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.
Recipe by Officially Gluten Free at https://www.officiallyglutenfree.com/turkey-pot-pie-gluten-free/