Gluten Free Turkey and Cranberry Pie

Imagine your favorite Thanksgiving fixings wrapped in a flaky gluten free pie crust. You can this pie with just the cranberry sauce and creamy turkey filling, or even add in some stuffing. This idea appealed to me, as turkey, cranberry and cream cheese sandwiches is my favorite way of consuming leftover turkey, but this now on my list of faves. Enjoy this gluten free turkey pie!

UPDATE: I have developed a new pie crust recipe that is very easy to work with: Perfect Gluten Free Pie Crust.

Gluten Free Turkey and Cranberry Pie


Yield: Each recipe serves 2 - 4.

Gluten Free Turkey and Cranberry Pie

A juicy gluten free turkey and vegetable pie with cranberry sauce. Add leftover stuffing if desired. I like to call it Thanksgiving pie. A labor of love, but definitely one to add to your leftover gluten free turkey recipes.


    For the Cranberry Sauce:
  • 3 cups fresh or frozen cranberries + 1/2 cup sugar, cooked until tender and thick (or 2 cups cranberry sauce)
  • 4 Tablespoons butter, divided
  • For the Creamy Turkey Filling:
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon minced parsley, flat leaf or regular
  • 1 carrot, chopped finely
  • 1 stalk celery, chopped finely
  • 1 cup yellow onion, chopped finely
  • 4 cups low-sodium gluten-free chicken broth (O Organics, Better Than Bouillon, or Herb Ox), divided
  • 2 cups leftover turkey
  • 1 large bay leaf
  • 1/4 cup all-purpose gluten-free flour (I use Namaste)
  • Fine sea salt and pepper, to taste
  • Double recipe Gluten Free Phyllo Dough
  • Fine sea salt, to taste
  • 1 egg white, beaten slightly, for brushing dough


  1. In a medium size sauce pan, add cranberries, sugar, (or cranberry sauce), and butter; cook on medium-low heat until thick and juicy.
  2. Heat oil in a large pot, add onion, celery, carrots and parsley; saute until tender; add turkey, broth and bay leaf; simmer on low until flavors combine, about 20 minutes.
  3. Whisk together flour with cold reserved broth; pour into the turkey mixture, stirring quickly and constantly, until thickened. Salt and pepper to taste; and set aside.
  4. Make the double batch of phyllo dough; cut dough almost in half (one a little larger for the bottom pie crust) and form into 2 disks, refrigerate for about 30 minutes.
  5. Preheat oven to 375°F.
  6. Once chilled, roll out the larger disk 1 - 2-inches larger than the bottom of the pie pan, depending upon how deep yours is. Add dough to the bottom of the pan; add cranberry sauce; then whatever amount of turkey and gravy that can comfortably fit into the pie pan. Roll out the smaller disk onto a sheet of parchment paper, and turn upside down onto the top of the pie; crimp edges by hand, with a fork, or with a pastry wheel.
  7. Slit the top of crust in several areas or create a hole in the center for moisture to escape; brush with egg white.
  8. Bake until the crust is golden brown and the mixture inside is bubbly, about 25 - 35 minutes.


Variation: Add a layer of leftover stuffing between the cranberry sauce and the turkey mixture.

Depending upon how deep your pie dish is will depend upon how much phyllo dough you will need. A single phyllo dough recipe fits a tart pan perfectly, which is not that deep.

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