Ultra-Low Carb Turkey Leftovers Pot Pie

Turkey Pot Pie

The gluttony of Thanksgiving and the blessings of Carb Nite

If you’re like us, then you’re probably planning your Carb Nite or a Carb Back-Loading night to fall on Thanksgiving. We don’t blame you…it just makes sense. So for that reason we decided not to share an ultra-low carb Turkey Day recipe with you. Thanksgiving is the day to be with those you love and appreciate, sharing and eating foods you love and appreciate! For me, it’s my Aunt’s stuffing (yes, it’s gluten-filled carby goodness). For some it might be the pumpkin, sweet potato, or even apple pie that fills that T-day tummy. Whatever you choose to indulge in, it’s nice being able to gobble up all the food and know that it’s only going to help you achieve your health and fitness goals. Ah, the blessings of Carb Nite 🙂

Ultra-Low Carb Turkey Pot Pie with Cheesy Biscuits

 Grab all the leftovers!

There’s one problem that most people celebrating Thanksgiving come across – what to do with all the leftovers.  That’s why we’re sharing a tasty twist on Turkey Pot Pie! It’s the perfect way to use up all (or at least a lot of) your leftover turkey and it calls for one of our fan-favorites – Cheesy Jalapeno Biscuits!   It’s pretty easy to throw together and honestly, you could add whichever green veggies you have laying around (maybe even some of that green bean casserole, minus the fried onions!). We opted for celery and green beans because that’s what we had in the fridge at the time. It turned out better than I expected and reminded me of the store-bought pot pies that my Dad used to get us when he didn’t feel like cooking. Brought me right back to my childhood 🙂

Three different versions including dairy-free…

We tried three different versions, so we’re sure you’ll find one that suits you best.

  • Version 1: Chicken stock only
  • Version 2: Heavy cream + chicken stock
  • Version 3: Full-fat coconut milk + chicken stock (* use this version minus the green beans to make this pot pie Paleo-friendly)

It was honestly hard to decide which version we liked best so we won’t try to push you one direction or another. You can find the macros for all three below. Just be sure to tell us which version you tried and how it turned out!

 

Ultra-Low Carb Turkey Pot Pie FIlling

Room for bacon? Heck ya!

P.S. We also tried a version with bacon bits and it was, well…AH-MAY-ZING! I mean, everything is better with bacon right? I didn’t include the macros for the addition of bacon, so if you choose to add it in you’ll have to do the math yourself 🙂





Turkey Pot Pie
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* We left out the cheese and jalapenos for this version of the biscuits, but feel free to add them in if your heart so desires 🙂 The macro nutrient data below is for the recipe sans cheese. Makes 1 pie - serves 4 or 4 small personal ramekins.

Servings

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Ultra-Low Carb Turkey Leftovers Pot Pie

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Ingredients

  • Biscuit Topping
  • 1/4 cup Coconut Oil (or butter) melted
  • 4 whole Eggs
  • 1/3 cup Coconut Flour
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Baking Powder
  • Filling
  • 2 tablespoons Butter or Ghee
  • 1/2 cup Yellow Onion finely chopped
  • 1 1/2 cup Celery finely chopped
  • 1 cup Green Beans finely chopped
  • 1 tablespoon Fresh Parsley minced
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/4 teaspoon Celery Seeds
  • 1 pound Leftover Turkey roughly chopped into bite-sized pieces
  • 1 cup Water or Chicken Stock
  • 1/4 teaspoon Xanthan Gum * optional as thickening agent
  • 1/2 cup Heavy Cream or Full Fat Coconut Milk (*Ingredient optional - If you choose to add either of these ingredients, simply cut the amount of chicken stock down to 1/4 cup. If you want more gravy, without any extra carbs, you can double up the amount of chicken stock and it shouldn't change the viscosity of the final product at all. )

Instructions

Biscuit Topping
  1. Preheat oven to 400 degrees.
  2. In a medium bowl combine melted coconut oil or butter with eggs; whisking thoroughly.
  3. In a small bowl combine coconut flour, salt, onion powder and baking powder.
  4. Add dry ingredients to wet ingredients; mix well until there are no lumps. Set aside.
Filling
  1. Prepare filling by heating a large skillet over medium-high heat.
  2. Melt butter in pan.
  3. Add onions and celery; saute 2-3 minutes.
  4. Add green beans and continue to cook another 2-3 minutes or until veggies are tender, but not soft.
  5. Add remaining ingredients through chicken stock; bring to a low simmer.
  6. If adding xanthan gum, carefully sprinkle it evenly over filling; stirring well at the same time. Sauce should become thick.
  7. Remove skillet from heat.
  8. Pour mixture into a lightly greased pie shell or oven-safe casserole dish.
  9. Evenly spread biscuit dough over top of filling. Do not pack it down.
  10. Bake for 10-15 minutes or until biscuit topping is golden brown.
  11. Remove from oven and let cool 5-10 minutes.

Recipe Notes

 

Nutritional Data for Ultra-Low Carb Turkey Pot Pie (Chicken Stock)

Ultra-Low Carb Turkey Pot Pie Non-dairy Nutritional Data

Click here for "Understanding the Macronutrient Guide"

 


Nutritional Data for Ultra-Low Carb Turkey Pot Pie (Heavy Cream)

Ultra-Low Carb Turkey Pot Pie Heavy Cream Nutritional Data

Click here for "Understanding the Macronutrient Guide"

 


Nutritional Data for Ultra-Low Carb Turkey Pot Pie (Coconut Milk - Dairy-Free)

Ultra-Low Carb Turkey Pot Pie Coconut Milk Nutrition Data

Click here for "Understanding the Macronutrient Guide"

2 comments
fitlivingfoodies
fitlivingfoodies

Alswife At the moment, our cookbooks are only available as a digital copy.

Alswife
Alswife

I am very interested in the cookbook Transforming Recipes for 27.99. Is it a digital copy or a regular hard copy book.Thank you