If you have leftover turkey then gluten free Turkey Pot Pie is in your future. Pot pies can have a full top and bottom crust or they can be made with a top only. A single top crust is the easiest so that's how I like to make them. The most important part is having a tried-and-true recipe for gluten free pastry.
Winter is the season for pot pies. As well as turkey pot pie I make meat pies like my French Canadian tourtiere. For a sweet treat around the holidays I follow the tips in this recipe for Cherry Hand Pies replacing the pie filling with store-bought mincemeat.
A hand pie is closed but for these I make mincemeat tarts like my mom used to. Made in mini tart tins with a tiny piece of pastry on top they always seemed like a special treat and you could have more than one.
Of course pumpkin pie is also on my list for the holidays and my recipe has different tips and tricks to make up for the missing gluten. You'll find them all in that post.
Ingredients
You can learn more about why this pastry recipe works in my post, Tips for Making Gluten Free Pastry. When you use a different flour blend the results will always be slightly different. Pay attention to what flours you cook with and you're well on your way to success.
Pastry
- sour cream
- rice vinegar
- EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour)
- sugar
- xanthan gum
- butter
Turkey Filling
- onion
- carrots
- celery
- tomato paste
- thyme
- gluten free turkey or chicken stock
- cornstarch
- turkey
- frozen peas
- whipping cream
- fresh parsley
- cooking sherry (optional)
See recipe card for exact amounts.
Tips for Rolling Out Pastry
- You want cold dough so work with one piece at a time and keep the other pieces in the fridge.
- The goal is to make the dough an even thickness. Roll from the centre of the dough to the edge. Lift the rolling pin up toward the edge to avoid thin edges that burn.
- Use wax paper on both sides of the dough (or plastic wrap) to minimize the amount of sprinkling flour needed. Use sweet rice flour or tapioca starch as a sprinkling flour. If all you have is a flour blend be sure it doesn't contain a binder, that will affect the tenderness and taste.
Get The Tools
Every kitchen needs tools for cooking, baking and serving. These are a few of the items I use for pot pies.
- Flexible baking mats or inexpensive light weight cutting boards for flipping pastry to ensure it doesn’t stick.
- Rolling pins! A classic wooden rolling pin, a heavy marble one designed to stay cool for working with pastry or a modern silicone style are all options. A wine bottle or a tall drinking glass will do too as long as they have straight sides.
- Ramekins come in various sizes and can be used for many purposes including pot pie. Traditionally they are round with fluted sides but you can find them in many different shapes and colours. Common sizes are 4-oz, 8-oz and the large 12-oz bowl.
I’d love to hear in the comments below if you made pot pies.
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Gluten Free Turkey Pot Pie
Ingredients
PASTRY TOPPING
- 6 tablespoon cold water
- 3 tablespoon sour cream
- 1 tablespoon rice vinegar
- 380 grams EGFG gluten free flour blend* (2¾ cups + 2 Tbsp)
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- 1 cup butter cut into ¼-inch pieces and frozen for 10-15 minutes
TURKEY FILLING
- ¼ cup butter
- 1 onion, chopped
- 2-3 carrots, thinly sliced
- 2 celery stalks, chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon tomato paste
- ½ teaspoon thyme
- 2 cups gluten free turkey stock or chicken stock
- 2 tablespoon cornstarch (mixed with 2 tablespoon water)
- 2 cups leftover cooked turkey , chopped or shredded
- ½ cup frozen peas
- ¼ cup whipping cream
- 3 tablespoon chopped fresh parsley (or 1 tablespoon dried)
- 1 tablespoon cooking sherry optional
Instructions
MAKING PASTRY
- Measure and cut butter, place in freezer for 10-15 minutes.
- In 1-cup measuring cup combine water, sour cream and vinegar. Set aside.
- Combine flour, sugar, salt and xanthan gum in food processor with dough blade.** Process for 5-10 seconds.
- Add butter and process until combined into uniform crumb-like mixture.
- Add sour cream mixture, process until combined and dough begins to stick together.
- Using your hands, and sprinkling the dough with sweet rice flour, form it into a ball incorporating all the crumbs until you have a uniform texture.
- Divide dough into 3-4 pieces and flatten each piece into a round thick disk shape. Wrap each piece in wax paper or plastic wrap. Refrigerate for 20 minutes to 1 hour. Can be made 1-2 days in advance.
TURKEY FILLING
- Melt butter over medium-high heat in large sauté pan or Dutch oven.
- Saute onion, carrot and celery until beginning to soften, about 8 minutes.
- Add salt, pepper, tomato paste and thyme. Stir and cook 1 minute.
- Add stock, stir and cook until warm, 2-3 minutes.
- Make a slurry by whisking together 2 tablespoon cornstarch and 2 tablespoon water. Add half to the pan stirring to thicken. Add the remaining slurry and stir until thickened and smooth.
- Add turkey, peas, whipping cream, parsley and sherry (if using). Stir and cook for a about 3 minutes until the mixture is warm.
- Divide mixture into ramekins to about ¾ full. I had about 7 cups of filling and used both 1-cup and 2-cup ramekins.
- Preheat oven to 400°F.
ROLLING PASTRY TOPPING
- Remove dough from fridge, let sit a few minutes or up to 20 minutes until it is pliable.
- Unwrap dough and leave the disk in the center of the plastic wrap. Dust both sides with sweet rice flour as you work with it.
- Using a rolling pin start in the center of the dough, rolling out toward the edges. Lift and repeat always starting in the center. Roll out to ⅛-inch thickness. Using a round cutter or a bowl, cut dough into circles slightly larger than your dish. I used a 4-inch circle for the 1-cup ramekins and a slightly larger bowl for the 2-cup ramekins.
- Cut a small hole in each circle before placing it on top of each pie.
- Bake in preheated oven for 20-25 minutes or until pastry is golden brown. Serve.
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