Description

Turkey Pot Pie with Stuffing Crust is a comforting and hearty dish that transforms leftover turkey into a flavorful main course. Tender diced turkey and mixed vegetables are simmered in a savory broth thickened with cornstarch to create a creamy filling. This filling is then topped with a homemade stuffing crust made from toasted whole wheat bread cubes mixed with fresh herbs, sautéed aromatics, turkey seasoning, and broth to bind it all together. Baked until golden and bubbling, this pot pie offers a delicious twist on traditional recipes, perfect for a cozy family meal or holiday leftovers.

Ingredients

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Turkey Filling

5 cups cooked diced turkey breast (about 2 1/2 pounds)
1 tablespoon olive oil
2 large shallots, chopped (3/4 cup)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
3 celery stalks, chopped
8 ounce package frozen mixed vegetables
3 cups turkey or chicken broth
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup cornstarch

Stuffing Crust

10 ounces whole wheat French bread, cut into small cubes
1 tablespoon butter
1 medium onion, minced
2 large stalks celery, minced
8 fresh sage leaves, minced
1/2 cup chopped parsley
1 teaspoon Bell’s turkey seasoning
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
1 large egg, beaten
1 1/2 cups chicken broth

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Instructions

Prepare the Bread Cubes: Stale cubed bread works best here; you can cut the bread the night before and let it sit to harden. If your bread is fresh, preheat the oven to 250°F and bake the bread cubes on two baking sheets for about 30 minutes, stirring halfway through until the bread is completely firm.
Make the Stuffing Mixture: In a large, deep nonstick skillet over medium heat, melt the butter, then add the minced onions, celery, parsley, sage, Bell’s turkey seasoning, 1/4 teaspoon salt, and pepper. Sauté on medium-low heat until soft, about 5 to 10 minutes. Remove from heat and let cool slightly.
Combine Stuffing Ingredients: Transfer the sautéed vegetables to a large bowl and add the toasted bread cubes. In a separate bowl, whisk together the beaten egg and 1 1/2 cups chicken broth, then pour this over the stuffing mixture. Mix gently to combine, ensuring the bread is evenly moistened.
Prepare the Turkey Filling: Wipe the skillet clean and heat the olive oil over medium heat. Add the chopped shallots, parsley, thyme, and sage, cooking for 2 to 3 minutes until just softened. Add the chopped celery and cook another 3 to 5 minutes until the vegetables are tender.
Simmer Vegetables and Turkey: Stir in the frozen mixed vegetables, diced turkey, 2 cups of turkey broth, 1/2 teaspoon salt, and black pepper. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally to meld flavors.
Thicken the Filling: In a small bowl, whisk together 1 cup turkey broth and cornstarch until smooth. Add this slurry to the skillet and cook over medium-low heat, stirring constantly until the filling thickens, about 4 to 6 minutes. Remove from heat.
Assemble and Bake: Transfer the turkey filling to a deep 9 x 13-inch oven-safe baking dish. Evenly spread the stuffing mixture over the top to form a crust. Bake in a preheated 425°F oven for 30 to 45 minutes, or until the stuffing crust is golden brown and the filling is hot and bubbling.

Notes

This recipe uses stale bread for the stuffing crust, but fresh bread can be dried in the oven at a low temperature.
Using a mix of fresh herbs like thyme, sage, and parsley enhances the flavor of both the stuffing crust and the filling.
The cornstarch slurry thickens the filling perfectly without making it too heavy.
Leftover cooked turkey breast is ideal, making this dish a great option for holiday meal leftovers.
You can swap the frozen mixed vegetables for fresh veggies if preferred, adjusting cooking time accordingly.

Nutrition

Serving Size: 1 1/2 cups
Calories: 390 kcal
Sugar: 2 g
Sodium: 760.5 mg
Fat: 7.5 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 29.5 g
Fiber: 4 g
Protein: 49.5 g
Cholesterol: 140.5 mg