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


Rosa November 2, 2011 at 12:43 pm

A beautiful pie! The crust looks wonderful, nonetheless.



Jenn November 2, 2011 at 10:36 pm

Thanks Rosa!

Jessica November 2, 2011 at 1:38 pm

Yummy! The pie looks lovely. Can’t wait to try it!

Jenn November 2, 2011 at 10:36 pm

Thanks Jessica!

Rachel @ The Crispy Cook November 2, 2011 at 3:10 pm

Your photos are always so bathed with beautiful light. Little Vermeers, really. Love this tempting comfort food pie!

Jenn November 2, 2011 at 10:36 pm

Aww thanks Rachel!

Nancy@acommunaltable November 2, 2011 at 4:12 pm

I love pot pie and this one sounds delicious!! Brilliant idea to use cream cheese as a the binder for the GF crust! Have bookmarked this for when I need a GF crust since it’s one I think even I could make!

Jenn November 2, 2011 at 10:37 pm

Thank you Nancy! It’s a quiche crust recipe I adapted a long time ago and I’ve loved it ever since!

Mary Hudak-Colllins November 2, 2011 at 4:22 pm

Wow! This sounds great! Would certainly make a wonderful meal on a cold and rainy night :)

Jenn November 2, 2011 at 10:37 pm

Thank you :)

~Mrs. R November 2, 2011 at 4:33 pm

Oh a pot pie… my favorite comfort food! I love your photos and those adorable dishes this beautiful pot pie was baked in too. It makes me wish I could eat dairy again…
~Mrs. R

Jenn November 2, 2011 at 10:38 pm

Thanks!! I’m sure you could replace the milk in the béchamel for a chicken stock, and it would still come out lovely :)

Barbara | Creative Culinary November 2, 2011 at 5:14 pm

I want to use this for a non GF crust. Could you please send me all specifics on how to modify your crust. Wait…could you actually please send me the pot pie? :)

Jenn November 2, 2011 at 10:40 pm

ha! if I could send you the pot pie I would… except I think my husband’s eaten it all by now!

Lisa @ GF Canteen November 2, 2011 at 5:27 pm

Ha. Yes, pancetta makes everything a little bit better. Those little pot pies look so good – I would like one right now. Duck, sweet potato and pancetta with a cream cheese crust?! Yes!

Jenn November 2, 2011 at 10:40 pm

Thanks Lisa!

Priscilla - She's Cookin' November 2, 2011 at 5:35 pm

Pot pie is the ultimate comfort food and I don’t make it often enough! I would make this crust even if GF wasn’t necessary. Adorable little bakers – love the teal color and it complements the pie beautifully :)

Jenn November 3, 2011 at 8:45 am

Thanks so much Priscilla!

Karen Robertson November 2, 2011 at 5:47 pm

I have wanted to try my hand at a pot pie thank you for a proven recipe.
My husband loves to bring home the duck and the pancetta may be just the trick for me.

while a little late to the rally, I am now posted for pie!

Jenn November 2, 2011 at 10:41 pm

Thank you Karen!

Heather | Farmgirl Gourmet November 2, 2011 at 7:26 pm

This looks fantastic Jenn. I’m not GF but I’d be for this recipe. :) Bookmarking!!!


Jenn November 2, 2011 at 10:42 pm

Thanks Heather!

Brian @ A Thought For Food November 2, 2011 at 7:31 pm

I have not made a pot pie in a very long time… mostly because it’s rare that one finds a (good) veggie one. But this duck and sweet potato pie… I don’t think I could resist taking a bite.

Jenn November 2, 2011 at 10:43 pm

Thanks so much Brian!

gretchen November 2, 2011 at 8:12 pm

jenn, i look forward to your lovely creations each month. this one looks delicious… always fun to see savories in the rally! and there’s nothing like a cream cheese crust… yum!

Jenn November 2, 2011 at 10:43 pm

aww thanks Gretchen!

Maris Callahan November 2, 2011 at 9:38 pm

I would never think of combining duck and sweet potatoes! YUM!

Jenn November 2, 2011 at 10:43 pm

Thanks !!

charissa (zest bakery) November 2, 2011 at 10:50 pm

Those little pots are adorable, and the pies within them look fantastic. I can imagine the duck and the sweet potatoes are a match made in pot-pie heaven! Tasty upon tasty. :) Great job!

Jenn November 2, 2011 at 11:04 pm

Thanks so much Charissa!

Caneel November 2, 2011 at 10:57 pm

Look at those gorgeous colors! And my mouth is watering. This recipe looks delicious – and that crust!!! I have had success with cream cheese crusts as well. I wish I’d had more time to play with my crust to make a crumble-free version but I just didn’t have it in me this month. I may use cream cheese instead of egg yolk like I planned the next time I make it. I love to experiment! :)

Jenn November 2, 2011 at 11:05 pm

Oh thanks Caneel! Would love to hear how your cream cheese pie crust experiments come out :)

Elena November 3, 2011 at 12:22 am

I have to say. Beautiful dishes. :) I mean the pie looks great as well, but the color of the pans…the whole combination just feels like a vibrant, crisp fall afternoon. Brilliant.

Jenn November 3, 2011 at 8:00 am

Thanks! I just found them last weekend at my local dept. store for 5 bucks each and had to pick them up, I love them!

Morri November 3, 2011 at 1:25 am

I already had dinner and I’m hungry all over again. Jenn, as always, delicious and lovely.

Jenn November 3, 2011 at 8:01 am

Thanks Morri!

mary fran November 3, 2011 at 2:58 am

Oh, this looks like a magical pot pie!

Jenn November 3, 2011 at 8:02 am

Thanks so much!

foodwanderings November 3, 2011 at 3:30 am

Jenn, you always do such a fabulous job with everything. truly stunning!

Jenn November 3, 2011 at 8:03 am

aww thanks :)

EA-The Spicy RD November 3, 2011 at 5:24 pm

Gorgeous pot pie! I am not much of a pie crust maker either….I usually resort to Whole Foods gluten-free pie crust which is actually pretty good, but you’ve inspired me to try your cream cheese version. Love your pot pie dishes too!!

Jenn November 3, 2011 at 8:14 pm

oh thanks!!

Lora @cakeduchess November 4, 2011 at 2:38 am

Your pot pie is mouth-watering, Jenn. Your GF crust is so flaky and tempting. Super pretty photos. xx

Jenn November 4, 2011 at 8:47 pm

Thanks Lora!

Sarah November 4, 2011 at 3:40 am

Oh Yay!

We are very newly gluten-free but I am a long-time baker (who, actually, has a phenomenal gluten-rich pie crust recipe! :) and, with little ones underfoot, am looking for a few good gourmet gluten free recipes to make everyone feel comfortable. I (used to) love making empanadas or hand-pies to use up leftovers and to make little tummies happy and was just thinking about finding a good cream cheese gluten-free “crust” when I came upon yours! Can’t wait to try it out and thank you very, very much!

Much love!


Jenn November 4, 2011 at 8:42 pm

Thanks, I hope you enjoy it!

InTolerantChef November 4, 2011 at 4:03 am

I use a creamcheese pastry too, it works so beautifully gluten free. Sweet potato is such a perfect match with duck, I’m sure the food miles can be forgiven, and pancetta sure does make everything better! :) Yumm…

Jenn November 4, 2011 at 8:43 pm

Thanks! Yeah it’s amazing how well a cream cheese crust works gluten free…

Cookin' Canuck November 4, 2011 at 4:42 am

I have never been able to make a good pie crust either – the cream cheese is a great idea! The flavors in this pot pie sound so good.

Jenn November 4, 2011 at 8:43 pm

Thanks! Def try using cream cheese next time :)

Kim Bee November 4, 2011 at 5:30 am

This is one beautiful and tasty looking recipe. Love the pics. Congrats on top 9!

Jenn November 4, 2011 at 8:44 pm

Thank you!

Katherine Martinelli November 4, 2011 at 11:27 am

I am absolutely swooning over this recipe!!! It’s sensational. And I love that you use cream cheese in the crust! Marvelous. Congrats on being in the Foodbuzz Top 9 today! 😀 So happy to have found your gorgeous blog.

Jenn November 4, 2011 at 8:44 pm

Oh thanks so much !!

Kiri W. November 4, 2011 at 1:57 pm

Oh man, that sounds amazing! I love duck, I love sweet potato, I love pot pie. Homerun!

Jenn November 4, 2011 at 8:44 pm

Thanks !

spiceblogger November 4, 2011 at 2:15 pm

This is an ultimate comfort food. Beautiful!
It looks absolutely delicious.

Congrats on Top 9 :)


Jenn November 4, 2011 at 8:45 pm

Thank you! Was lovely to share the top 9 with so many wonderful bloggers today.

Terris@ Free Eats November 4, 2011 at 6:42 pm

Wow, this looks so comforting and a perfect way to warm up a cold fall evening! Thanks for sharing. Always love your photos too.

Jenn November 4, 2011 at 8:46 pm

Oh thanks! We really enjoyed it, will definitely be making this again!

Sharyn Dimmick November 4, 2011 at 6:55 pm

What an awesome idea making a duck pot pie with sweet potatoes! I can see including fennel in the mix and even a few dried cranberries…

Jenn November 4, 2011 at 8:47 pm

Ooh fennel and cranberries would be lovely!

Jamie November 5, 2011 at 7:15 pm

Sounds so good as well as so autumny – I love this season the best and maybe partly because of the food? I love the duck with the sweet potato and who doesn’t love pot pie? I need to try adding cream cheese into the pie crust; I’ll bet it gives it a kick of flavor that would work so well with a pot pie. Great recipe, Jenn, and now I need to make pot pies!

Jenn November 5, 2011 at 7:26 pm

Aww thanks so much Jamie!

Simone November 6, 2011 at 4:54 pm

I am like that too.. I have never been able to create a successful piecrust… I’m doomed, but will not give up! I love the look of your crust and well, the insides maybe even more. Looks lovely!

Jenn November 16, 2011 at 12:53 pm

thanks Simone!

jas @ the gluten free scallywag November 7, 2011 at 5:19 am

oh jenn this looks deeeeeelicious! I’ve heard of gluten free pastry with cream cheese, but never tried it. This weekend I think I will though. Yet another gorgeous post.

Jenn November 16, 2011 at 12:54 pm

awww thanks!! Hope it turns out well for you!

Rosie @ Sweetapolita November 13, 2011 at 3:43 pm

Jenn, this looks fabulous! I love everything about this dish, and I’m so intrigued that it’s gluten-free. Gorgeous image too!

Jenn November 16, 2011 at 12:54 pm

Thanks Rosie!

Jeff November 14, 2011 at 5:47 am

This dish is a winner.

I tweaked it a little. Instead of pancetta I used what I had, serrano ham (bought a 13lb serrano on Gilt Taste recently, been substituting it in a lot of dishes). It’s a subtle flavor difference but worked quite well and I had some Hudson Valley applewood smoked duck breasts in my freezer so I used on of those for my poultry. The smoked duck flavor clicked with the ham.

For the crust I had a substitute by necessity and a lucky miss… the only flour I had that could work for the bean flour was an all purpose Bob’s Red Mill so I figured the worst that could happen was that the crust wouldn’t come out right and everything else would be tasty. I did use tapioca, brown rice, and xanthum per your recipe.

I had some cream cheese in my refrigerator but when I was making the crust I just forgot to add it in. Everything came together nicely and the dough had a nice silky feel to it when I wrapped the ball to rest. It rolled out beautifully and the final result was well received… I’m not gluten free but my wife is so I end up cooking for her but this crust was one that I would make for myself as well. I will try it again with cream cheese as I suspect the result will be a crust with more flake to it but I’d also do it again the way I did without hesitation.

Jenn November 16, 2011 at 12:56 pm

Thanks so much Jeff – love your variations and glad you had such great success with the crust!

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