A comforting Gluten-Free Turkey Pot Pie made from scratch using leftover turkey, carrots, onion, peas and a creamy, smooth gravy like sauce.
This gluten free turkey pot pie uses my Gluten Free Pie Crust recipe. It’s simple to make and you can add your favorite veggies, or chopped Roasted Red Potatoes to mix it up.
For more easy recipes check out my Gluten Free Recipes section.
Gluten-Free Turkey Pot Pie
Looking for an incredible recipe you can make using your leftover turkey? This is it! We started making this gluten-free turkey pot pie several years ago after we visited my sisters and took home several pounds of thanksgiving leftovers, including leftover thanksgiving turkey.
This recipe is simple to make, and is perfect any time of year. We tend to make it most during the winter months because of how comforting it is. That, and we always have leftover turkey after thanksgiving.
If you don’t have left over turkey you can buy turkey breast at the store, or use chicken. If you can find it, smoked turkey is pretty amazing to use in gluten-free turkey pot pie recipes. It adds a salty, smoky flavor that is like no other.
GF Foodie has a great article on Finding a Gluten Free Turkey if you are planning to pick one up at the store.
Gluten-Free Turkey Pot Pie Recipe
If you’ve ever made my gluten-free chicken pot pie recipe then you might have read that pot pie is my husbands number one favorite meal. Every time we get a rotisserie chicken or we have leftover turkey, he asks me to make him a couple batches of pot pies. He usually eats one or two, then we freeze the rest.
A lot of people stay away from pot pies because of how time consuming it is. This recipe for Gluten-Free Turkey Pot Pie is broken down into it’s simplest form. If you need an even simpler recipe, you might want to consider buying a crust mix, or a ready-made gluten-free pie crust. The choice is yours.
With the turkey already cooked, getting the sauce ready for this gluten-free pot pie is a cinch.
Can I freeze gluten-free turkey pot pie?
Yes. I usually bake it first then freeze it, but because all the ingredients are already cooked you can freeze it before you bake it. Just note that the crust may be a little softer if you bake it before you cook it. I haven’t tried freezing it before cooking it. The ingredients are all cooked, so the only thing that might change if you freeze it, then thaw it to cook is that the crust texture might change.
Where can I get a smoked turkey?
Most local butchers offer pre-ordering of smoked turkeys before the holiday season. Every once in a while you can find smoked turkey breast at the store. When you are ready, reach out to your local health foods market or butcher to see what they can get you.
Smoked turkey is my favorite in this gluten-free turkey pot pie, but regular baked turkey is just as good.
Tips for making a great gluten-free turkey pot pie crust:
- Read the recipe steps and make sure you have all ingredients on hand before you begin.
- Make sure all ingredients are cold before you begin.
- Don’t overwork the crust dough, it will toughen and cause cracks when you transfer it to the pie pan.
- If the pie crust dough is too soft, chill for 30 minutes before rolling it out.
- To help prevent a mess in the oven, place a baking sheet under the pie pan while it cooks.
Often people find pie crusts to be time consuming to make. You can always make extra pie crusts and freeze them between wax paper for future use.
Looking for more amazing gluten-free dinner ideas? You might also like my Gluten-Free Sweet & Sour Chicken, or my Gluten-Free Chicken Sub Gum Chow Mein. One of my go-to recipes is Gluten-Free Chicken and Biscuits.
Have a question? Please ask away in the comments and I will try to get back to you in a timely manner.
If you make this chicken pot pie, please stop back by and let me know what you thought!
For the crust(Makes two 10" crusts, enough for one large pot pie, or 6 small pot pies)
- 3 cups of my all-purpose gluten-free flour blend (or Bob's Red Mill 1-to-1 Gluten-Free Flour Blend)
- 1/2 teaspoon salt (omit if using salted butter)
- 2 teaspoons xanthan gum (if you use a blend that has it, omit it from the recipe)
- 1 cup butter (2 sticks), cold - cut into small pieces
- 8-10 tablespoons milk, cold
For the filling-
- 1 pound skinless, boneless cooked turkey - cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/3 cup butter
- 1/3 cup chopped fresh yellow or white onion
- 1/3 cup gluten-free all-purpose flour blend (or Bob's Red Mill 1-to-1 Gluten-Free Flour Blend)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth or leftover turkey drippings
- 2/3 cup milk
For the crust- Preheat oven to 425°F (220°C). In a medium mixing bowl, combine flour, salt, and xanthan gum.
With a pastry knife (or a knife and fork), cut butter into flour until butter is the size of small peas.
Add milk and combine. Add additional milk if needed. You may need to use your hands to work the milk into the dough.
Dough should be moist and easy to roll.
Divide dough in half and roll each ball of dough out on a gluten-free floured surface with a rolling pin until approximately 10-inches in diameter. Alternatively, roll dough between two pieces of wax paper.
Place one circle of dough into the pie pan and trim edges if necessary.
For the filling- In a medium saucepan, combine the carrots and peas. Add water to cover and boil for 15 minutes. Remove from the pan and drain; set aside.
In the same saucepan over medium heat, cook onions in butter until soft and translucent.
Stir in flour, salt and pepper. Slowly stir in chicken broth (or turkey drippings) and milk.
Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the cooked turkey and veggie mixture in bottom pie crust. Pour the gravy mixture over the top and fill about 3/4 of the way.
Cover with top crust, seal edges, and cut away excess dough. Cut small slits in the top to allow steam to escape.
Bake for 30 to 35 minutes, or until pie crust is golden brown.
Cool for 15 minutes before serving.
Serving Size:1 slice
Amount Per Serving:Calories: 514 Total Fat: 25g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 108mg Sodium: 545mg Carbohydrates: 50g Fiber: 3g Sugar: 3g Protein: 22g