Gluten-Free Turkey Pot Pie
This Gluten-Free Turkey Pot Pie is the perfect solution for all of those Thanksgiving leftovers making a home in your refrigerator still! We take tender shredded turkey, cover it in a creamy broth laced with hearty vegetables, and top it with our homemade gluten-free pie crust for the perfect comfort food this winter season.
If you're like me, the idea of pot-pie conjures up images of old-school, frozen single-serving pies, served up in foil plates. Not an especially exciting meal option when you think of it that way, but we're here to break all of those old misconceptions about these tasty all-in-one dinners, and potentially change your life with our Gluten-Free Turkey Pot Pie. Chances are you're currently sitting in a post turkey and stuffing haze, wondering how you'll ever get the spark to cook another meal…ok, maybe that's dramatic, but you're likely TIRED. The last thing on your mind is whipping up more food to feed and nourish your family – we totally get it! That's why you are going to LOVE this recipe.
Before we dive in to the basics of this incredible pastry dish, you KNOW we have to chat a little about the history behind it! We can't NOT go there. Little known fact, the pot pie actually originated in Greece, where the early Romans would include these pastries in feasts for every occasion. They were even known to put LIVE BIRDS under the crust, that would fly out when the pie was cut open. How is that for EXTRA?! In the 16th century, the English also revived the popularity of the pot pie by making elaborate dishes made with everything from venison to tiny chicks stuffed with gooseberries. The same tradition was brought overseas to America, where it now has become popular standard American fare, with a much more simple and rustic flair!
Ok, back to the goods. I promise you that this Gluten-Free Turkey Pot Pie is what you're post-Thanksgiving day dreams are made of. Start with already cooked (re: leftover) turkey, chunks of thick and substantial lightly sautéed vegetables, and a thick and creamy, broth based gravy in your pie pan. We then take it to the next level by using our egg-free, gluten-free pie dough to form a buttery, flaky top crust that would rival ANYONE on the Great British Baking Show (just make sure to cut some tiny slits in your crust to release a little pressure while it cooks). Sidenote, if you haven't heard of the GBBS you're welcome for the introduction – just don't plan to watch it unless you have 39 hours of uninterrupted time on you hands! Bake this bad boy until the crust is golden brown, and your gravy is happily bubbling away underneath.
Warning, this pie is SO GOOD, you might start telling yourself the entire dish is a single serving…we recommend sharing for maximum enjoyment, and all the good feelings that come from a meal shared with friends and family. We hope you love this pot pie just as much as we do, and if you're looking for some more Thanksgiving leftover inspiration, check out this casserole, and this soup as more great options!
Gluten-Free Turkey Pot Pie
This Gluten-Free Turkey Pot Pie is the perfect recipe for your Thanksgiving leftovers!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
For the crust*:
- 8 tablespoons butter, cut into ½ inch chunks and chilled**
- 1 cup gluten free flour blend
- 1 tbs coconut sugar
- 1 teaspoon sea salt
- 2-4 tablespoons ice-cold water
- Additional flour, for dusting
For the Pot Pie Filling
- 2 tablespoons salted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons gluten-free flour blend
- 2 cups chicken broth
- 1/2 cup heavy cream (or the same quantity of cream scooped from the top of a chilled can of full-fat coconut milk for dairy-free)
- ½ teaspoon dried rubbed sage
- ½ teaspoon dried thyme leaves
- ½ teaspoon coarse sea salt
- ½ teaspoon ground black pepper
- 4 cups shredded turkey (or chicken)
- 1 cup frozen peas and carrots
- 1 egg, whisked
For the crust:
- In a large bowl, whisk together the flour, coconut sugar, and salt. Once fully incorporated, add the butter and work it into the mixture either with your hands or with a pastry cutter, until it forms a fine crumb.
- Add the water in one tablespoon at a time until the dough begins to hold together. When you can pinch the dough between your fingers and it flattens instead of crumbles, you've added enough water.
- Form the dough into a ball and place on a piece of plastic wrap, then flatten it into a disk and wrap it with the plastic. Refrigerate for 1 hour (you can leave it up to a day if needed), until the dough is slightly hardened.
- Let the dough sit out on the counter top for about 10 minutes so that it becomes pliable and easy to work with again.
- Place a large sheet of parchment on your counter top and sprinkle about 2 tablespoons flour on the parchment. Place the dough on top then sprinkle additional flour over top. Begin to roll into a round 1/8th inch thick disk. If the dough starts breaking on you, form the dough back into a ball and add one more tablespoon cold water, then roll out again, making sure it is smooth. If you have any one-off cracks in the dough, simply pinch them back together and apply a touch of water if needed.
For the Pot Pie
- Preheat the oven to 350°F.
- Melt the butter in a large, heavy-bottomed pot over medium heat, then add the onion and garlic. Sauté for 4 to 5 minutes, until the onion is translucent and fragrant.
- Sprinkle the flour over the onion mixture and whisk to combine.
- Add the chicken broth 1 cup at a time, whisking constantly, then stir in the heavy cream, sage, thyme, salt, and pepper, continuing to whisk until mixture is smooth.
- Stir in the chicken and the peas and carrots. Simmer the mixture for 5 minutes.
- Transfer the chicken mixture to a deep pie pan or 2 quart casserole dish, then lay the crust over the top. Brush with the whisked egg, then bake for 30 minutes.
- Remove from the oven and let cool slightly, then serve!
*This makes one pie crust for topping the pie, you can double this recipe if you prefer a double crust!
**For dairy-free crust: replace the butter with an equal amount of solid coconut oil. The oil will be easiest to work with at a scoopable consistency. If your coconut oil has gone liquid, you can place it in the refrigerator to firm it up before making the crust.