Turkey Pot Pie Gluten Free
Turkey Pot Pie Gluten Free
This bottomless Turkey Pot Pie Gluten Free is made with a Deliciously Creamy Turkey Gravy Stew and is topped an Amazingly Easy Gluten Free Buttery Milk Biscuit Topping. It’s a delicious and easy way to use up Leftovers from the Holidays.
Try spicing this recipe up a bit by adding 2 Tbsp of Curry Powder. It adds a bit heat and a whole lot of flavor.
Leftover Mashed Potatoes? Try this Everything Mashed Potato Flatbread Recipe.
Ingredients
5 Tbsp Butter
1 White Onion
4 Cloves Garlic
2 White Potatoes
2 Carrots
2 Cups Cooked Turkey
6-8 White Mushrooms
1/2 Cup Corn
3-4 Cups Turkey Broth
2 Tbsp Rice Flour
1 Tbsp Corn Starch
1 Cup Milk
Salt and Pepper to taste
For the Biscuit –
1 1/2 Cups Rice Flour
1/4 Cup Corn Starch
3 Tsp Baking Powder
5 Tbsp Butter
3/4 Cup Milk
Directions
1. In a large pot, melt 2 Tbsp of butter. Mince then add the onion and garlic. Peel, then dice the carrot and potatoes, then add to the pot. Let simmer on medium heat for five minutes.
2. Add the cooked turkey. Slice then add the mushrooms and the corn. Add enough turkey broth just to cover. Let simmer on low for 1/2 hour to 1 hour.
3. In a separate pot melt 3 Tbsp of butter. Then add the rice flour and corn starch. Stir into a thick paste, then slowly stir in the milk. Stir continuously until the mixture begins to boil. Then pour into the main stew pot.
4. Pre heat oven to 450 F
5. In a large bowl, cut butter into flour, starch and baking powder. Mix until well combined.
6. Add milk and mix until a dough forms.
7. Using a rolling pin, roll out dough into the size of your pan, on a lightly floured surface.
8. Grease the sides and bottom of a casserole dish or deep cake pan. Pour the stew into the bottom, then cover with the biscuit dough. Brush the dough with 2 tbsp of melted butter. Bake for 15 -20 minutes.
If you liked this recipe for Turkey Pot Pie Gluten Free, then you may also like these recipes for:
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- 5 Tbsp Butter
- 1 White Onion
- 4 Cloves Garlic
- 2 White Potatoes
- 2 Carrots
- 2 Cups Cooked Turkey
- 6-8 White Mushrooms
- ½ Cup Corn
- 3-4 Cups Turkey Broth
- 2 Tbsp Rice Flour
- 1 Tbsp Corn Starch
- 1 Cup Milk
- Salt and Pepper to taste
- For the Biscuit -
- 1½ Cups Rice Flour
- ¼ Cup Corn Starch
- 3 Tsp Baking Powder
- 5 Tbsp Butter
- ¾ Cup Milk
- In a large pot, melt 2 Tbsp of butter. Mince then add the onion and garlic. Peel, then dice the carrot and potatoes, then add to the pot. Let simmer on medium heat for five minutes.
- Add the cooked turkey. Slice then add the mushrooms and the corn. Add enough turkey broth just to cover. Let simmer on low for ½ hour to 1 hour.
- In a separate pot melt 3 Tbsp of butter. Then add the rice flour and corn starch. Stir into a thick paste, then slowly stir in the milk. Stir continuously until the mixture begins to boil. Then pour into the main stew pot.
- Pre heat oven to 450 F
- In a large bowl, cut butter into flour, starch and baking powder. Mix until well combined.
- Add milk and mix until a dough forms.
- Using a rolling pin, roll out dough into the size of your pan, on a lightly floured surface.
- Grease the sides and bottom of a casserole dish or deep cake pan. Pour the stew into the bottom, then cover with the biscuit dough. Brush the dough with 2 tbsp of melted butter. Bake for 15 -20 minutes.
