Turn leftover turkey into gluten free Turkey Pot Pie. Make it with a full top and bottom crust or a top crust only. A single crust is the easiest so that's how I make them. Once you have a tried-and-true gluten free pastry recipe you can enjoy all kinds of hand pies, whole pies and pot pies.
Make pies all year long. A French Canadian tourtiere is a Christmas holiday tradition and my family love mincemeat hand pies. From Banana Cream Pie to Lemon Meringue Pie, there are specific tips gluten cooks need to learn. Check out this post, Tips for Gluten Free Pastry if you're ready to make more!
Ingredients
For pastry the flour blend makes all the difference. If you have other dietary restrictions just know that the results will vary when you use a different flour combination. The good news is, there is always more than one blend that will work so learn all the tips to adjust for gluten free flour and get in the kitchen.
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.
Instructions for Gluten Free 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.
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.
Notes
Nutrition
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