Turkey Pot Pie with Gluten Free Pie Crust

Over the past few months, I have experimented with a number of gluten-free recipes, especially on those nights our daughter will be home for dinner.  I have had some great hits and some real misses trying to find what works and still tastes good.  Cupcakes, stews and sauces, and pancakes all turned out, but pie crust was illusive, either crumbly or gritty.  There was advice about grinding the flour more fine or buying certain mixes, but I wanted a recipe that worked with the six flours I already had.

Yesterday, I hit a home run (in the spirit of the World Series).  This pastry crust was easy to handle, light and delicious, without the grit common in gluten-free pastry.  It got a thumbs-up from everyone, even our youngest who is not thrilled about anything GF, so she is my real tell.

Last year I posted a recipe for Inside Out Turkey Pot Pie with Whole Wheat Biscuits, this recipe shows how to make it gluten-free with a traditional pie crust. This one-pot meal is full of comfort for cold winter days.  Often we save leftovers from rotisserie or baked chicken for this recipe, but with the holidays coming, it is a great way to use up those turkeys.

Turkey Pot Pie with Gluten Free Pie Crust
Prep time
Cook time
  • ⅓ cup butter
  • ¾ cup onion -- minced
  • 1 cup carrots -- sliced thin
  • ½ cup celery -- chopped
  • ½ teaspoon thyme
  • 2 cloves garlic -- minced
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup sweet rice flour
  • 1¾ cups chicken or turkey stock
  • ⅔ cup milk
  • 3 cups turkey -- cooked and cut into small pieces
  • ¾ cup frozen peas -- defrosted
  1. Preheat oven to 425° and prepare pastry crust. Roll out ⅔ of the crust for the bottom and press into 9x9x2 pan (minimum 2.2 quart). Pierce with a fork to prevent bubbles and pre-bake the bottom crust at 425° for 5-8 minutes until set, but not brown. Roll out other part of crust enough to top the dish and refrigerate until ready to use.
  2. Prep vegetables and rinse peas to separate. Melt butter on medium heat, stir in onion, carrot, celery, and thyme and cook until vegetables are softened. Stir in garlic and cook until fragrant.
  3. Add salt, pepper, and rice flour, stir until mixture is bubbly, 2-3 minutes.
  4. Add broth and milk, heat to boiling stirring constantly. Stir in turkey and peas; simmer for 3-5 minutes. Adjust seasoning, to taste. Pour mixture into prebaked crust. Cover with crust, pierce crust with a fork to allow steam to vent. Bake at 425° for 30 minutes or until bubbly and crust is light golden brown.
  5. Remove dish from oven and let stand for 5-10 minutes before serving.
Nutrition Information
Serving size: Serves 6

Adapted from You, Me & Gluten Free Pie Crust

Gluten-Free Pie Crust
Serves / Yields: 2 crust pie
  • 1 cup sweet rice flour
  • ⅔ cup tapioca flour
  • ½ cup cornstarch
  • 1 tablespoon coconut palm sugar
  • ¾ teaspoon sea salt
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ¾ cup butter -- very cold or frozen, cut into small pieces
  • 2 large eggs -- beaten
  • 1 teaspoons lemon juice or apple cider vinegar (optional)
  1. Combine the flours, sugar, salt, xanthan gum, and baking powder in a bowl or food processor until well mixed.
  2. Cut in butter with a pastry knife or in the processor until blended and butter pieces are very small (smaller than peas).
  3. Mix in beaten eggs until a smooth ball forms. Add the lemon juice only if the dough seems too dry. If the room is warm or the dough is too soft, refrigerate for 30 minutes to an hour until firm. Sprinkle a little rice flour on a sheet of parchment paper and on a rolling pin to roll out dough into desired shape. Fold in half and place in the pan.
  4. Unfold and gently press the dough into the pan and bake according to recipe directions.
Notes & Suggestions

Shared on the following Blog Hops:
The Nourishing Gourmet Pennywise Platter Thursday
Mom Trends Friday Food
Real Food Whole Health Fresh Bites Friday
EKat’s Kitchen Friday Potluck
Hearth & Soul Hop
SS&GF Slightly Indulgent Tuesday


  1. says

    I have enjoyed catching up with your posts. Pot pies are so great this time of the year. I wanted to let you know how impressed I was with your from scratch casserole…far superior to the quick version for sure.

  2. Shannon says

    I really enjoy seeing a GF recipe. We aren’t, but have several friends who are, so I love having some to bookmark just in case.

    Thanks for linking up to Momtrends Friday Food!

  3. says

    I made this crust for a chicken pot pie. WOW! Rolled nicely, browned nicely and was super yummy. I’ll now add this to my files. A real winner; not common with gluten free!
    Can’t wait to try a cherry pie with the crust.

    • Judy says

      Kate, thank so much for taking the time to come back to comment. The feedback is so helpful in editing recipes and knowing that it worked for someone else. I am so glad you like it so much and it worked for you! That makes my day! 🙂

  4. says

    My whole family loves this recipe! I make it dairy free and use sorghum flour instead of rice to tailor it to my son’s allergies and it comes out perfect every time. Thank you for this! It’s rare that we all like the same dinner.

    • says

      Hi Tiffiny, thanks so much for taking the time to let me know you liked this recipe, it means so much to hear from readers like you. I know exactly what you mean about the rarity of everyone liking the same dinner — for us, even when ordering a pizza it’s hard! Glad to hear this one makes everyone happy. 🙂


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