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A spoon digging into the creamy filling of a Turkey Pot Pie.

Gluten Free Turkey Pot Pie

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.
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Course: Main Course
Cuisine: Canadian
Keyword: gluten free turkey pot pie
Cooking prepared pot pies: 20 minutes
Servings: 7 cups of filling
Author: Cinde Little

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

*A food processor makes pastry quick and easy. If you're using a stand mixer it takes a little longer to mix the dough.