Ever since I made the recipe for the pecan pie, I’ve been in love with this pie crust. I ended up using it when I made a pie out of my low carb pumpkin cheesecake tarts too. It was then that I started thinking of savory uses for the pie crust. It’s the closest thing I’ve ever gotten to a traditional pie crust, and with turkey leftovers (from Thanksgiving when this recipe was originally made), it only made sense to think of using it to make a pot pie.

While we use turkey in this recipe, it isn’t Thanksgiving all year round and you can substitute it out for any type of (cooked) poultry.

For this one I used up the leftover veggies I had on hand. I used roasted radishes (to simulate potatoes), some mashed pumpkin, 2 green onions, green beans, zucchini, and a few organic black soy beans (just to use them up). Also, my meat was shredded, not cubed, which can be seen in the pics.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/hearty-pot-pie/


1 ½ cups blanched almond flour
½ cup coconut flour
½ cup coconut oil, softened
½ teaspoon sea salt
2 extra large pastured eggs
1 cup turkey broth
1 cup diced, cooked turkey
½ cup green beans
½ cup diced radishes
½ cup diced zucchini
½ cup mashed pumpkin
Seasoning to taste
1 teaspoon psyllium husk powder

Nutrition Summary: With 12 servings, the macros per serving break down like this: 227 Calories, 18.2g Fat, 3.9g Net Carbs, 8.7g Protein.


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