Gluten Free Classic Turkey Pot Pie

Total time1 hr 45 min

Prep time35 min

Cook time55 min

Golden, flaky pastry cradles a hearty filling of tender turkey, sweet peas, and a savory mix of carrots, celery, and onion, all bound together in a rich, herb-flecked sauce. Fresh thyme adds a fragrant lift, while the low-sodium chicken broth keeps the base savory without overpowering the vegetables. Each bite delivers that classic comfort-food combination: a crisp, golden-brown top giving way to a creamy, steaming interior. The turkey is cooked until perfectly tender, and the vegetables retain just the right amount of bite, making every spoonful satisfying. This pot pie is a great option for a gluten free table, delivering all the cozy, nostalgic flavor of the original without any compromise on texture or taste. It's the kind of dish that makes a weeknight dinner feel like a special occasion.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp salt
1 cup (2 sticks) unsalted butter, cold, cut into ½-inch cubes
6–8 tbsp ice water

For the filling

4 tbsp unsalted butter
1 medium yellow onion, finely diced
3 medium carrots, peeled and cut into ½-inch pieces
3 stalks celery, cut into ½-inch pieces
3 cloves garlic, minced
⅓ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups low-sodium chicken broth
¾ cup whole milk
3 cups cooked turkey, cut into ¾-inch pieces
1 cup frozen peas
1 tsp fresh thyme leaves
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For the egg wash

1 egg, beaten
1 tbsp whole milk

Instructions

1
Make the crust: Whisk together the flour and salt in a large bowl. Add the cold butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be wet or sticky. Divide the dough in half, flatten each half into a disk, wrap tightly, and refrigerate for at least 15 minutes.
2
Preheat the oven to 400°F (205°C).

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!