Name: Turkey Stuffing Pot Pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 3 cup turkey breast; 1/2 cup butter; 1 1/2 onion; 2 carrot; 4 celery stalks; 2 garlic clove; 1/3 cup all-purpose flour; 3 cup chicken broth; 1/2 cup milk; 1 cup frozen green peas; 1 1/2 teaspoon thyme; 1 1/2 teaspoon sage; 1 1/2 teaspoon salt; 3/4 teaspoon black pepper; 6 oz whole wheat bread; 2 egg; 1/2 teaspoon rosemary; 1 tablespoon parsley

Recipe details

Dinner

1h 5min

6 servings

0 Reviews

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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

Wheat

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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