Servings
Font
Back
0 from 48 votes

Turkey Pot Pie with Stuffing Crust

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.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 390 kcal
Course: Lunch , Dinner , Brunch
Cuisine: American

Ingredients

  • 5 cups cooked diced turkey breast ((about 2 1/2 pounds))
  • 10 ounces whole wheat French bread (cut into small cubes)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 large shallots (chopped (3/4 cup))
  • 1 medium onion (minced)
  • 1/4 cup chopped fresh parsley
  • 2 large stalks celery (minced)
  • 2 tablespoons chopped fresh thyme
  • 8 fresh sage leaves (minced)
  • 2 tablespoons chopped fresh sage
  • 1/2 cup chopped parsley
  • 3 celery stalks (chopped)
  • 1 teaspoon Bell's turkey seasoning
  • 8 ounce package frozen mixed vegetables
  • 1/4 teaspoon kosher salt and fresh pepper (to taste)
  • 3 cups turkey or chicken broth
  • 1 large egg (beaten)
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups chicken broth
  • 1/8 teaspoon black pepper
  • 1/4 cup cornstarch

Instructions

    Cup of Yum
  1. Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.
  2. Preheat oven to 425F.
  3. 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.
  4. 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.
  5. 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.
  6. Add the celery and cook until the vegetables are soft, about 3 to 5 minutes.
  7. 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.
  8. 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.
  9. Meanwhile combine 1 cup turkey broth with the corn starch and mix well to dissolve.
  10. 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.
  11. 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

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

% 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.