Gluten-Free Leftover Turkey Pot Pie

Ingredients

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• 1 unbaked gluten-free pie crust for a 9-inch top crust
• 4 tbsp unsalted butter
• 1 yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1/4 cup sweet rice flour Shop
• 2 cups gluten-free chicken broth Shop
• 3/4 cup whole milk
• 3 cups cooked turkey, shredded or diced
• 1 cup frozen peas
• 1 tsp fresh thyme leaves
• salt and black pepper, to taste
• 1 egg, beaten, for egg wash

Instructions

1. 1 Heat the oven to 400F (200C). Keep the pie crust chilled until you need it.
2. 2 Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, 8 to 10 minutes.
3. 3 Sprinkle the sweet rice flour over the vegetables and stir constantly for 2 minutes to cook out the raw taste.
4. 4 Slowly whisk in the broth, then the milk. Simmer, stirring, until thick enough to coat a spoon, 4 to 5 minutes. Stir in the turkey, peas, and thyme, and season well with salt and pepper.
5. 5 Pour the filling into a 9-inch deep-dish pie plate. Lay the crust over the top, trim, crimp the edges, and cut 4 small vents. Brush with the beaten egg.
6. 6 Bake 30 to 35 minutes until the crust is deep golden and the filling bubbles through the vents. Rest 10 minutes before serving.

Nutrition (per serving)

Tips & Notes

• Sweet rice flour gives the silkiest gluten-free roux; regular white rice flour can turn slightly gritty.
• Gluten-free crusts tear easily - roll between two sheets of parchment and flip it onto the filling.
• Assemble, wrap, and freeze unbaked for up to 2 months; bake from frozen at 375F for about 60 minutes.

Common questions