Description
A cozy, gluten-free pot pie made with tender turkey, a silky herb-filled stew, and a flaky crust baked right in a cast iron skillet. The perfect way to use leftover turkey in a warm, satisfying dinner.
Ingredients
Scale
- 3 1/2 cups low sodium chicken broth, divided
- 2 tablespoons butter
- 1/2 medium onion, finely diced
- 1 stalk celery, finely diced
- 3 medium carrots, thinly sliced
- Salt and black pepper
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 3 tablespoons cornstarch
- 1/4 cup creme fraiche
- 3 cups shredded cooked turkey or chicken
- 1 cup frozen peas
- 1/2 batch gluten-free pie dough for a 9-inch crust
- 1 egg, beaten
Instructions
- Pour 1/2 cup of chicken broth into a small measuring cup and set aside.
- Melt the butter in a 10-inch cast iron skillet over medium-high heat. Add the onion, celery, and carrots. Season with salt and pepper. Cook 5 to 6 minutes until tender.
- Stir in the garlic, thyme, and bay leaf, cooking about 30 seconds until fragrant.
- Pour in 3 cups of chicken broth and bring to a simmer. Whisk the reserved broth with the cornstarch to form a slurry. Slowly pour the slurry into the simmering broth while whisking. Bring to a boil, then reduce heat and simmer 5 minutes.
- Whisk in the creme fraiche. Add shredded turkey and peas. Adjust salt and pepper to taste, discard bay leaf, and let the mixture cool at least 30 minutes.
- Preheat oven to 400 degrees F. Roll out the gluten-free pie dough into a 10-inch round on lightly floured parchment.
- Lay the dough over the cooled filling. Brush with egg wash and cut three slits for steam to escape.
- Place the skillet on a foil-lined baking sheet and bake 40 minutes until golden brown and bubbling.
- Let cool 10 minutes before serving.
Notes
You can assemble and bake this pot pie a day ahead. Reheat at 350 degrees F until warmed through. A mix of roasted vegetables makes a delicious vegetarian version. Dairy-free modifications work well, simply omit the creme fraiche. Freezes beautifully in a freezer-safe dish for up to two months.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 110mg