May 05, 2021

Keto Tuna Pot Pie - Adapting my normal recipe to a low carb version using keto flour


This isn't a staged photo, although it IS kind of pretty. I used my cellphone to take a picture literally right before I ate it because I realized I better take a photo for my blog.

NOTE TO SELF:  Remember when you were craving tuna pot pie one day and you just had to make it... but you were trying to be really good at sticking to keto, so you needed to adapt your normal recipe; and then you also found you didn't have celery? 

You thought you bought it that weekend but apparently you looked AT the celery and intended to pick it up but then got busy pondering if you needed cucumbers or not and then, walked away, forgetting to buy celery.

So remember how you made the celery cream base for your tuna pot pie - for future reference.  You threw in about 1 1/2 tablespoons of celery seed, and some chopped up celery tops you had in a tiny baggy in the freezer, and then found an old container of celery salt so you added some of that too - in a pan with about 1 1/2 cups water.  You simmered it for about 20 minutes or so and then strained it.  And boom!  It worked.  So future-me, if you really HAVE to make this and nothing will stop you - including being out of celery... remember you can make do.  


When I was craving (CRAVING) Tuna Pot Pie but had to keep to low carb.....  I adapted my original Tuna Pot Pie recipe. 


Cream Base for Keto Tuna Pot Pie

2 T butter
1 t onion powder
1/2 t garlic powder
1-2 c celery, chopped
1/2 t celery salt
1/4 t Old Bay Seasoning
1 1/2 t xanthan
1 1/2 c water
1/2 c cream
1/2 t lemon juice
pepper to taste

In saucepan, melt butter.  Add the onion, garlic, xanthan and celery salt.  Whisk quickly.  Slowly add the 1 1/2 cups water - whisk faster and quick until smooth.  Add the celery, bring to brief boil and reduce to simmer.  Simmer about 20 minutes.  

Either quickly strain the mixture through a wire sieve and press it with the back of a spoon to get all the yummy celery flavor out that you can, (into another saucepan on the stove) or if you have time, pulse the mixture in a blender or with a stick blender to puree.

Add the cream and lemon juice, pepper to taste (white or black). 

2 cans drained tuna
1/3 c frozen peas

If it's too thick or too strong flavored, add 1/2 cup more cream to thin.  Pour into a greased casserole dish of choice.  Make the topping.

Biscuit Topping:

2 c King Arthur Keto Flour
1 T baking powder
1/2 t salt
1 T sweetener of choice (like Lakanto classic)
1/4 c (half a stick) of cold butter
3/4 heavy cream plus more if needed (up to another 1/4 c)

Mix the dry.  Cut in the butter until crumbly.  Stir in the cream.  When it comes together to form a dough, remove and pat out to the shape of your pot pie dish you'll be using.  Score into about 10 pieces, and transfer the biscuit dough to the casserole, topping the tuna filling.  (Or scoop or cut into 6-10 biscuits and lay them on top to fill the top.)

Bake at 425 for 25 minutes.  Remove and let cool about 5 minutes to set up a bit before serving.

*Little side note*   I only used 1/3 c peas total for the whole recipe because of the carbs and sugar.  If you use 1/2 cup frozen peas, it will be about 11 carbs and 3.7 g sugar for the whole recipe;  now divide that by the number of servings - which depends on how you divide it.  It could be 6, it could be 10.  So on average, the peas in this recipe are going to be 1 carb and almost zero sugar as you are only eating a few little peas per serving.  But leaving the peas out completely isn't an option because, hello?  Tuna Pot Pie must have peas!  Ha ha.



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