This is a turkey pot pie made without any dairy — no butter, no cream — using a gluten-free crust and a savory broth-based gravy. It’s a smart way to use leftover cooked turkey, and it comes together in one skillet before going into the oven, which keeps cleanup short.
Why this recipe works
The filling comes together in a single skillet, which means the fond from sautéing the aromatics — onion, carrot, celery — goes directly into the gravy instead of being lost to a separate pan. That layered cooking is what gives the sauce real depth without needing cream or butter to carry it. The second thing that matters is thickening the gravy fully on the stovetop before it goes into the oven. A loose filling will make the bottom crust soggy; a properly thickened one holds its shape when you cut into the pie. Don’t rush that step.
About the ingredients
- Gluten-free pie crust: Store-bought GF crusts vary a lot in how they handle. Look for one that specifies it can be rolled or pressed — some are crumble-only and won’t work as a top crust. Chill it well before handling.
- Plant-based butter or olive oil: Either works for sautéing the vegetables. Olive oil produces a slightly lighter result; plant-based butter adds a bit more richness. Both are fine.
- Broth: Use a good-quality chicken or turkey broth. This is the backbone of the gravy, so a watery or bland broth will show up in the final dish. Low-sodium gives you more control over seasoning.
- Cooked turkey: Leftover roasted turkey is ideal — the seasoned, slightly roasted meat adds more flavor than plain poached turkey would. Pull it into rough chunks rather than fine shreds so it doesn’t disappear into the sauce.
Leftovers and meal prep
Baked pot pie keeps in the fridge for up to 3 days, covered. Reheat individual portions in a 350°F (175°C) oven for about 15 minutes — the microwave works but softens the crust. For freezing, individual portions in ramekins freeze better than a single large pie because they reheat evenly; wrap tightly and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 35–40 minutes, covering loosely with foil for the first 20 minutes to prevent the crust from over-browning before the center is hot. Skip any fresh herb garnish before freezing — not worth the extra dish, and it won’t survive the freeze anyway.
Troubleshooting
- Filling is watery after baking: The gravy wasn’t thick enough before it went into the oven. It should coat a spoon and hold its shape when you drag a finger through it. If it’s still thin, keep cooking it on the stovetop and add a small slurry of GF flour or cornstarch mixed with cold water.
- Bottom crust is soggy: This usually means the filling was too hot when it went into the unbaked shell, or the oven wasn’t fully preheated. Let the filling cool for 10 minutes before assembling, and always start with a fully preheated oven.
- GF crust cracks when you transfer it: Gluten-free dough has no gluten to hold it together, so it tears easily. Roll it between two sheets of parchment and flip the whole thing over the dish rather than trying to lift it bare-handed.
- Turkey is dry and stringy in the finished pie: The pieces were too small and overcooked during the stovetop stage. Add the turkey last, just to warm through, and keep the chunks on the larger side — they’ll break down further in the oven.
- Crust browns too fast before the filling is hot: Tent the pie loosely with foil after the first 20 minutes of baking. This is especially common with individual ramekins, which have more exposed crust surface relative to their volume.
Easy Non-dairy Turkey Pot Pie Recipe
Ingredients
2 tablespoons olive oil- 1 medium pie crust
1 ½ cups yellow onion - diced
1 clove garlic - minced
1 pinch salt
¾ cup carrots - peeled and diced small
¾ cup red potatoes - diced small
¾ cup celery - peeled and diced small
⅓ cup parsley - coarsely chopped
½ teaspoon dried thyme
2 tablespoons unsalted butter - organic- 2 tablespoons arrowroot
½ cup chicken stock (chicken broth or chicken bouillon) - low-sodium
½ cup low-fat milk - organic
2 cups ground turkey (minced turkey) - organic and cooked
1 pinch ground black pepper
Instructions
Pie Crust Instructions
- Prepare pie crust as directed on the back of the package.
- Press bottom crust into a standard 9 1/2-inch glass pie pan.
- Place dough to be rolled out for the top of the pot pie between two pieces of parchment paper. Roll dough evenly into a circle and place in the freezer for 20 minutes. The dough will be easier to peel away from parchment paper when chilled. Bake bottom crust for 10 to 15 minutes at 350 degrees
Turkey Pie Instructions
- Preheat the oven to 350 degrees Fahrenheit. In a large sauté pan, heat the olive oil over medium heat. Add the onion, garlic and a pinch of salt. Sauté until golden.
- Add the carrot, potato, celery, parsley and thyme and continue to cook for 6 to 8 minutes or until tender.
- Transfer the vegetables to a bowl. In the same pan over medium-low heat, add the butter. Once it has melted, add the arrowroot and whisk quickly to make a paste.
- Slowly whisk in the stock and add the milk. Keep whisking until velvety smooth. Add a pinch of salt. If the sauce is too thick, add a small amount of stock.
- Return the vegetables to the pan and add the turkey and a pinch of salt and pepper. Mix to combine and set aside.
- Add mixture to prepared pie crust. Add top crust. Bake until golden brown and bubbling, approximately 50 minutes.
Nutrition
Frequently asked questions
Can I use raw ground turkey instead of cooked leftover turkey?
Yes, but cook it through completely in the skillet before adding the vegetables and broth — ground turkey must reach an internal temperature of 165°F (74°C) with no pink remaining. Drain any excess liquid from the pan after cooking so it doesn’t thin out your gravy.
Can I make this ahead and refrigerate it unbaked?
You can assemble the pie, cover it, and refrigerate it unbaked for up to 24 hours. Add 5–10 minutes to the bake time since it’s going in cold, and check that the filling is bubbling at the edges before pulling it out.
What can I use instead of a gluten-free pie crust if I can’t find one?
A layer of mashed potato piped or spread over the top works well and keeps the dish both dairy-free and gluten-free — essentially a shepherd’s pie format. You can also use GF puff pastry sheets if your store carries them.
How do I know when the pot pie is fully cooked through?
The crust should be golden and the filling should be visibly bubbling around the edges and through any vents in the top crust. If you’re using raw turkey in the filling, verify with an instant-read thermometer that the center of the filling has reached at least 165°F (74°C).
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- Cumberland Sausage Mince Pie
- Wild Venison Mushroom Pies
- Golden Turkey Empanadas
- Savory British Beef Pies
