Keto Turkey Pot Pie
About This Recipe
Indulge in a healthy comfort food at its best with our warm and delectable Keto Turkey Pot Pie. This recipe is a fabulous composition of delicious, hearty ingredients well balanced with vibrant vegetables, all wrapped in a buttery crust. Rooted in traditional cooking, this pot pie has been carefully deconstructed and reconstructed to fit right into a keto lifestyle. Savory strips of bacon, shredded turkey and aromatic thyme, combined with a splash of nutritious bone broth and unsweetened nut milk, create a scrumptious filling that ignites all your senses. This meal truly defines the art of combining simple ingredients to create rich, homestyle flavors.
Amidst the bustle of modern life, our Keto Turkey Pot Pie sticks out as a divine promise of homemade goodness that can be easily prepared using our handy 'keto mobile app'. The velvety filling is enveloped by a crispy crust made from nutritious almond meal and unsweetened shredded coconut. Every bite delivers a delightful crunch from the crust, followed by the satisfying heartiness of the filling. This blend of texture and flavor underscores this dish's versatility - perfect for a weeknight family dinner or a special occasion.
The beauty of Keto Turkey Pot Pie lies not just in its savory palate, but in the health credentials that accompany it. Each ingredient has been deliberately chosen, keeping in line with the principles of the ketogenic diet. Rich in proteins and fats, and low in carbohydrates, this dish beautifully embodies the essence of a real keto feast, without compromising on taste. This recipe is a testament to how a little creativity in the kitchen can result in dishes that are both nutrient-dense and incredibly appetizing.
Ingredients
Filling
Rue
Crust
Directions
Heat a large skillet or pot on the stove. This doesn’t have to be where you will bake the pie.
Dice the onion, carrots, broccoli and garlic into small pieces.
Measure out seasonings, broth and milk.
Cut bacon and heat in a large pot on high until par cooked.
Add in the onions and carrots, sauté for five minutes then add in the garlic and broccoli.
Sauté, stirring for another five minutes. Add in the turkey and seasoning.
Stir, and cook until the vegetables begin to brown.
Add in the milk and 12 oz broth broth, lower the heat to medium, cover and let it simmer.
In a separate small pot or skillet, heat your tbsp of ghee, whisk in the arrow root starch and then the broth to make a rue (a thick base for your sauce), quickly add that in to your simmering turkey and vegetable pot. Whisk it in until it’s fully incorporated. The sauce will quickly thicken.
Cover and let it simmer for 5-10 minutes.
Transfer turkey mix to your baking skillet or pie dish.
In the meantime pre-heat oven to 400°.
Combine all the crust ingredients in a bowl and mix with your fingers until a dough forms. Roll the dough into a large ball. Using a rolling pin, flatten between parchment paper to the diameter of the pot or skillet where you will make the pie
Laying the the crust between parchment paper on the counter, lift one side of the parchment paper off carefully then put it back down. Flip over and do the same thing. This ensures your crust won’t stick to the paper when you flip it on the pie.
Now, remove one sheet of the paper from the flattened crust, flip it over onto the pie.
Carefully remove the second sheet. It will probably crack, that’s ok, use your fingers to repair the cracks as best you can!
This is not your average crust dough, it will be very soft as it’s held together by ghee, but it will bake up beautifully!
Bake at 400° for 20 minutes or until crusts is golden brown.
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