Turkey Stuffing Pot Pie
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Resting Time
10 mins
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Total Time
55 mins
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Servings
8
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Calories
582 kcal
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Course
Main Course
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Cuisine
American
Turkey Stuffing Pot Pie
Description
The recipe begins by cooking aromatics—onion and celery—in butter until tender, then forming a roux with flour. Chicken broth and heavy cream are added and simmered until thickened, creating a creamy base. Shredded cooked turkey (or chicken) and thawed vegetables like peas and carrots are stirred in, yielding a filling rich in flavor and texture. Separately, cooked stuffing is combined with beaten egg to bind it, then rolled out between parchment sheets into a circle sized to cover the skillet.
The filling is poured into a 12-inch oven-safe skillet, topped with the rolled stuffing layer, which is then baked at a high temperature until the crust is golden and firm. Letting the pot pie rest for 10 minutes after baking allows the filling to thicken, making slicing easier. This layered comfort dish balances creamy filling with a crispy, savory crust.
Using an appropriately sized oven-proof skillet ensures proper layer thickness. The filling and stuffing can be prepared a day ahead to ease assembly when ready to bake. Placing a baking sheet on the lower oven rack helps catch any drips during baking.
Ingredients
- 3 tablespoons butter unsalted
- 1 onion chopped
- 1 talk celery chopped
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream (35%)
- 1 cup pea at room temperature, frozen
- 1 cup carrot at room temperature, frozen
- 4 cups chicken cooked, shredded, or turkey
- 3 cups stuffing cooked and cooled
- 1 large egg beaten
Instructions
- Preheat your oven to 475 degrees.
- Grab an oven safe skillet and place it on an element over medium high heat. Add butter and wait for it to melt.
- Next, cook onion and celery until tender. No more then 5 minutes.
- Stir in flour and cook until a light brown color. Around 1 minute or so.
- Add broth and cream and simmer until it thickens, about 7 minutes.
- Add shredded chicken or turkey and the peas and carrots. Stir until coated and evenly distributed throughout.
- Combine stuffing with the egg in large bowl. Mix until blended. I usually use my hands to do this. I find it much quicker.
- Tear off two pieces of parchment paper and place stuffing in between the two sheets. Using a rolling pin flatten the stuffing so it is large enough to cover the top of your skillet. Try and make the stuffing into a circle. Remove top piece of parchment paper and flip on top of your full skillet. Mine is never perfect, just do your best. Feel free to cut stuffing in half and then flip it on top. Whatever you think is easier. Make sure that all of the stuffing is inside your skillet and not hanging over when you are baking it in the oven.
- Bake until stuffing is a beautiful golden brown color and crisp, around 15 minutes. Serve and enjoy!
Notes
- Allow the pot pie to rest for 10 minutes after baking to thicken the filling and ease slicing.
- Use a 12-inch oven-safe skillet for best results; larger skillets will yield thinner layers.
- Prepare filling and stuffing a day ahead to streamline assembly and baking.
- Place a baking sheet on the oven’s bottom rack while baking to catch any drips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 73g | 24% |
| Protein | 30g | 60% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 106mg | 35% |
| Sodium | 1545mg | 64% |
| Potassium | 470mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2078IU | 42% |
| Vitamin C | 3mg | 3% |
| Calcium | 120mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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