This delicious turkey pot pie recipe is keto friendly, low carb and WW friendly. This tasty healthy turkey pot pie is a great way to use leftover turkey too!
The best part about making this delicious turkey pot pie recipe…apart from eating it…is the fact that it’s so easy. We’re making a homemade crust and filling but anyone can make this healthy turkey pot pie recipe work!
If you are looking for a great way to use leftover turkey you can make this recipe and then also check out 15 Leftover Turkey Recipes Ideas!
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Is this a keto friendly recipe?
This turkey pot pie is definitely keto friendly. We’re making this recipe specifically using low carb ingredients so that everyone and anyone can enjoy this health turkey pot pie recipe.
You can find the nutritional estimates in the calculator in the printable recipe card at the bottom of the post but I recommend calculating yourself based on exactly what you use because different brands of ingredients will have different carb counts!
Can I have this recipe on Weight Watchers?
Weight Watchers newest program, Personal Points, caters a plan to each individual. Their plan is still relatively the same in that you can eat anything you like you just need to track it and stay without your points ranges for the day / week.
Now that the plan is different for each and every individual there’s not really a way for us to provide the points for you. We recommend that you use the recipe creator on the app or the website to create the recipe based on the ingredients / brands you use and then you’ll know for sure how to track this recipe for your Personal Points plan!
This recipe is great for people who are on most of the plans because we’re using low carb items and the new plan seems to steer toward macros, and keto recipes!
What is in this WW friendly pot pie recipe?
This recipe uses pretty simple ingredients to make a homemade crust and filling that is low carb and healthy. You will need almond flour, eggs, baking powder, cheddar cheese, and butter for the crust. For the filling we will use turkey breast, olive oil, butter, onion, carrots, celery, Italian seasoning, garlic, heavy whipping cream, and chicken broth!
While that might seem like a long list of ingredients you’ll notice that a lot of those items you probably already have on hand. After Thanksgiving when you have more leftover turkey than you know what to do with this recipe is great for turning those leftovers into something new and tasty!
As always, find the full amounts, step by step ingredients, and estimated nutritional info in the printable recipe card at the bottom of the post!
How to make an easy homemade pot pie:
Preheat the oven to 400 degrees. Cut all the vegetables into cubes
Heat the oil in a skillet over medium-high heat.
Add the turkey breast pieces and salt and pepper to taste. Saute the meat until it is cooked completely through. Remove and set aside.
Place the butter in a saucepan over medium heat, and add the celery, onions and carrots to it once the butter has melted.
Cook the vegetables over medium heat until the celery and onions begin to become tender.
Add the minced garlic and Italian seasoning to the pan, and saute for 30 seconds longer.
Whisk the heavy whipping cream and chicken broth into the saucepan, and continue to cook until the mixture has thickened.
Place the turkey into the saucepan with the vegetables, and toss to mix well.
Pour the mixture into a greased 9×9 baking dish.
While the vegetables are cooking, mix together the ingredients for the crust until well combined into a dough.
Place the dough in the freezer to chill a bit until the vegetables are done cooking.
Spread the dough out over the top of the filling. Bake for 20 minutes and top with freshly chopped parsley before serving if desired.
How many servings does this recipe make?
This recipe will make about 6 servings. You can make them larger or smaller based on your own judgement / needs but I usually calculate this recipe at 6 servings.
If you want to double the recipe use a larger casserole baking dish to make this recipe so that it works out a little easier and you don’t have to find two pans the same size to cook them both at the same time.
I like to make a larger batch so we have some leftover to enjoy throughout the week. They get gobbled up pretty quickly in our house!
Looking for more delicious turkey recipes to try?
If you are looking for more turkey based recipes to try or you need more ways to use up leftover turkey after the holidays we’ve got you covered. Try out all of these amazing recipes and be sure to let us know which ones you loved best!
- Ground Turkey Sweet Potato Skillet
- Turkey Burritos
- Turkey Enchiladas
- Turkey Minestrone | Slow Cooker Recipe
- Turkey Broccoli Alfredo Quesadillas
- 15 Leftover Turkey Recipes Ideas
Printable Turkey Pot Pie Recipe:
Turkey Pot Pie Recipe
This easy low carb turkey pot pie recipe is great for the whole faimly! Excellent for using up leftover Thanksgiving turkey too!
- Keto Crust
- 1 cup Almond flour
- 1 Egg
- 1 tsp Baking powder
- 1/3 cup Cheddar cheese shredded
- 3 tbsp Butter unsalted, softened
- Low-Carb Pot Pie Filling
- 1 lb Turkey breast boneless, skinless, cut into bite-sized pieces
- 1 tbsp Olive oil
- 2 tbsp Butter unsalted, melted
- 1/2 Onion medium, chopped
- 1/3 cup Carrots chopped
- 1/3 cup Celery chopped
- 1 tsp Italian seasoning
- 2 tsp Garlic minced
- 1/2 cup Heavy whipping cream
- 1/4 cup Chicken broth
- Preheat the oven to 400 degrees. Cut all the vegetables into cubes
- Heat the oil in a skillet over medium-high heat.
- Add the turkey breast pieces and salt and pepper to taste. Saute the meat until it is cooked completely through. Remove and set aside.
- Place the butter in a saucepan over medium heat, and add the celery, onions and carrots to it once the butter has melted.
- Cook the vegetables over medium heat until the celery and onions begin to become tender.
- Add the minced garlic and Italian seasoning to the pan, and saute for 30 seconds longer.
- Whisk the heavy whipping cream and chicken broth into the saucepan, and continue to cook until the mixture has thickened.
- Place the turkey into the saucepan with the vegetables, and toss to mix well.
- Pour the mixture into a greased 9x9 baking dish.
- While the vegetables are cooking, mix together the ingredients for the crust until well combined into a dough.
- Place the dough in the freezer to chill a bit until the vegetables are done cooking.
- Spread the dough out over the top of the filling. Bake for 20 minutes and top with freshly chopped parsley before serving if desired.
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Amount Per Serving Calories 542Total Fat 39gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 21gCholesterol 153mgSodium 465mgCarbohydrates 17gFiber 3gSugar 4gProtein 33g
As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.