These delightful Mini Turkey Pot Pies are the perfect way to use leftover turkey! Each mini pie is loaded with turkey, vegetables and a creamy sauce for about 2 net carbs each!
These Mini Turkey Pot Pies are as delicious as they are cute! This leftover turkey recipe is low-carb, healthy, and perfect for a fall-themed party. The fathead dough crust bakes up nice and flaky on top while also providing a stable crust that can hold up to the creamy turkey filling! Garnish these with an egg wash, herbs, cracked salt, and pepper for an even more beautiful presentation.
Elements of this dish can be prepped and frozen, making it easy to thaw, assemble, and bake fresh while company is still in town. Frozen, fresh, or canned vegetables can be used, so you can use what works best for you! This healthy, comforting keto meal is exactly what you need this fall!
Ingredients for Turkey Pot Pie
Here’s a quick overview of what you’ll need. For exact measurements, keep scrolling down to the printable recipe card.
Every great pot pie starts with a deliciously light crust that gets a bit crisp on top! It has to be able to hold up to the fillings, so this turkey pot pie has a fathead dough crust! If you’ve never made a fathead dough crust, this tutorial includes a video and can help with further questions!
Keto Crust for Pot Pies
- Mozzarella cheese – Shredded, low moisture, part-skim. Technically you probably could use a different cheese, but the mild flavor and smooth texture of mozzarella complements the turkey pot pie best.
- Cream cheese – Softened. If you start with cold cream cheese, it will take longer to make your dough.
- Almond flour – I do not recommend substituting with coconut flour. I can’t speak for any other substitutions
- Baking powder – This adds lift to the crust, helping it get that light, almost flaky feel. I would not leave this out.
- Egg – Large. This helps the dough hold its structure so that it doesn’t crumble apart.
This cheesy keto crust feels so light, but it is able to handle a creamy mixture packed with turkey and veggies. This pot pie filling isn’t complicated and relies on the classic pot pie flavors we all know and love. Here’s what you need for the filling:
Turkey Pot Pie Fillings
- Green peas – If using frozen, thaw and drain. If using canned, drain.
- Chopped carrots – Fresh or frozen. Thaw and drain carrots before using if frozen.
- Roasted turkey – This is the perfect leftover turkey recipe! Leftover shredded roast chicken would also make a great year-round recipe.
- Cream of chicken soup – Canned if fine if you’re not keto, but there’s a keto cream of chicken soup recipe down below.
Cream of Chicken Soup with Keto Ingredients
This recipe is incredibly easy to make! It takes almost no time at all, and it only requires 4 ingredients. For a gluten free, keto cream of chicken soup, you just need butter, xanthan gum, poultry seasoning, and chicken stock! For step-by-step instructions, just scroll down to the printable recipe card.
How to make Mini Pot Pies
These cute little pies involve several steps, but they absolutely taste worth every bit of it! The easiest way to start is by prepping all of the ingredients. You’ll need to work quite quickly once the dough is made.
First, preheat the oven to 400 degrees F, then spray a standard (12-count) muffin tin and set it aside. We’ll start by making our cream of chicken soup. (If you aren’t keto or gluten-free, a canned cream of chicken is fine. Just skip this step.)
Step 1: Make Keto Cream of Chicken Soup
Melt your butter over medium heat in a small sauce pan. Once melted, add the chicken stock, poultry seasoning, and xanthan gum. When adding the xanthan gum, make sure to mix extremely well so the mixture thickens. I used an immersion blender until it become the same consistency of a canned cream of soup.
Step 2: Make Turkey Pot Pie Filling
Now that your cream of chicken soup is ready, pour it over a mixing bowl full of your chopped turkey, peas, and carrots. Mix well and set aside until you’re ready to form your turkey pot pies.
Step 3: Make the keto pie crust
Add your shredded mozzarella and cream cheese to a microwave-safe mixing bowl, then heat in 30 second increments. Stir between each blast until your cheese is completely melted. Add your almond flour and baking powder, then mix the dough well. Once you have a soft ball formed, stir in the beaten egg. Once you can no longer see streaks and the egg is well incorporated, you’re ready to start forming your crusts.
Separate your dough into two equal sections. You’ll use one of these for your bottom crust and one for your top crust. Take one section of dough and place it between two silicone baking mats. (Note: Parchment paper can also be used, but the silicone mats are super I LOVE how non-stick and convenient the silicone mats are.) Roll your dough flat into a large rectangle around 12″ x 9″.
To get the perfect size mini pies, use a biscuit cutter or a mason jar lid to cut out 12 circles. Press the mini keto crusts into the muffin tin you’ve already sprayed or greased until all wells are covered. Be very careful to not poke through the crust — If this happens, press it together or re-roll and cut it. Any holes will result in your pot pie filling falling out and your bottom crust getting soggy!
Take your second section of dough and repeat the rolling and cutting steps to get 12 circles identical to the last. These dough circles will be the tops of your turkey pot pies.
Step 4: Assemble Keto Turkey Pot Pies
After you’ve filled the muffin tin with the bottom crusts, double check to make sure there are no holes. Mix up your turkey mixture, then scoop out 1/4 cup of the filling and pour it into one of the bottom crusts. Continue to do this until the entire tin is filled. If some of the mixture lands on the tin, wipe it off so that it doesn’t burn while the pies are cooking.
Finally, top each well with another dough circle, gently pressing the edges together to seal your pies shut. If you want, you could top with an egg white wash for a beautiful browned top or sprinkle with herbs or garlic salt. Bake the pies for 15-19 minutes or until your crust is perfectly golden.
How to store and reheat Mini Pot Pies
Once your turkey pot pies are completely cool, transfer them to the fridge for up to 4 days in an airtight container. You can also freeze these — First, place your cooled pot pies on a baking sheet and freeze for at least 2 hours. Transfer to a freezer bag and eat within 3-6 months. Wrapping each pot pie in plastic wrap could also help prevent some freezer burn. Thaw before reheating according to directions below.
To reheat, air fry mini pot pies on 350 degrees F for 8-12 minutes or until warmed throughout. Watch the tops to make sure they don’t get overcooked. Alternatively, you could warm them in the oven on 350 degrees F for 10-15 minutes or until hot enough to enjoy.
What to serve with Turkey Pot Pies
You could start your meal with an appetizer like Grilled Portobello Mushrooms and Cherry Brie Bites! Then serve these little pot pies with Keto Mashed Cauliflower, Air Fryer Green Bean Fries, or Cheesy Bacon Wrapped Asparagus. End the evening with Keto Cranberry Cheesecake Bars or a Bourbon Caramel Latte for a nightcap. If you’re bringing these for a leftover lunch, add some Broccoli Salad with Bacon on the side for a super flavorful lunch!
More Keto Comfort Food Recipes
- Cabbage and Sausage Soup
- Keto Shrimp and Grits
- Air Fryer Cookies (or Air Fryer Brownies)
- Spaghetti Squash Lasagna
Mini Turkey Pot Pies (keto + low carb)
Keto Cream of Chicken Soup
- 1 tablespoon butter
- 1 teaspoon xanthan gum
- 1 teaspoon poultry seasoning
- 10 ounces chicken stock
- 1/4 cup green peas
- 1/4 cup carrots chopped
- 1 1/2 cup cooked roasted turkey
- 2 cups mozzarella cheese
- 2 ounces cream cheese
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1 egg beaten
- Before you begin, prep all of the ingredients. Once you make the dough you will need to work quickly.
- Preheat the oven to 400 degrees F. Spray a standard 12 count muffin tin and set aside.
- In a small sauce pan melt the butter over medium heat. Add the chicken stock and poultry seasoning to the pan and wisk in the xanthan gum until it dissolves. I use an immersion blender and blend the mixture until it has thickened to a consistancy similar to a canned cream of soup.
- In a mixing bowl add the chopped turkey, peas, carrots and cream of soup. Set aside.
- In a microwave proof mixing bowl, combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between, until completely melted. Add the almond flour and baking powder. Mix the dough well until you have a soft ball, stir in the beaten egg and mix until the egg is completely incorporated.
- Cut the dough into two sections. (one is for the bottom of the pot pie, the other is for the top)
- Between two silicone baking mats or parchment paper, roll one section of dough into a rectangle roughly 12x9.
- Using a biscuit cutter, or the top of a mason jar, cut 12 circles and press them lightly into a silicone or greased muffin tin. Repeat and cut 12 circles for the top.
- After you push the bottom portion of the dough into the muffin tin place 1/4 cup of the filling in each well. Top with the remaining dough. Lightly press the edges together. If desired, sprinkle the tops of the pies with herbs or garlic salt.
- Bake the pies 15-19 minutes until the crust is golden.