Turkey Pot Pie with Stuffing Crust
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4.8
32 reviews
Excellent
Turkey Pot Pie with Stuffing Crust
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Turkey Pot Pie with Stuffing Crust is a fun twist on a turkey pot pie, made with diced turkey and veggies simmered in a creamy sauce and finished with a stuffing topping.
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Ingredients
- 5 cups turkey breast about 2 1/2 pounds, cooked diced
- 10 ounces whole wheat French bread (cut into small cubes)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 shallot chopped (3/4 cup, large
- 1 onion minced, medium
- 1/4 cup parsley chopped, fresh
- 2 celery minced, large stalks
- 2 tablespoons thyme chopped fresh
- 8 sage minced, fresh leaves
- 2 tablespoons sage chopped, fresh
- 1/2 cup parsley chopped
- 3 celery chopped, stalks
- 1 teaspoon turkey seasoning Bell's brand
- 8 ounce mixed vegetables frozen; packaged
- 1/4 teaspoon kosher salt to taste
- 1/4 teaspoon black pepper to taste
- 3 cups turkey broth or chicken broth
- 1 egg beaten, large
- 1/2 teaspoon kosher salt
- 1 1/2 cups chicken broth
- 1/8 teaspoon black pepper
- 1/4 cup cornstarch
Instructions
- Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.
- Preheat oven to 425F.
- If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
- Wipe the skillet and add oil over medium heat. Add the shallots, parsley, thyme and sage and cook until almost soft about 2 to 3 minutes.
- In a large, deep nonstick skillet over medium heat and add the butter; when melted add onions, celery, parsley, sage, Bell’s turkey seasoning, 1/4 teaspoon salt and pepper and saute on medium low until soft, about 5-10 minutes.
- Add the celery and cook until the vegetables are soft, about 3 to 5 minutes.
- Remove from heat and let cool a few minutes then transfer to a large bowl and add the toasted bread. Combine egg and broth in a bowl and whisk, add to the stuffing and mix to combine.
- Add the frozen mixed vegetables, turkey, 2 cups turkey broth, 1/2 teaspoon salt and black pepper and bring to a boil. Stir and simmer over medium-low heat 10 minutes, stirring until the flavors meld.
- Meanwhile combine 1 cup turkey broth with the corn starch and mix well to dissolve.
- Add to the turkey and cook over medium-low heat, stirring until thickened, about 4 to 6 minutes. Remove from heat and transfer to an oven safe, deep 9 x 13-inch baking dish.
- Place the stuffing over the turkey filling. Bake 30 to 45 minutes, or until the crust is golden and the filling is hot and bubbling.
Nutrition Information
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Serving
11/2 cups
Calories
390kcal
(20%)
Carbohydrates
29.5g
(10%)
Protein
49.5g
(99%)
Fat
7.5g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
140.5mg
(47%)
Sodium
760.5mg
(32%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 390kcal | 20% |
| Carbohydrates | 29.5g | 10% |
| Protein | 49.5g | 99% |
| Fat | 7.5g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 140.5mg | 47% |
| Sodium | 760.5mg | 32% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
32 reviews
Excellent
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