This easy gluten-free turkey pot pie was born from my love of all things Thanksgiving. Take a flaky gluten-free pie crust and fill it with your holiday leftovers for a warm comforting dish.
Gluten-Free Pie Crust
If you want to save time, it’s perfectly ok to use a ready-made crust. If you’d like to make your own, here’s my gluten-free pie crust recipe. It has visuals, and step-by-step instructions for making the dough, rolling it out and getting it into the pan. Gluten-free pie dough can be a little tricky to handle – it’s sticky and tears easily but I include some tips for solving those problems.
Make 1½ times the recipe. Take 1/3 of the dough, roll it to ¼” thick and cut out some pieces for the top using cookie cutters or the mouth of a glass. At the same time you are baking the crust, bake the top pieces on a sheet pan for 10 minutes or until golden brown around the edges.
Use the remaining dough for the bottom crust and follow the instructions for blind baking.
Gluten-Free Pot Pie Filling
If you don’t have leftover gravy, here’s my gluten-free gravy recipe. I like to thicken the gravy to make it a better consistency to go into a pie. So it will be heated with a butter and flour roux to thicken it.
This recipe can be used with leftover chicken too. There are very few rules regarding what you put in your pot pie. So, use whatever is left in the fridge.
Peas and carrots are the traditional vegetables you’ll find in a pot pie. But I use whatever vegetables I have on hand, fresh or frozen. Feel free to substitute in your favorites in the same amount.
There are many vegetables from holiday meals that would be great in this gluten-free turkey pot pie. Maybe you have leftover green bean casserole (vegan & gluten-free) Perfect, the beans already have some gravy-like sauce. Add that along with turkey, peas, carrots and gravy. Do you have some leftover sweet potato? Plain roasted sweet potato or yams would be a nice sweet addition.
Gluten-Free Turkey Pot Pie
- 1 8-9" pie crust
- ½ c peas
- 1 carrot
- 1 stalk celery
- ½ cup broccoli crowns
- ½ c green beans
- 1 tsp salt
- 2 sprigs fresh thyme or ¼ tsp dried
- 3 leaves fresh sage or 1/8 tsp ground
- 2 Tbsps butter or vegan butter sub
- 2 Tbsps gluten-free flour
- 2 c gravy
- 3 c cooked shredded turkey or chicken
Make the Filling
- Cut all the vegetables into small bite-sized pieces.
- Heat a large skillet over high heat for 2 minutes. Add a light coating of oil and sauté the carrots and celery for 4-5 minutes.
- Add the green beans and broccoli and sauté for another 2-3 minutes or until the vegetables are softened. Stir in the herbs and salt.
- Place the veggie on a plate or bowl. Using the same skillet, over medium heat, melt the butter and stir in the flour. Stir for about a minute until the flour and butter come together and are a little bubbly.
- Add the gravy and stir until the mixture boils and the mixture thickens.
- Add the veggies back into the pan along with the turkey and stir to combine.
- Pour the filling into the fully baked crust and top with the cut out pieces. Serve immediately.