By / Last Modified On January 15, 2023
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.
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.
Lindsay from Cotter Crunch has an amazing Panko Paprika Chicken recipe. If you need a paleo version of pot pie, you want to try this Paleo Chicken Pot Pie.
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!
Gluten-Free Turkey Pot Pie
A comforting Gluten-Free Turkey Pot Pie made from scratch using leftover turkey, carrots, onion, peas and a creamy, smooth gravy like sauce.
Ingredients
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)
- ½ 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
- ⅓ cup butter
- ⅓ cup chopped fresh yellow or white onion
- ⅓ cup gluten-free all-purpose flour blend (or Bob's Red Mill 1-to-1 Gluten-Free Flour Blend)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¾ cups chicken broth or leftover turkey drippings
- ⅔ cup milk
Instructions
- 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 ¾ 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.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 514Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 108mgSodium: 545mgCarbohydrates: 50gFiber: 3gSugar: 3gProtein: 22g
Danielle
I'm curious. Usually when you use a 1 to 1 blend flour you don't add xanthan gum because it's already in the blend, but this crust recipe calls for it to be added anyway. How does adding the extra effect the crust? (I've always thought xanthan gum was the ingredient that makes GF items taste GF, my roommate says she can even smell it when I make toast...). I'm rethinking all of the other recipes I've seen where it tells you not to add the extra if you are using a flour blend that already has it...
chrystal
Hi Danielle,
You are absolutely right. I've updated the recipe to note that you would omit the xanthan gum if you use a blend that has it. Thank you so much for the catch! If you add it to your crust when your blend has it, you run the risk of a very hard crust. Again, I've updated the recipe card.
Thank you,
Chrystal
Sarah
Hi. I received an email from you recently. There was a link in that email to make Gingerbread cookies. When I click on that link, it sends me to this recipe.
Just a heads up. Cheers.
chrystal
Thank you for letting me know, Sarah 🙂 I just resent with the correct link. Happy holidays!
Cheers,
Chrystal
Frances Browne
I have dairy sensitivity. What can I use to substitute milk with for sauce ?? HELP ! Thxs !
chrystal
Hi Frances,
You can use a milk flavored dairy-free milk and you can use dairy-free butter in this recipe.
Best,
Chrystal
Paula
I was wondering if you can use ground turkey meat instead?
chrystal
Yes, you can use cooked ground turkey meat.
Best,
Chrystal
Jessica Zylker
I make it with Unflavored Almond milk as a substitute and it turns out great.
chrystal
Thank you for sharing.
Best,
Chrystal
Cathleen
Hi. If you freeze the pot pie, how long and at what temperature would you cook it? Thank you!
chrystal
If you freeze it before baking it, you cook it at the same temperature, but cover it with foil and bake it for 10 minutes longer, or until the curst is golden brown.
Best,
Chrystal
Julia
What about if I bake it and then freeze it - suggested baking times/temp? Does it need to thaw first or cook from frozen?
I just made four 9 inch pot pies by doubling the recipe. They turned out the best pastry I’ve ever made! So excited!!
Thank you! !!
chrystal
I am so glad you love this recipe. For freezing and reheating, You can bake from frozen but it will take a while and you'll need to cover it with foil to prevent burning. I'd take them out and let them defrost, then reheat them at the same temperature for 20 minutes or so. You can always reheat them longer if needed.
Best,
Chrystal
Erin
Can I make the dough the night before and keep it in the refrigerator? Will it roll out ok?
chrystal
You can make it ahead of time. You'll want to bring it to room temperature before you roll it out.
Best,
Chrystal
Marsha
So so good! Big win in the whole family. Thank you so much for this wonderful recipe!
Marianna Eros
We are a family of 2 so we don't Roast Turkey because there is nothing smaller than 5 lbs and they won't fit in my tiny roasting pan. Is it possible to purchase small quantities of already roasted Turkey?
chrystal
Most stores sell turkey breast, which would work. You can also use chicken or ham, if you like.
Best,
Chrystal
Rena Mitchell
I made this using leftover smoked turkey. It was delicious! I added extra veggies; potatoes, peas, carrots, corn, fresh cranberries, & garlic. I cooked the veggies in turkey broth. I used turkey broth for the gravy.
For the crust, I used half butter & have coconut oil. The crust was amazing—no soggy bottom. I’ll make this again!. (The flour used was Great Valley Gluten Free!)
Wendy Stoltz
Thanks Rena, sounds so good!
Diane Romano
This was delicious! My husband and I ate 3/4 of the recipe last night for dinner. I didn't make the crust, I used a purchased one to lay only on top. Regardless we totally enjoyed this recipe.
Wendy Stoltz
Hi Diane,
I'm thrilled to hear that you and your husband enjoyed the recipe! It's fantastic that you were able to make it work with a purchased crust as well.