This homemade from scratch turkey pot pie is so good. It has a gluten-free crust, and the filling is full of vegetables and chopped turkey leftover from Thanksgiving.
Turkey Pot Pie is a simple casserole everyone will love.
A few years ago, I made a savory vegetarian pot pie, and we liked it so much that we decided to try it with leftover turkey. It's excellent! It does take some work, but making this homemade turkey pot pie is well worth the effort.
Pot pie and baked potatoes were common meals at my house when I was growing up. They were filling and cheap, but never "homemade." All the kids liked them.
Of course, commercially made pot pies are not the healthiest choices, but I do like a good once in a while. I no longer eat it with a baked potato (way too many carbs!), and we make the crust gluten-free because of my food sensitivities. But it's still excellent!
What You Need
You'll need measuring cups and spoons, knives, a cutting board, a vegetable peeler, a sauté pan, a food processor, and a casserole dish. But get yourself some beautiful crystal wine glasses and enjoy a moment of gracious living while the pot pie is baking.
From Scratch Turkey Pot Pie
Ingredients
Filling Ingredients
- 4 tablespoons olive oil
- 4 shallots peeled and cut in quarters
- ¼ cup chopped onion
- ½ cup sliced button mushrooms
- 2 garlic cloves minced
- ½ medium sweet potato peeled and diced
- ½ medium russet potato peeled and finely diced
- 1 celery stalk finely diced
- 2 large carrots peeled and finely diced
- ½ cup baby Brussels sprouts
- 1 small fennel bulb diced, or ½ teaspoon of fennel seeds
- ½ cup frozen peas
- 1½ cups dry white wine
- 1½ cups coconut milk or regular milk if you don't need dairy free
- 2 tablespoons coconut oil or butter
- 2 tablespoons gluten free flour
- 1 tablespoon chopped fresh tarragon 0r ½ teaspoon dried
- 1 bay leaf
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ pound cooked turkey cut in one-inch cubes
Herbed Crust Ingredients
- 1 cup gluten free flour
- 1 cup almond meal flour
- ½ cup Crisco another vegetable shortening
- 1 tablespoon finely chopped fresh basil or ½ teaspoon dried basil
- ½ teaspoon dried rosemary or 1 tablespoon fresh, chopped
- ½ teaspoon dried thyme or 1 tablespoon, chopped
- Pinch sea salt about ⅙ teaspoon
- ½ cup water
Instructions
Filling Directions
-
In a large sauté pan, cook the onion, shallots and sliced mushrooms in the olive oil until the onions are transparent and the mushrooms are slightly browned.
-
Add the potatoes, carrots, celery, fennel, Brussels sprouts, and peas and cook for about 5 minutes.
-
Add the wine and the coconut oil (or butter).
-
Mix the flour in the coconut milk (or another milk alternative) and pour it into the vegetables, stirring until the sauce is smooth and thickened and the vegetables are crisp tender, about 15 minutes.
-
Add the herbs, turkey, salt and pepper, and stir.
-
Remove the bay leaf and discard it.
Crust Directions
-
To prepare the crust, mix the GF flour and almond flour together in a food processor using the dough blade.
-
Add the Crisco (or oil), herbs and salt and mix well to form a dough.
-
Add up to one-half cup water (a little at a time) if the dough seems too dry.
-
Cut the dough in half and roll into a 13-inch circle.
-
If using a bottom crust (we didn't use a bottom crust), fit the dough into a 1-quart, oiled, baking dish and trim the edges, leaving a ½-inch overhang.
-
Spoon the filling into the bottom crust.
-
Roll out the second half of the dough into a 12-inch circle.
-
Place it over the filling and trim the edges of the dough.
-
Make 4 incisions in the top crust with a knife to serve as vents.
-
Bake the potpie at 350°F for 45 minutes, or until the top crust is golden brown.
-
Let stand for 5 minutes before serving.
From Scratch Turkey Pot Pie With Gluten Free Crust
This gluten free turkey pot pie takes a bit of work, but it is well worth the effort!
Author: Recipe Idea Shop
Ingredients
Filling Ingredients
- 4 tablespoons olive oil
- 4 shallots peeled and cut in quarters
- ¼ cup chopped onion
- ½ cup sliced button mushrooms
- 2 garlic cloves minced
- ½ medium sweet potato peeled and diced
- ½ medium russet potato peeled and finely diced
- 1 celery stalk finely diced
- 2 large carrots peeled and finely diced
- ½ cup baby Brussels sprouts
- 1 small fennel bulb diced, or ½ teaspoon of fennel seeds
- ½ cup frozen peas
- 1½ cups dry white wine
- 1½ cups coconut milk or regular milk if you don't need dairy free
- 2 tablespoons coconut oil or butter
- 2 tablespoons gluten free flour
- 1 tablespoon chopped fresh tarragon 0r ½ teaspoon dried
- 1 bay leaf
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ pound cooked turkey cut in one-inch cubes
Herbed Crust Ingredients
- 1 cup gluten free flour
- 1 cup almond meal flour
- ½ cup Crisco another vegetable shortening
- 1 tablespoon finely chopped fresh basil or ½ teaspoon dried basil
- ½ teaspoon dried rosemary or 1 tablespoon fresh, chopped
- ½ teaspoon dried thyme or 1 tablespoon, chopped
- Pinch sea salt about ⅙ teaspoon
- ½ cup water
Instructions
Filling Directions
- In a large sauté pan, cook the onion, shallots and sliced mushrooms in the olive oil until the onions are transparent and the mushrooms are slightly browned.
- Add the potatoes, carrots, celery, fennel, Brussels sprouts, and peas and cook for about 5 minutes.
- Add the wine and the coconut oil (or butter).
- Mix the flour in the coconut milk (or another milk alternative) and pour it into the vegetables, stirring until the sauce is smooth and thickened and the vegetables are crisp tender, about 15 minutes.
- Add the herbs, turkey, salt and pepper, and stir.
- Remove the bay leaf and discard it.
Crust Directions
- To prepare the crust, mix the GF flour and almond flour together in a food processor using the dough blade.
- Add the Crisco (or oil), herbs and salt and mix well to form a dough.
- Add up to one-half cup water (a little at a time) if the dough seems too dry.
- Cut the dough in half and roll into a 13-inch circle.
- If using a bottom crust (we didn't use a bottom crust), fit the dough into a 1-quart, oiled, baking dish and trim the edges, leaving a ½-inch overhang.
- Spoon the filling into the bottom crust.
- Roll out the second half of the dough into a 12-inch circle.
- Place it over the filling and trim the edges of the dough.
- Make 4 incisions in the top crust with a knife to serve as vents.
- Bake the potpie at 350°F for 45 minutes, or until the top crust is golden brown.
- Let stand for 5 minutes before serving.
Nutrition (may vary depending on ingredients and amounts used)
Calories: 743kcal | Carbohydrates: 43g | Protein: 19g | Fat: 54g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 25mg | Sodium: 499mg | Potassium: 825mg | Fiber: 9g | Sugar: 8g | Vitamin A: 6969IU | Vitamin C: 22mg | Calcium: 144mg | Iron: 6mg
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