A couple of weeks ago we went hiking on Saturday, and we had cranberry and turkey breast sandwiches (truly delicious, a family favorite after Thanksgiving). I had lots of turkey leftover, so I made a turkey pot pie, but this is a traditional chicken pot pie recipe (you can use chicken or turkey, whatever you happen to have leftover). It was my first try in a long time to make gluten free pie crust and it was a huge success. The crust turned out light and flaky and incredibly delicious. However, gluten free pie crusts are a very tender and can be a little difficult to work with – but this one is worth it. If you don’t need to make it gluten free, just use two prepared 9-inch pie crusts. Or, if you’re short on time, there are prepared gluten free pie crusts you could use as well. This recipe is incredibly tasty and full of flavor – my husband and I both loved it.

Gluten Free Turkey Pot Pie

A delicious and traditional turkey pot pie with a gluten free crust. It’s flaky and the perfect comfort food.


  • Pie Crust:
  • 2 cups gluten free flour
  • 1/2 tsp salt
  • 8 Tbsp cold butter
  • 1 large egg
  • 8 – 12 Tbsp ice cold water
  • Turkey Pot Pie:
  • 3 cups turkey, cooked and diced
  • 2 cups carrots, chopped
  • 1 cup green beans
  • 1 cup peas
  • 1/2 cup celery, chopped
  • 1 medium onion, chopped
  • 1 1/2 cups chicken broth
  • 2 Tbsp cornstarch


  1. For the Pie Crust:
  2. Combine the dry ingredients in a mixing bowl and cut the butter into the flour.
  3. in a small bowl, beat the egg.
  4. Make a well in the middle of the flour mixture and pour the egg into the well.
  5. Add 8 tbsp of water to the well in the middle and mix well.
  6. Add additional water, a tablespoon at a time, until dough forms.
  7. Form the dough into two equal balls.
  8. Roll the dough into 2 pie crusts.
  9. Place one crust in a lightly greased pie pan. Set aside.
  10. For the Filling:
  11. Preheat the oven to 400 degrees F.
  12. Combine the turkey, carrots, green beans, peas, celery, onion and 1 cup of chicken broth in a large pot.
  13. Cook for 3 – 5 minutes, or until the broth begins to boil.
  14. Mix the remaining chicken broth and cornstarch together and add to the filling mixture.
  15. Mix well and bring the mixture to a boil.
  16. Cook until the mixture begins to thicken.
  17. Pour the filling into the crust.
  18. Place the other crust onto the top of the pie and crimp the edge.
  19. Bake for 35 minutes.


Use two regular wheat flour, prepared pie crusts in place of the gluten free crust. This makes each serving 7 points.

Preparation time: 20 minute(s)

Cooking time: 35 minute(s)

Diet tags: High protein, Gluten free

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

Calories: 313

Fat: 12

Protein: 18

Entire recipe makes 8 servings

Serving size is 1/8 of a pie.

Each serving = 10 Smart Points/7 Points

PER SERVING: 313 calories; 12g fat; 5.4g saturated fat; 31g carbohydrates; 3.4g sugar; 18g protein; 3.5g fiber


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