Amazing Gluten-Free Turkey Pot Pie with Fluffy Biscuit Topping

Name: Amazing Gluten-Free Turkey Pot Pie with Fluffy Biscuit Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked turkey, diced; 1 cup carrots, chopped; 1 cup peas; 1 cup potatoes, diced; 1/2 cup onion, diced; 3 tbsp butter; 3 tbsp gluten-free flour; 2 cups chicken or turkey broth; 1/2 cup milk; 1 tsp salt; 1/2 tsp black pepper; 1 tsp thyme; 1 cup gluten-free biscuit mix; 1/3 cup milk (for biscuit topping)

Author: mira belle

Published: September 25, 2025

There’s nothing quite like the smell of a bubbling gluten-free turkey pot pie with a biscuit topping filling your kitchen on a chilly evening. This recipe became my go-to comfort food after last Thanksgiving, when I found myself staring at a mountain of leftover turkey. I wanted something hearty, cozy, and – most importantly – easy enough to throw together after a long day. My gluten-free version keeps all the creamy, savory goodness of traditional pot pie while topping it with those irresistible fluffy biscuits that my kids fight over. Trust me, no one will miss the gluten when they taste this soul-warming dish that’s become our family’s favorite way to reinvent leftovers.

Why You’ll Love This Gluten-Free Turkey Pot Pie with a Biscuit Topping

This pot pie checks all the boxes for me – and here’s why it’ll become your new favorite too:

Comfort in every bite: That creamy filling and fluffy biscuit topping? Pure cozy magic.
Easy weeknight win: Uses simple ingredients and comes together faster than you’d think.
Gluten-free doesn’t mean flavor-free: You’d never guess it’s GF – it’s just delicious.
Leftover hero: Turns holiday turkey (or rotisserie chicken) into something special.
Kid-approved: My picky eaters gobble this up – biscuits make everything more fun!

Seriously, this is the kind of meal that makes everyone ask for seconds while forgetting it’s gluten-free at all.

Ingredients for Gluten-Free Turkey Pot Pie with a Biscuit Topping

Here’s everything you’ll need to make this cozy dish. I’ve split it into filling and biscuit topping so you can shop and prep efficiently:

For the filling:
- 2 cups cooked turkey, diced (about 1/2-inch pieces – rotisserie chicken works too)
- 1 cup carrots, chopped (1/4-inch pieces for even cooking)
- 1 cup frozen peas (no need to thaw)
- 1 cup potatoes, diced (Yukon Golds hold their shape best)
- 1/2 cup onion, finely diced
- 3 tbsp butter (the real stuff – it makes a difference!)
- 3 tbsp gluten-free all-purpose flour blend (I swear by Bob’s Red Mill 1-to-1)
- 2 cups chicken or turkey broth (low sodium so you control the salt)
- 1/2 cup whole milk (for creaminess)
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper (freshly ground if you have it)
- 1 tsp dried thyme (or 1 tbsp fresh)
For the biscuit topping:
- 1 cup gluten-free biscuit mix (I use Pamela’s or make my own blend)
- 1/3 cup milk (any kind works – see substitutions below)

Ingredient Notes & Substitutions

Need to tweak something? Here’s what I’ve tested: Swap dairy milk for almond milk in the biscuits (they’ll be slightly less fluffy). Veggie broth works fine if you’re avoiding poultry. For GF flour, stick with blends containing xanthan gum – otherwise your filling won’t thicken right. Don’t skip the butter in the roux though – it’s what gives that rich flavor we all crave!

How to Make Gluten-Free Turkey Pot Pie with a Biscuit Topping

Don’t let the layers fool you – this gluten-free turkey pot pie comes together faster than you’d think! Just follow these simple steps for that perfect creamy filling and fluffy biscuit topping combo we all crave.

Preparing the Filling

First, grab your favorite deep skillet (I use my trusty cast iron) and melt that butter over medium heat. Toss in your diced onions and let them soften until they’re translucent – about 3 minutes should do it. Now sprinkle in your gluten-free flour and whisk like crazy for a full minute. This is your roux, and it’s what’ll thicken everything beautifully. Slowly pour in your broth and milk while whisking constantly – trust me, going slow prevents lumps! Once it’s smooth as silk, stir in all those chopped veggies, turkey, and seasonings. Let it bubble away for 5 minutes until the potatoes start to soften and the sauce coats the back of a spoon.

Gluten-Free Turkey Pot Pie with a Biscuit Topping - detail 1

Making the Biscuit Topping

While the filling simmers, mix your biscuit dough. Here’s my golden rule: less is more! Gently stir the milk into your gluten-free biscuit mix just until combined – a few lumps are totally fine. Overmixing makes tough biscuits, and nobody wants that. The dough should be thick but still scoopable, like slightly wet cookie dough.

Baking the Pot Pie

Pour your hot filling into a greased 9-inch pie dish or small casserole, then drop spoonfuls of biscuit dough all over the top. Bake at 375°F for 20-25 minutes until those biscuits turn golden brown and gorgeous. Let it rest 5 minutes before serving – the filling thickens perfectly as it cools slightly.

Gluten-Free Turkey Pot Pie with a Biscuit Topping - detail 2

Tips for the Best Gluten-Free Turkey Pot Pie with a Biscuit Topping

After making this dozens of times (yes, my family requests it that often!), here are my can’t-miss secrets:

Uniform veggies = even cooking: Chop everything about 1/4-inch so nothing’s undercooked or mushy.
Hot skillet starts: Preheat your pan before adding butter – it makes the roux come together beautifully.
Broiler magic: For extra crispy biscuits, pop it under the broiler for just 1-2 minutes at the end.
Rest time matters: Letting it sit 5 minutes after baking helps the filling thicken perfectly.

Oh, and always make extra – leftovers taste even better the next day!

Storing and Reheating Gluten-Free Turkey Pot Pie

This pot pie keeps like a dream! Store leftovers covered in the fridge for up to 3 days – just pop individual portions in the microwave for quick lunches. For best results though, reheat larger portions in a 350°F oven until bubbly (about 15 minutes) to keep those biscuits fluffy. You can also freeze it before baking – just add 10 extra minutes to the cooking time when you’re ready. Pro tip: If the biscuits brown too fast, tent with foil while the filling heats through.

Nutritional Information for Gluten-Free Turkey Pot Pie with a Biscuit Topping

Here’s the scoop on what’s in each comforting serving (remember, these are estimates based on my exact ingredients): One hearty portion has about 320 calories, 12g fat (6g saturated), 20g protein, and 30g carbs with 4g fiber. It’s a satisfying meal that gives you that cozy comfort without leaving you weighed down!

FAQs About Gluten-Free Turkey Pot Pie with a Biscuit Topping

Here are answers to the questions I get asked most about this recipe – I’ve tested all these variations, so you know they work!

Can I use chicken instead of turkey?
Absolutely! Rotisserie chicken or leftover roasted chicken works beautifully. Just use 2 cups of diced meat – dark or white meat both taste great in this gluten-free pot pie.

How can I make this dairy-free?
Swap the butter for olive oil in the filling, and use your favorite non-dairy milk (I like almond or oat milk) for both the filling and biscuits. The texture changes slightly, but it’s still delicious comfort food!

Why is my biscuit topping dense?
You probably overmixed the dough! Gluten-free biscuits need gentle handling – stir just until combined, lumps and all. Also make sure your baking powder is fresh if using homemade biscuit mix.

Can I freeze leftovers?
Yes! Freeze individual portions for up to 2 months. Thaw in the fridge overnight, then reheat at 350°F until hot through – about 20 minutes. The biscuits won’t be quite as fluffy, but the flavor’s still amazing.

Tried this gluten-free turkey pot pie with biscuit topping? I’d love to hear how it turned out for you – leave a rating below if you make it!