Sick of turkey yet? I am. But since you’ll likely have some hanging around for awhile, I’ll be posting some low carb turkey leftover recipes in the next couple of days. I figured I’d start with a pot pie, because I’ve never met anyone who doesn’t like it. Honestly, what’s not to love about tender meat and veggies bathed in a creamy, flavorful gravy – topped off with a flaky, savory crust? Perfection.
Even when I was a kid I loved pot pie – my favorite was the little store bought ones that you could get for under $1 each. My mom rarely bought them because she made most of our food from scratch, but when she did we all loved it!
The worst part was waiting for them to bake, which seemed to take FOREVER. Then we’d inevitably burn our mouths off trying to eat it before it had cooled enough. Which was probably a good thing because then we couldn’t tell that they pretty much had zero flavor and only 2 suspiciously square chunks of gelatinous “meat” in them anyway. I bought one for nostalgia’s sake a few years ago and it was AWFUL. So much worse than I remembered.
This low carb pot pie recipe can be made with either chicken or turkey, and I promise you that it will not resemble the frozen kind AT. ALL.
This recipe has tons of flavor from the herbs and sharp cheddar, and only a few extra carbs from the sweet potato and kale, which I used to replace the carrots, potatoes, and sometimes peas found in the classic version. To reduce the carbs even further you could replace the sweet potato with cauliflower and the kale with swiss chard or spinach if desired.
This pie crust is pretty easy to work with and has a lovely flavor from the cheddar cheese. I only used a top crust on this pot pie recipe because a) it’s almost impossible to attain a crisp bottom crust in a pot pie, and b) it cut down on the carbs and calories. I doubt you’ll miss the bottom crust at all, but if you want to use it (and this recipe makes enough dough for a 2 crust pie) I’d recommend pre-baking the bottom crust for a few minutes to firm it up a bit before you add the filling. Then be sure to bake the pie an extra 10 – 15 minutes to make sure the bottom crust is done before serving.
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