Turkey Pot Pie

This is so good, you might find yourself doing turkey more often, but it works equally well with chicken. To balance out the carbohydrates from the crust AND eliminate the high-carbohydrate potatoes and peas from standard pot pie recipes, I replaced those with cauliflower and/or turnip and fresh carrots and green beans. So, I was able to keep the net carbohydrate count down. By using spices for flavor you can make the filling and sauce in big batches and freeze them.


      For the crusts (Makes 4 crusts at 13.5 g net carbs per crust):
    • 2/3 cups flour
    • 1/3 cup grated Parmesan cheese
    • 1 tsp. Dill or tarragon
    • Dash of ground black pepper
    • Pinch of salt
    • ½ tsp baking powder
    • 4 tbsp. butter
    • 1 large egg

For the filling:

  • 12 ounces turkey meat, cooked and shredded or cubed
  • 2 medium carrots, peeled and diced
  • ½ pound fresh green beans
  • 1 red, orange, or yellow bell pepper, diced
  • ½ pound mushrooms, sautéed in 2 tbsp. butter
  • 1 cup turnips, diced into 2-inch pieces OR 1 cup cauliflower florets, diced into 1 to 2-inch pieces
  • 2 tbsp butter
  • 1 medium onion, diced
  • 2 cloves garlic, grated or minced
  • 2 tbsp flour
  • 1 tsp dried tarragon
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper to taste
  • 1 cup low-sodium chicken stock
  • 1/2 cup milk (1% is ok to use)

Makes 4


  1. In a food processor with a steel blade, pulse all of the dry ingredients for the crusts until very well combined. Add cold butter and pulse until butter is well distributed in the flour mixture. Add the egg and pulse until mixture forms a ball on the blade.
  2. Remove dough and pat into 4 discs about 3-4 inches in diameter. Wrap discs separately in plastic wrap and refrigerate for at least ½ hour but overnight will also work. (You can even freeze the dough for a month or more.)
  3. In a large bowl, combine turkey, carrots, green beans, bell pepper, mushrooms, and turnips or cauliflower florets. Refrigerate until ready to use.
  4. Melt 2 tbsp butter in a saucepan. Add onions and cook over medium-high heat until lightly golden brown. Add garlic and flour and cook for 1-2 minutes. Add all of the herbs and the salt and pepper. Slowly add the chicken stock, stirring to avoid lumps. Add the milk or cream. Cook for 3-4 minutes until slightly thickened.
  5. Preheat oven to 350 F.
  6. Remove crust from the refrigerator and allow to come to room temperature (about 10 minutes).
  7. Add the turkey mixture to two 4x6 rectangular or 6-inch round oven-proof dishes. Cover with sauce.
  8. Divide the dough into 4 equal balls. Roll out the crust on a flowered surface to about a 6-inch circle. Using a pastry scraper, lift the dough from the surface and place on the pot pie filling.
  9. Bake for 35-40 minutes or until the filling is bubbly and the crust is light golden.

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Nutrition facts

Per serving (serves 4)

  • calories: 565
  • cholesterol: 196mg
  • fiber: 5g
  • potassium: 703mg
  • protein: 6.8g
  • sodium: 888mg
  • total carbohydrates: 28.1g
  • total fat: 31.3g
Photograph by Ward Alper. All rights reserved. Used with permission.

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