas only if preferred)
• 10 oz cooked turkey or chicken, shredded
• 8 oz chicken stock
• 1 cup heavy cream
• 1/4 teaspoon konjac flour (optional)

Instructions:

For the Fathead Dough:

1. In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave for one minute.
2. Stir in almond flour and salt then microwave an additional 30 seconds.
3. Add beaten egg and mix until a dough-like texture. You can microwave an additional 15-30 if the dough is too firm.
4. Place the dough between two pieces of parchment paper and, with a rolling pin, roll it out into a rectangular shape.
5. Grease an oven-safe pie dish. Line the bottom and sides of dish with half the dough. Cook in oven at 425F for 10-12 minutes. Remove and let cool.

For the Filling:

1. In a pan over medium heat, sauté onions, celery, and a pinch of salt and pepper until translucent. Add garlic and thyme then cook an additional 2-3 minutes. Add frozen peas till warmed through. Place vegetable mixture in a bowl and set aside.
2. To the pan, add chicken stock, then reduce by half. Add heavy cream and cook 2-3 minutes. If using konjac flour, sprinkle over the top to thicken the mixture. Return all ingredients back to the pan and mix through. Further season to taste if necessary.
3. Fill pie dish with turkey filling. Place remainder of fathead dough over the top, pinching the ends.
4. Bake at 425°F for 12-15 minutes, until golden brown.

Approximate Nutritional Information for 1 Serving (based on 6 total servings):

Calories: 248, Fat: 14g, Carbs: 9.5g, Fiber: 3g, Sugar: 3.5g, Protein: 2og