Gluten Free Turkey Pot Pie

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Hey, I’m Chloe! If your kitchen is still holding onto a container (or two) of leftover turkey after the holidays, this Gluten Free Turkey Pot Pie is the perfect way to bring new life to those last bits. Around here at Meat & Melt, we’re all about turning simple ingredients into warm, hearty meals that make you feel right at home.

A vertical Pinterest pin featuring a golden-brown flaky pie crust being scooped with a spoon to reveal a creamy turkey and vegetable filling, with the text "Gluten Free Turkey Pot Pie".

And today’s recipe? Oh, it’s everything I love in comfort food — a silky, savory filling tucked under a flaky gluten-free crust that bakes up golden and crisp in your favorite cast iron skillet.

Why This Gluten Free Turkey Pot Pie Works Every Time

Let me be honest — pot pie is one of those meals I get excited about, but I’m picky. I want a flaky crust that tastes like a treat, and I want a filling that’s silky instead of gloopy. Something with depth, aroma, and just the right balance of veggies and turkey.

What You Need to Make Gluten Free Turkey Pot Pie

This pot pie uses everyday ingredients, but each one plays a role in building that warm, savory flavor we’re going for. Here’s what you’ll need, along with a few helpful notes:

Turkey: Perfect for using leftovers. Shredded chicken works just as easily, so don’t hesitate to swap based on what you’ve got.
Vegetables: A simple trio of onion, celery, and carrots gives the filling its base flavor. They soften in butter and pick up all the herbs beautifully.
Garlic, Thyme, and Bay Leaf
Chicken Broth
Cornstarch
Creme Fraiche: Adds a gentle creaminess and slight tang to the stew. Sour cream works too.
Frozen Peas
Gluten-Free Pie Crust
Egg

For precise amounts, check the recipe card at the end of the post.

A flat-lay arrangement of bowls containing shredded turkey, peas, diced carrots, celery, onions, garlic, herbs, broth, cream, an egg, and a gluten-free pie crust on a black marble surface.

How to Make Gluten Free Turkey Pot Pie

Make the Stew

Start by melting butter in a cast iron skillet. Add your chopped onion, celery, and carrots, giving them time to soften and release their flavor. Once they’re tender, stir in the garlic, thyme, and bay leaf — this is where your kitchen starts smelling amazing.

A cast-iron skillet filled with sautéed diced carrots, celery, and onions with a bay leaf and wooden spoon for Gluten Free Turkey Pot Pie.

Pour in most of the chicken broth and bring it to a simmer. Whisk the reserved broth with cornstarch, then slowly pour that slurry into the skillet as you stir. The mixture will thicken slightly and become silky after a quick simmer.

Fresh thyme sprigs and a bay leaf simmering in a vegetable broth with carrots and celery for Gluten Free Turkey Pot Pie.

Stir in the creme fraiche, shredded turkey, and peas. Season to taste, discard the bay leaf, and let the mixture cool so it doesn’t melt the crust when you assemble the pie.

A whisk stirring a creamy white sauce into a simmering vegetable and herb broth in a skillet for Gluten Free Turkey Pot Pie.

A wooden spoon stirring shredded turkey and bright green peas into a thick, creamy vegetable gravy for Gluten Free Turkey Pot Pie.

Roll the Crust

Roll out your gluten-free pie dough into a circle, large enough to drape over your skillet. Gluten-free dough can be a little more delicate, so rolling it out on lightly floured parchment helps it stay smooth and easy to transfer.

Assemble and Bake

Lay the crust over your cooled filling, fold or trim the edges if needed, and brush the surface with egg wash. Cut a few slits to let the steam escape.

A raw, gluten-free pastry crust draped over a skillet with decorative crimped edges and steam vents cut in the center.

Bake until golden and bubbling. Once done, let it rest for about 10 minutes so the filling settles. Then it’s straight to the table for a warm, cozy dinner.

A close-up view of a perfectly golden-brown, flaky puff pastry crust emerging from the oven for Gluten Free Turkey Pot Pie.

Helpful Tips for Making Gluten Free Turkey Pot Pie

Use the Skillet Method: Cooking and baking everything in the same pan makes cleanup easy and helps the filling develop richer flavor.
Cool the Filling Before Adding the Crust: A hot filling can melt your gluten-free dough, making it harder to handle.
Make Your Pie Dough Ahead: Gluten-free pie crust stores well in the freezer, so prepping it earlier makes this dinner extra quick.
Vegetarian Option: Swap the turkey for roasted veggies like squash, carrots, turnips, or parsnips. The method stays the same.
Dairy-Free Option: Omit the creme fraiche or use a dairy-free alternative. The stew will still be silky and delicious.

A large spoon scooping out a portion of Gluten Free Turkey Pot Pie from a cast-iron skillet into a white ceramic bowl.

Serving Ideas

This pot pie stands strong on its own, but a fresh green salad or roasted vegetables make the perfect companion. I also love adding a sprinkle of fresh thyme on top just before serving for a little extra aroma.

Wrapping Up

This Gluten Free Turkey Pot Pie captures everything I love about comfort food — warm, hearty, familiar flavors wrapped in a crisp, flaky crust. It’s the best way to turn leftover turkey into something special without spending the whole night cooking. If you make it, I’d love to hear what you think. Your kitchen wins always inspire new ideas around here.

A top-down view of a single bowl of Gluten Free Turkey Pot Pie featuring a thick crust over shredded turkey, peas, and carrots.

FAQ

Can I make this dairy-free?

Yes. Simply skip the creme fraiche or use a dairy-free cream alternative.

Can I make this ahead?

You can assemble and bake the pot pie a day ahead. Store it in the fridge and reheat until warmed through.

What if I don’t have a cast iron skillet?

Any deep-sided oven-safe skillet works. You can also assemble the pie in a baking dish.

Can I freeze this pot pie?

Yes. Bake it in a freezer-safe dish, cool completely, wrap tightly, and freeze for up to two months.