Have you got leftover turkey sitting in the fridge? Don't let it be wasted. Turn it into something you’ll actually be excited to eat. This Gluten-Free Leftover Turkey Pot Pie is your cozy, easy answer to post-holiday cooking.
It’s golden, flaky, and filled with creamy, savory goodness without the dairy, gluten, or tummy drama. Made with simple, low-FODMAP ingredients, it’s comfort food that loves you right back. So grab that rolling pin and give your leftovers the glow-up they deserve.
Ingredients:
For the filling:
- 2 tablespoons garlic-infused olive oil (FODMAP-friendly flavor)
- 1 ½ cups cooked turkey, shredded or chopped
- 1 medium carrot, diced
- ½ cup green beans, chopped
- ½ cup frozen peas (use sparingly for low-FODMAP)
- 1 tablespoon gluten-free flour
- 1 cup low-FODMAP chicken broth
- ¾ cup canned coconut milk (unsweetened)
- ½ teaspoon dried thyme
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Salt and pepper, to taste
For the crust (top & bottom):
- 2 ½ cups gluten-free all-purpose flour
- 1 teaspoon salt
- ½ cup solid coconut oil or vegan butter
- ½ cup cold water (plus 1–2 tablespoons if needed)
- 1 egg (for brushing, optional)
How to Make It:
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Prep the crust. In a large bowl, mix gluten-free flour and salt. Cut in coconut oil until crumbly. Gradually add cold water, one tablespoon at a time, until a dough forms. Divide in half, shape into discs, wrap, and chill for 20 minutes.
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Make the filling. Heat garlic-infused olive oil in a skillet over medium heat. Add carrots, green beans, and peas; sauté for 3–4 minutes. Stir in turkey and gluten-free flour until coated.
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Create the sauce. Pour in chicken broth and coconut milk. Stir until thickened, about 5 minutes. Season with salt, pepper, and thyme, then remove from heat and let cool slightly.
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Assemble the pie. Roll out one dough disc and line your pie dish. Spoon in the cooled filling. Roll out the second disc and lay it over the top. Seal the edges and cut a few slits to vent. Brush with beaten eggs if desired.
- Bake. Bake at 375°F for 35–40 minutes, or until golden brown and bubbly. Let cool for 10–15 minutes before slicing.
Quick Tips
- Chilling the dough helps it roll out easier and stay flaky.
- Always let your filling cool before assembling—it keeps the crust crisp.
- Use garlic-infused olive oil to get that savory flavor without FODMAP triggers.
- For gut support: Sprinkle Regular Girl Original Powder over your slice once it’s a bit cool (not hot/warm). This keeps probiotics alive and helps your digestion stay happy and balanced.
Leftovers Never Tasted This Good
Don’t let those leftovers sit another day. Turn them into something cozy, golden, and downright delicious with this Gluten-Free Turkey Pot Pie. The crust is flaky, the filling is creamy, and your gut will thank you for every bite. So preheat that oven, grab your pie dish, and make leftover night feel like the main event.
Turn that golden, gut-friendly turkey pot pie into a moment worth sharing! Snap a photo, tag @getregulargirl, and use #BloatFreeWithRegularGirl for a chance to be featured. We’d love to see your cozy, tummy-happy creation bringing new life to those leftovers.