Ingredients
- 7 tablespoons butter (4 tbsps for filling, 3 tbsps for topping) room temperature)
- ⅓ cup onion (chopped)
- ⅓ cup carrot (chopped)
- ½ cup broccoli stems (chopped)
- ¾ cup cauliflower (chopped)
- 1 cup zucchini (chopped)
- 1 can green beans (14½ oz) drained)
- 2 celeries stalk (chopped)
- ½ cup mushroom (sliced)
- 2 cups chicken broth
- 4 oz cream cheese (room temperature)
- ½ teaspoon dried thyme
- ¼ teaspoon poultry seasoning
- 1 teaspoon salt (½ tsp for filling, ½ tsp for topping)
- ¼ teaspoon ground black pepper
- 4 cups leftover shredded turkey
- 3 egg whites
- ¾ cup almond flour
- ¾ tablespoon coconut flour
- ½ cup shredded mozzarella cheese
- ¾ teaspoon baking powder
Nutrition Info Per Serving
Serving Size
¾ cup
Carbohydrates
7
g
Protein
14
g
Fat
23
g
Calories
291
Hunting for the yummiest turkey pot pie? Whip up this delicious recipe next time you have an urge for low carb turkey pot pie. Made with only a few ingredients, this low carb turkey pot pie is simple to craft and truly mouthwatering while also a good choice for a diabetes-friendly menu.
Instructions
- Preheat the oven to 375ºF.
- In a 12-inch ovenproof skillet over medium heat, melt 4 tbsp butter. Add the onions, carrots, broccoli stems, cauliflower, zucchini, green beans, celery, and mushrooms and sauté until the vegetables are tender, about 10 to 12 minutes. When the vegetables are just tender, add the chicken broth. Simmer for about 10 minutes or until the broth is reduced by half.
- Add the cream cheese and heavy cream and stir until the cream cheese is melted. Simmer until the sauce is thickened—about 5 to 7 minutes. Add the thyme, poultry seasoning, ½ tsp salt, and pepper; mix well. Add the turkey and mix into the vegetables and sauce. Set aside while you prepare the pot pie topping.
- Use a hand mixer to beat the egg whites until frothy but not stiff. Add the almond flour, coconut flour, mozzarella, baking powder, and ½ tsp salt, and mix well. Add remaining 3 tbsp butter and beat until well blended.
- Drop the pot pie topping dough in small scoops on top of the pot pie filling, covering the entire dish. Bake for 25 to 28 minutes, or until the topping is browned and not doughy underneath. Let cool for 15 to 20 minutes before serving.