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.
Turkey Pot Pie with Stuffing Crust
This Turkey Pot Pie with Stuffing Crust is a great way to get your favorite Thanksgiving foods in one meal. Plus, it’s perfect for using up leftover turkey. A mix of turkey and vegetables in a creamy sauce is covered with stuffing and baked until the crust is golden. For some other ways to use Thanksgiving turkey, try my Leftover Turkey Pot Pie Empanadas, Open-Faced Turkey Melts, and Baked Turkey Croquettes.
This recipe is a lighter take on traditional turkey pot pie with a fun twist. It’s loaded with veggies and lean turkey breast. To get the sauce creamy, I skip the milk and mix broth with corn starch instead. And if you would prefer to make a chicken pot pie, feel free to use leftover chicken. You can easily halve or quarter this recipe depending on how much leftover turkey you have.
How do you make turkey pot pie from scratch?
- Make the stuffing by sautéing the veggies and then add to the bread.
- To make the filling, sauté the fresh vegetables and herbs.
- Add in the frozen veggies, turkey, and broth and simmer for 10 minutes
- Mix the remaining broth with cornstarch, add it to the turkey mixture, and stir until thick.
- Pour the turkey filling into a 9 x 13-inch baking dish and cover with stuffing.
- Bake for 30-45 minutes until the crust is golden and the filling is hot and bubbling.
What goes good with turkey pot pie?
The great thing about this turkey pot pie is that it’s a whole meal in one: veggies, protein, and carbs all in the same dish. To round out the meal, serve it with a side salad and some cranberry sauce.
More Leftover Turkey Recipes You’ll Love:
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.
- 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
For the 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 and fresh pepper, to taste
- 1 large egg, beaten
- 1 1/2 cups chicken broth
For the stuffing crust:
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 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.
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.
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.
For the filling:
Preheat oven to 425F.
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.
Add the celery and cook until the vegetables are soft, about 3 to 5 minutes.
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 1/4 cups 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.
In a medium bowl whisk the egg and 1 1/2 cups broth. Place the stuffing over the turkey filling, add egg/broth mixture and mix well. Bake 30 to 45 minutes, or until the crust is golden and the filling is hot and bubbling.
Serving: 11/2 cups, Calories: 390kcal, Carbohydrates: 29.5g, Protein: 49.5g, Fat: 7.5g, Saturated Fat: 2g, Cholesterol: 140.5mg, Sodium: 760.5mg, Fiber: 4g, Sugar: 2g
Blue Smart Points: 4
Green Smart Points: 8
Purple Smart Points: 4
Keywords: thanksgiving casserole, turkey pot pie, turkey pot pie stuffing crust
