Now that Canadian Thanksgiving is behind us Instant Pot Turkey Pot Pie is a quick and easy way to use up some of that leftover turkey!

Instant Pot Turkey Pot Pie uses a gluten free topping and is loaded with turkey and vegetables.  Enjoy with any side dish leftovers you have from your holiday gathering as well.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin I cut up the leftover turkey into bite sized cubes and set them aside.

Next I prepared the pastry by taking a thawed out 9″ gluten free pastry shell and rolling it out flat.

I then cut out circles that would fit into my individual serving dishes.  I used 4″ pie tins.

After cutting out the circles I placed them onto a parchment paper lined cookie sheet and baked them in a 375F oven until they were golden brown.  About 10 minutes.

While the pastry was baking I cut up onion and minced some garlic.  I turned the Instant Pot to saute low and threw them in with the oil.

Now I prepared the chicken broth and added some corn starch, poultry seasoning, salt and pepper.

I turned the saute function off and poured in the chicken broth and seasonings.

I used this liquid to deglaze the Pot before adding in the milk and frozen vegetables.  I stirred the ingredients together.

Lastly I dumped in the cubed turkey and again stirred the ingredients in the Pot.

I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set it to Pressure Cook High for 2 minutes.

When finished I turned the steam release handle to the venting position with a quick release.

To thicken the sauce I turned the saute low function back on and added the 2 packets of gravy mix.

I stirred until it came to a boil and thickened.  Then I turned off the Pot.  

Some people may want to try it as a soup and not add in the gravy packets.  If you do let me know how it works out!

To prepare for serving I scooped the ingredients into individual serving dishes.  I used small pie tins.

I then placed the baked pastry circles on top of each serving.

This Instant Pot Turkey Pot Pie can be served with Jello Mold, Instant Pot Stuffing and Turnip Apple Crumble to use up more of your Thanksgiving leftovers!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Turkey Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Turkey Pot Pie:

• 1 frozen gluten free pie shell (thawed)
• 2 tbsp vegetable oil
• 1/3 cup finely chopped onion
• 1 clove garlic minced
• 2 1/2 cups broth
• 1/2 cup almond milk
• 2 tbsp corn starch
• 1 tsp poultry seasoning
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 1/2 cups frozen mixed vegetables
• 3 1/2 cups cubed turkey
• 2 packets (25 grams each) turkey gravy powder

How to Make Instant Pot Turkey Pot Pie:

1. Preheat oven to 375F.
2. Use a rolling pin to flatten out the thawed pie shell. Cut out circles to fit the size of the serving dish or dishes you are using.
3. Place the pastry circles onto a parchment paper lined cookie sheet and bake until golden. About 10 minutes.
4. Turn the Instant Pot to saute low and add the vegetable oil, chopped onion and minced garlic.
5. Saute until onions are soft.
6. While onions are cooking prepare the chicken broth and add the corn starch, poultry seasoning, salt and pepper.
7. Turn the Instant Pot off and pour in the broth and seasonings. Scrape the bottom of the pot well to deglaze.
8. Add the almond milk and frozen vegetables to the Instant Pot and stir the ingredients together.
9. Add the cubed turkey and stir again.
10. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set it to Pressure Cook High for 2 minutes.
11. When finished turn the steam release handle to the venting position with a quick release.
12. To thicken the sauce turn the saute low function back on and add the 2 packets of gravy mix. Stir until it boils and thickens. Turn off Pot.
13. Scoop ingredients into individual serving dishes. Top with the pastry circles and serve.
14. Can be served with Jello Mold, Instant Pot Stuffing and Turnip Apple Crumble to use up more Thanksgiving leftovers.

Yield: 6

Instant Pot Turkey Pot Pie

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Now that Canadian Thanksgiving is behind us this Turkey Pot Pie is a quick and easy way to use up some of that leftover turkey!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 frozen gluten free pie shell (thawed)
• 2 tbsp vegetable oil
• 1/3 cup finely chopped onion
• 1 clove garlic minced
• 2 1/2 cups broth
• 1/2 cup almond milk
• 2 tbsp corn starch
• 1 tsp poultry seasoning
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 1/2 cups frozen mixed vegetables
• 3 1/2 cups cubed turkey
• 2 packets (25 grams each) turkey gravy powder

Instructions

1. Preheat oven to 375F.
2. Use a rolling pin to flatten out the thawed pie shell. Cut out circles to fit the size of the serving dish or dishes you are using.
3. Place the pastry circles onto a parchment paper lined cookie sheet and bake until golden. About 10 minutes.
4. Turn the Instant Pot to saute low and add the vegetable oil, chopped onion and minced garlic.
5. Saute until onions are soft.
6. While onions are cooking prepare the chicken broth and add the corn starch, poultry seasoning, salt and pepper.
7. Turn the Instant Pot off and pour in the broth and seasonings. Scrape the bottom of the pot well to deglaze.
8. Add the almond milk and frozen vegetables to the Instant Pot and stir the ingredients together.
9. Add the cubed turkey and stir again.
10. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set it to Pressure Cook High for 2 minutes.
11. When finished turn the steam release handle to the venting position with a quick release.
12. To thicken the sauce turn the saute low function back on and add the 2 packets of gravy mix. Stir until it boils and thickens. Turn off Pot.
13. Scoop ingredients into individual serving dishes. Top with the pastry circles and serve.
14. Can be served with Jello Mold, Instant Pot Stuffing and Turnip Apple Crumble to use up more Thanksgiving leftovers.

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 382Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 90mgSodium: 465mgCarbohydrates: 32gFiber: 4gSugar: 9gProtein: 29g