Sweet Potato and Duck Pot Pie

by Jenn on November 2, 2011

in GF Ratio Rally,Gluten Free,Meats

Duck and Sweet Potato Pot Pie, Gluten Free

It’s time for another gluten free ratio rally!! This time, Lisa of Gluten Free Canteen hosted this month’s event, pie crust!! Such a perfect choice as Thanksgiving is coming right around the corner.  Pie crust, usually a combination of butter, flour, and ice cold water can be tricky even for glutenicious folks – what about making it gluten free?

Well, I’m one of those people that has never been able to make a “proper” pie crust, whether or not it’s gluten free. My dad makes picture perfect ones every time, and I think I just missed picking up that awesome skill during my youth. So instead, I use cream cheese.  It helps hold everything together, and when I first converted it to gluten free, it was a terrific success. I’ve used it in savory or sweet dishes, and never ever had a problem with it. I’ve successfully made quiche, hand pies, and large dessert pies with it. So for this month, I’m taking the attitude of, “if it ain’t broke, don’t fix it” :), and have simply converted my favorite pie crust recipe to weight measurements.

As for this month’s recipe? Well with Thanksgiving and the holidays just around the corner, I wanted to share something that is a great throw together dish with whatever you have on hand, and one of my favorite holiday comfort foods, pot pie.

I’m not ready for pulling out a roast turkey just yet though, so this pot pie was made with another favorite poultry of mine, duck.  And a little pancetta because that makes everything better :)  Sweet potatoes are hard to find where I live so I’m afraid it was not very eco-friendly of me to purchase a vegetable that was shipped in from another continent, but I just love their flavor and color – and we eat so many potatoes as it is, it was nice to have a change.  If you like sweet potatoes, go for it. If you prefer regular potatoes, that’s fine too. The beauty of pot pie is that you can really use whatever you like.

So, even though it’s not the traditional flour/butter/ice water pie crust, I decided to go through with it for the ratio rally because I wanted to share an easy pie crust recipe that I love.  It seriously works for me without fail, every time.  Maybe one day I’ll tackle the ice water pie crust, if I ever live in a place where ice isn’t such a premium.  Until then, I’m perfectly happy with my cream cheese pie crust.

Oh oh what is the ratio?? After all this is the gluten free ratio rally! Looks like I’m at about 3 parts flour : 2 parts fat : 2 parts cream cheese :)

Happy baking!


Sweet Potato and Duck Pot Pie

Adapted from Thomas Keller’s Ad Hoc at Home, as seen on Gourmet Traveller
Prep Time: 1 1/2 hours (to cook the meat, chop veggies, etc.)
Total Time: about 4 hrs

Gluten Free Pie Crust:

  • 80 g your favorite bean flour (I use chickpea)
  • 80 g rice flour (brown or white rice is fine)
  • 80 g tapioca flour
  • 1 tbs. binder (xanthan or guar gum or psyllium husk or whatever works for you)
  • 100 g cream cheese, cubed
  • 100g butter, cubed

Pot Pie Filling:

    • 500 g (about 1 lb) shredded cooked poultry (I used duck)
    • 100g (about 1/4 lb) diced pancetta, fried
    • 2 medium carrots, diced

2 sticks of celery, cut diagonally

  • 3 medium sweet potatoes, cubed (into small bite size pieces)
  • 2 cups peas, frozen or fresh (sorry I don’t know the weight of this one, I just poured in what looked good)
  • 1 onion, diced
  • 1 clove garlic, minced
  • thyme, bay leaves


  • 50 g (about 4 tbs.) butter
  • 50 g gluten free flour (any will do, even plain old rice flour)
  • 750 mL (about 3 cups) milk
  • 1 bullion (or GF bullion substitute) of poultry broth
  • 1/4 tsp. nutmeg
  • pepper to taste

1 egg, beaten for egg wash on top of crust


  1. Combine all the pie crust ingredients in a food processor and pulse until it magically all comes together into a ball of dough.  Wrap in plastic wrap and let chill in the fridge a good 30 minutes, or at least while you prep the rest of the pot pie.
  2. Set the cooked meat aside in a large mixing bowl.  Add the vegetables and herbs to a large skillet and just cover with water, simmering (covered with a lid) until the vegetables are tender, about 20 minutes depending on how large you cut them.  Drain and remove the herbs, and add the vegetables to the large mixing bowl with the meat.
  3. Preheat the oven to 190 C (375  F).  Make the béchamel by melting the butter in a pan, and then on medium heat whisk in the flour.  Continue whisking and let it cook a couple minutes so that the flour is cooked, but not so long that color starts to form – we want a blonde roux.  Add the milk, bullion, pepper and nutmeg, and bring to a simmer (continue to whisk) and let cook until the sauce starts to thicken.  If it’s too runny, you can also let the sauce reduce a bit, it’s really up to how you like it.  When ready, remove from heat and pour over the meat and veggies.  Mix well so everything is covered with the sauce and then pour into your baking dish.
  4. Remove the pie dough from the fridge and roll out between two well floured sheets of parchment paper or plastic wrap until about 1/4″ thick.  Trim around the edges if you need to.  Peel off the top sheet and then carefully transfer/flip the dough over onto the filled baking dish.
  5. Use a knife to cut slits for steam to escape, seal the crust around the edges, and brush with an egg wash if desired.  Bake for about 30 minutes covering the crust with aluminum foil, and then remove the foil and continue baking until the crust browns nicely, about 15-20 minutes more.  Enjoy.


Be sure to check out all of the other great ratio rally pies!

TR from No One Likes Crumbley Cookies Chocolate Mousse Pie
Jean Layton from Gluten-Free Doctor Cheese Crusted Apple Pie
Charissa from Zest Bakery Apple Galette with Pisco Soaked Golden Raisins
Kate from katealicecookbook Kale & Zucchini Tart
Jenn from Jenn Cuisine Sweet Potato and Duck Pot Pie
Caleigh from Gluten Free[k] Leek and Potato Pie
Rachel from The Crispy Cook Maple Walnut Pie
gretchen from kumquat deep dish chocolate bourbon pecan pie
Claire from Gluten Freedom Autumn Pumpkin Spice Pie
Morri from Meals With Morri  Spinach – Prosciutto Ricotta Quiche & Muffin Tin Pie Variations
Silvana Nardone from Silvana’s Kitchen Chicken Potpie
Caneel from Mama Me Gluten Free Green Tomato Pie
Meredith from Gluten Free Betty Blueberry Pie
Shauna from Gluten-free Girl and the Chef Fresh Pumpkin Pie
Meaghan from The Wicked Good Vegan Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping
Erin from The Sensitive Epicure Chess Pie
Mary Fran from frannycakes Pumpkin Mousse Pie and Apple Maple Cream Cheese Pie
Brooke from B & the boy! Pot Pie
Lisa from Gluten Free Canteen Frangipane Apple Tart
 ~Mrs. R from Honey From Flinty Rocks Mock Apple Pie
Irvin from Eat the Love Double Butterscotch Apple Pie
Karen from Cooking Gluten-Free made Ratio Rally Pie


This post is also submitted to Gluten Free Wednesdays