Gluten-Free Turkey Pot Pie
This delicious Gluten-Free Turkey Pot Pie is a fabulous way to use up leftover turkey (and even leftover vegetables, if you have them). Make it all in one skillet for easy prep and clean-up!
Equipment
- 1 12-inch oven-safe skillet
Ingredients
- ¼ cup of olive oil
- ½ medium onion chopped
- 2 celery stalks chopped
- 3 cloves of garlic minced
- 1 tablespoon fresh rosemary chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons cornstarch
- 1 ½ cups chicken or turkey broth Pacific Foods Chicken Broth is labeled gluten-free
- ½ cup milk
- ½ cup Chardonnay or dry white wine optional: if omitting wine increase broth and milk by ¼ cup each
- 3 cups leftover turkey chopped or shredded (or substitute chicken)
- 10 ounce bag of frozen peas and carrots, thawed (or substitute approximately 1 ¼ cup of chopped leftover vegetables)
- 1 unbaked pie crust use one crust from my easy gluten-free pie crust recipe
Instructions
- Preheat oven to 425℉.
- In a 12-inch oven-safe skillet, heat olive oil over medium heat. Add onion, celery, garlic, and rosemary. Sauté until the onions are soft and translucent, 5-7 minutes.
- Stir in salt, pepper, and cornstarch
- Reduce heat to medium-low. Add broth, milk, and wine. Cook until the sauce is thick and bubbly, approximately 7-10 minutes, stirring occasionally.
- Stir in turkey and defrosted peas and carrots (or chopped leftover vegetables). Remove the skillet from heat.
- On parchment paper, roll out gluten-free pie dough to roughly 12", or the size of your skillet. If needed, dust your work surface with additional cornstarch or gluten-free flour to prevent sticking.
- Top the pie filling with the crust. Cut several small slits in the crust to vent.
- Bake for 30-35 minutes until the crust is golden brown.
- Let the skillet pot pie rest for 10 minutes before serving.
Notes
Thanksgiving Leftovers: This recipe is designed to use up Thanksgiving leftovers. It calls for approximately 3 cups of chopped or shredded leftover Turkey and approximately 1 ¼ cup of chopped leftover vegetables. Feel free to adjust the amounts up or down slightly, depending on your leftover quantities.
Food Safety: According to the USDA, cooked turkey is safe for 3-4 days in the refrigerator. Start counting from the day you originally made the turkey.
Nutrition
Calories: 315kcalCarbohydrates: 19gProtein: 18gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 60mgSodium: 474mgPotassium: 280mgFiber: 2gSugar: 1gVitamin A: 1855IUVitamin C: 5mgCalcium: 47mgIron: 2mg
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