Turkey Pot Pie Recipe (gluten-free)

Last Updated on November 17, 2025 by Carrie Korem, FNTP

This creamy turkey pot pie recipe is the perfect way to turn leftover Thanksgiving turkey into a warm, satisfying dinner that feels completely fresh. Instead of a traditional pie crust, this version uses tender gluten free, grain free biscuits made from almond flour and coconut flour.

The filling is rich and velvety thanks to heavy cream, sautéed onion, mushrooms, and thyme. It comes together in one skillet with ingredients you probably already have in your kitchen after a holiday meal. If you are avoiding gluten for thyroid health, or you simply feel better without wheat, this turkey pot pie recipe gives you all the cozy comfort without the usual flour.

You can assemble it ahead, bake it fresh  and enjoy a hearty meal that uses up leftover turkey in a really delicious way.

Ingredients in Turkey Pot Pie

This turkey pot pie recipe has two simple parts a creamy turkey filling and an easy gluten free biscuit topping.

Ingredients for the creamy turkey filling

• Shredded cooked turkey
• Unsalted butter
• Yellow onion
• White mushrooms
• Garlic cloves
• Dried thyme
• Heavy cream
• Celtic sea salt
• Freshly ground black pepper

The filling is thick and creamy from the combination of sautéed vegetables and heavy cream. You don’t need any wheat flour to thicken it, which keeps this turkey pot pie gluten free.

Ingredients for the gluten free biscuit topping

• Finely ground almond flour
• Coconut flour
• Celtic sea salt
• Baking soda
• Baking powder
• Unsalted butter, cold, cut into tablespoons
• Whole milk

Using almond flour and coconut flour gives the biscuits a tender crumb and a slightly nutty flavor that works so well with savory turkey filling. The cold butter and milk create that classic biscuit texture without any grains.

How to Make Turkey Pot Pie

This turkey pot pie recipe is super simple to make. You will sauté the vegetables, stir together the filling, make a quick biscuit dough in the food processor, then bake until golden.

For the creamy turkey filling

1. Preheat your oven to 350 degrees F and adjust the rack to the middle position.
2. Heat the butter in a large skillet over medium heat.
3. Add the onion and mushrooms and sauté until the mushrooms are soft and have released their juices, about 10 to 12 minutes.
4. Move the vegetables to the side of the pan and add the garlic and thyme in the center of the pan.
5. Stir the garlic and thyme until fragrant, about 45 seconds, then stir them into the mushroom mixture.
6. Turn off the heat and stir in the shredded turkey, cream, 1 1/2 teaspoons sea salt, and pepper until everything is well combined.
7. Pour the mixture into an 8 by 8 inch baking dish and spread it into an even layer.

For the gluten free biscuit topping

1. Place the almond flour, coconut flour, sea salt, baking soda, and baking powder into the bowl of a food processor.
2. Pulse 2 to 3 times to combine the dry ingredients.
3. Add the cold butter and pulse for eight 1 second pulses until the mixture looks like coarse crumbs.
4. Pour in the milk and pulse again just until the mixture comes together and forms a soft dough.

Assemble and bake your turkey pot pie

1. Use a 2 inch cookie scoop to scoop out dough balls.
2. Place the dough balls on top of the turkey filling, lining them up in a symmetrical pattern to cover the surface.
3. Bake the turkey pot pie for 25 to 30 minutes, until the filling is bubbly and the biscuits are golden brown on top.
4. Remove from the oven and let the pot pie cool for about 10 minutes before serving so the filling can set slightly.

At this point your gluten free turkey pot pie recipe is ready to serve. The biscuits will be golden on top and tender inside, and the creamy filling will be bubbling around the edges.

Why You’ll Love This Turkey Pot Pie

There are so many reasons this turkey pot pie recipe will become a regular part of your post holiday plan!

• It is completely gluten free and grain free, which is especially helpful if you are supporting thyroid health or managing Hashimoto symptoms.
• The recipe uses simple real food ingredients that you can pronounce and feel good about serving your family.
• It turns leftover turkey into a creamy, satisfying dinner that feels special.
• The biscuit topping is quick to make and bakes up tender and buttery.
• Everything bakes in one dish so cleanup stays simple.

If you have been missing classic comfort food while eating gluten free, this turkey pot pie recipe brings back that cozy feeling without using regular flour.

Use Leftover Thanksgiving Turkey

After a big holiday meal, it is very common to end up with extra roast turkey that you do not want to waste. This turkey pot pie recipe is designed exactly for that.

A few tips for using leftover Thanksgiving turkey:

• Use mixed meat
  A combination of white meat and dark meat works really well in this turkey pot pie. The dark meat adds extra flavor and keeps the filling moist.
• Shred or chop the turkey
  Shredded turkey tends to blend into the creamy filling, but small cubes also work. Aim for bite sized pieces so every spoonful has a bit of turkey.
• Use chilled leftovers
  You can use turkey straight from the refrigerator. There is no need to warm it before stirring it into the skillet with the cream and vegetables.
• Swap in cooked chicken if needed
  If you do not have leftover turkey, you can use cooked chicken in the exact same way. Rotisserie chicken, roasted chicken thighs, or poached chicken all work in this recipe.

Serve this turkey pot pie recipe on a chilly night, curl up with a warm bowl, and enjoy every creamy bite. I hope it helps you turn leftover turkey into something that feels simple and special!

Turkey Pot Pie Recipe (gluten-free)

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• Author: Carrie Korem, FNTP
• Prep Time: 20
• Cook Time: 50
• Total Time: 1 hour 10 minutes
• Category: main dish
• Diet: Gluten Free

Ingredients

Units USM

For the filling:

• 3 cups shredded cooked turkey
• 2 tablespoons unsalted butter
• 1 yellow onion, minced
• 5 ounces white mushrooms, slices
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 cup heavy cream
• 1 1/2 tsp Celtic sea salt
• 1/4 teaspoon freshly ground black pepper

For the biscuits:

• 2 1/2 cups finely ground almond flour
• 1 tablespoons coconut flour
• 1/2 teaspoon Celtic sea salt
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 5 tablespoons unsalted butter, cold, cut into tablespoons
• 1/2 cup whole milk

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Instructions

Preheat he oven to 350 degrees F and adjust the rack to the middle position. Heat the butter in a large skillet over medium heat. Add the onion and mushrooms and sauté until the mushrooms are soft and have released their juices, about 10-12 minutes. Move the vegetables to the side of the pan and add the garlic and thyme in the center of the pan. Stir the garlic and thyme until fragrant, about 45 seconds, then stir them into the mushroom mixture. Turn off the heat and stir in the shredded turkey, cream, 1 1/2 tsp sea salt, and pepper. Pour the mixture into an 8×8-inch baking dish. 

To make the biscuit topping, place the almond flour, coconut flour, sea salt, baking soda and baking powder into the bowl of a food processor. Pulse 2-3 times to combine. Add the butter and pulse for eight 1-second pulses. Pour in the milk and pulse until the mixture comes together and forms a dough. Use a 2-inch cookie scoop to scoop out the dough balls and place them on top of the chicken filling, lining up the balls in a symmetrical pattern. Bake for 25-30 minutes until the filling is bubbly and the biscuits are golden brown on top. Cool for 10 minutes before serving.