Keto Turkey Pot Pie

Keto Turkey Pot Pie

Ingredients

• 2 cups frozen peas and carrots (300 g)
• 2 cups frozen green beans (300 g)
• 1 cup sliced celery (100 g)
• ¼ cup olive oil (60 ml)
• ⅔ cup diced onion (100 g)
• ⅔ cup almond flour (80 g)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon celery seed
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• 1 ¾ cups chicken broth (420 ml)
• 1 ⅓ cups unsweetened almond milk (320 ml)
• 4 cups cubed leftover cooked turkey (560 g)
• For the crust:
  • 2 cups almond flour (240 g)
  • ½ cup coconut oil, melted (120 ml)
  • 1 egg
  • 1 teaspoon salt

Directions

1. Preheat the oven to 425°F (220°C).
2. In a saucepan, combine frozen peas, carrots, green beans, and celery; add enough water to cover and bring to a boil. Reduce heat and simmer until celery is tender, about 8 minutes. Drain.
3. In a separate saucepan, heat olive oil over medium heat, add onion, and cook until translucent (about 5 minutes). Stir in almond flour, salt, pepper, celery seed, onion powder, and Italian seasoning and whisk until a paste forms.
4. Gradually whisk in chicken broth and almond milk, bring to a simmer, and cook until sauce thickens (3 to 5 minutes). Remove from heat and stir in cooked vegetables and turkey.
5. For the crust, mix almond flour, melted coconut oil, egg, and salt in a bowl until well combined. Press half of the dough into the bottom of a pie dish.
6. Pour the filling into the crust. Press the remaining dough on top, sealing the edges. Cut slits for steam to escape.
7. Bake in the preheated oven for 25-30 minutes until golden brown. Cool for 10 minutes before serving.