Preheat the oven at 375F.

Start by splitting your flaky pie crust into 2 equal half. Shape the dough into a rectangle and get each half rolled out between parchment paper until it’s between 1/8-1/4 inch thick. Now cut each sheet of dough into 4 equal rectangles while it’s still on the parchment paper. You will now have 8 equal pieces of pie crust.

Take 4 pieces of dough and get them into the mini pie tins. Simple turn the smaller sheets of dough on top of the mini pie tins and get it pressed inside before removing the parchment paper. Some parts of the tins may not be covered so some patchwork may be in order. Just tear off the pieces of the dough that are hanging over the side and fill in the non-covered parts until the inside of the pie tin is completely covered. Tear off any remaining excess dough.

Once all 4 pie tins have the crust in them, using a fork, poke holes in the bottom so they don’t rise up and create a bubble in the crust. Set them on a cookie sheet and bake at 375F for 5 minutes then take them out and set them on the counter to cool.

Next, use 1 tbsp of the avocado oil, brown the steak, or whatever meat you are using in a large pot. Season the meat with salt and pepper. While the steak is cooking, sauté all the vegetables: onions, mushrooms, mixed vegetables, and turnips until nice and tender, about 7 minutes. Add in the garlic, season with salt and pepper then cook for another 2 minutes.

Transfer the vegetables to the pot with the meat. Pour in the beef stock and stir. Let mixture cook together for 5 minutes before adding the beef gelatin. Stir well and cook for another minute before removing from the heat. Let the filling rest for about 10 minutes, allowing the sauce to thicken.

Divide up the filling evenly between the 4 pie crusts. Now take the remaining 4 sheets of pie dough and lay them on top of the potpie. Cut off any overhang then using a fork, press the dough against the bottom layer of crust, sealing it all the way around. Do this for the other three. 

Cut and X in the middle of the pie for ventilation and bake at 400F for 17-20 minutes, until the crust is nice and golden. Let it cool for 10 minutes before serving. 

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Nutritional Facts for 1 Flaky Keto Potpie: 482.4 Calories, 8.3g Net Carbs, 38.5g Fat, 36.4g Protein.
 

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