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gluten-free turkey pot pie leaf shaped crust pieces on top. fork and knife on orange and gray napkin on left, small salt shaker above and fresh sprigs of thyme and sage on right

Gluten-Free Turkey Pot Pie

Author: Janet Harlow
Course: Main Course
Cuisine: American
Servings: 1 9" pie
Make this easy gluten-free turkey pot pie with a flaky gluten-free pie crust. Use leftovers from Thanksgiving dinner or make it all from scratch.
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

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Ingredients
  

  • 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

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 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.

Nutrition

Serving: 1/8 pieCalories: 1042kcalCarbohydrates: 104gProtein: 30gFat: 56gSaturated Fat: 18gPolyunsaturated Fat: 34gCholesterol: 68mgSodium: 1390mgFiber: 7gSugar: 9g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.