This easy gluten-free turkey pot pie was born from my love of all things Thanksgiving. Turkey dinner is my favorite meal of the year. I’m always so excited that I go a bit overboard on the cooking – but that’s not a bad thing is it? Leftovers for days around the holidays makes life much easier. How many ways can you re-purpose the leftovers? Here’s one, because pies, savory or sweet, are my favorite food.
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 recipe for gluten-free pie crust. 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 recipe for gluten-free gravy.
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. Do you have leftover green bean casserole? 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
Make this easy gluten-free turkey pot pie with leftovers from Thanksgiving dinner or make it all from scratch.
Ingredients
- 1 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
- 3 c cooked shredded turkey or chicken
- 2 c gravy
Instructions
If you are making the pie crust from scratch make it first and make the filling while the crust is baking. Here's my recipe for gluten-free pie crust.
If you don't have leftover gravy, here is my recipe for gluten-free gravy.
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 saute the carrots and celery for 4-5 minutes.
- Add the green beans and broccoli and saute for another 2-3 minutes or until the vegetables are softened. Stir in the herbs and salt.
- Add the turkey and gravy and stir until well combined and hot. Pour the filling into the fully baked crust and top with the cut out pieces. Serve immediately.
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Nutrition Information
Yield 8 Serving Size 1/8 pieAmount Per Serving Calories 1042Total Fat 56gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 34gCholesterol 68mgSodium 1390mgCarbohydrates 104gFiber 7gSugar 9gProtein 30g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated using information from the Nutritionix database. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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