Recipe details
Dinner
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Turkey Stuffing Pot Pie
1h 5min
6 servings
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This comforting Turkey Pot Pie with Stuffing Crust transforms holiday leftovers into a delicious one-dish meal. Tender chunks of turkey and colorful vegetables are bathed in a rich, savory gravy, then topped with a golden, herb-infused stuffing crust that bakes to crispy perfection. This creative twist on traditional pot pie offers the perfect balance of creamy filling and textured topping, making it an ideal way to repurpose Thanksgiving extras or create a cozy dinner from scratch any time of year.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
6 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Celery
Eggs
Milk
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Ingredients
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Steps
Read instructions and get ready to cook
Preheat the Oven
Preheat oven to 375°F (190°C).
Prepare the Bread Cubes
Cut bread into 1/2-inch cubes and spread on a baking sheet. Bake for 10 minutes until lightly toasted.
Dice the Onions
Peel and finely dice all onions, keeping the amounts for filling and stuffing separate.
Prepare the Carrots
Peel carrots and dice into small pieces.
Prepare the Celery
Wash celery and dice into small pieces, keeping the amounts for filling and stuffing separate.
Mince the Garlic
Peel and mince garlic cloves.
Prepare the Turkey
Cut or shred turkey meat into bite-sized pieces.
Make the Filling Base
In a large skillet, melt 4 tablespoons of butter over medium heat.
Sauté Filling Vegetables
Add diced onion, carrots, and celery (for filling) to the skillet and cook until softened, about 5-7 minutes.
Add Garlic
Add minced garlic to the vegetables and cook for 30 seconds until fragrant.
Create the Roux
Sprinkle flour over the vegetable mixture and stir constantly for 1-2 minutes.
Add Liquids
Gradually whisk in chicken broth and milk, stirring continuously to prevent lumps.
Season the Filling
Add dried thyme, dried sage, salt, and pepper to the sauce.
Simmer the Sauce
Bring to a simmer and cook until thickened, about 3-5 minutes.
Add Turkey and Peas
Stir in the turkey meat and frozen peas.
Transfer to Baking Dish
Pour the filling mixture into a 9x13 inch baking dish.
Prepare Stuffing Base
In a separate skillet, melt 1/4 cup butter over medium heat.
Sauté Stuffing Vegetables
Add diced onion and celery (for stuffing) to the skillet and cook until softened, about 5 minutes.
Season Stuffing Vegetables
Add dried sage, thyme, rosemary, parsley, salt, and pepper to the vegetable mixture.
Add Broth to Stuffing
Pour chicken broth over the seasoned vegetables and bring to a simmer.
Combine with Bread Cubes
In a large bowl, combine toasted bread cubes with the hot vegetable and broth mixture.
Add Eggs to Stuffing
Beat eggs and fold into the stuffing mixture.
Top the Pot Pie
Spread the stuffing mixture evenly over the turkey filling in the baking dish.
Bake the Pot Pie
Bake uncovered for 30-35 minutes until the stuffing is golden brown and the filling is bubbling.
Rest Before Serving
Let the pot pie rest for 10 minutes before serving.
Serve
Scoop portions ensuring each serving has both filling and stuffing crust.
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