Description
Turkey Pot Pie with Stuffing Crust is a comforting and hearty dish featuring tender diced turkey and fresh vegetables simmered in a flavorful broth, thickened to a creamy filling, then topped with a savory herb stuffing crust. This recipe offers a delightful twist on classic pot pie, combining the warmth of a pie with the satisfying texture of herbed stuffing.
Ingredients
Scale
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
- Fresh black pepper, to taste
- 1 large egg, beaten
- 1 1/2 cups chicken broth
Instructions
- Prepare the Bread Cubes: Use stale cubed bread for best results; cut the bread the night before and allow it to harden. If using fresh bread, preheat your oven to 250°F and bake the bread cubes on two baking sheets for about 30 minutes, stirring halfway through, until completely firm.
- Make the Stuffing: In a large, deep nonstick skillet over medium heat, melt the butter. Add minced onion, 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. Transfer the mixture to a large bowl, add toasted bread cubes, then whisk together the egg and chicken broth and pour over the bread mixture. Stir to combine thoroughly.
- Cook the Turkey Filling: Wipe the skillet clean and heat olive oil over medium heat. Add chopped shallots, parsley, thyme, and sage, cooking until nearly soft, about 2 to 3 minutes. Add chopped celery and cook until softened, about 3 to 5 minutes. Stir in frozen mixed vegetables, diced turkey, 2 cups turkey broth, 1/2 teaspoon salt, and black pepper. Bring the mixture to a boil, then reduce to medium-low and simmer for 10 minutes, stirring occasionally to meld flavors.
- Thicken the Filling: In a small bowl, combine 1 cup turkey broth with cornstarch, mixing well until dissolved. Add this slurry to the turkey mixture, cooking over medium-low heat and stirring constantly until thickened, about 4 to 6 minutes. Remove from heat.
- Assemble and Bake: Transfer the turkey filling into a deep 9 x 13-inch oven-safe baking dish. Spread the prepared stuffing evenly over the top. Preheat oven to 425°F. Bake the pot pie for 30 to 45 minutes, or until the stuffing crust is golden brown and the filling is hot and bubbling. Let rest briefly before serving.
Notes
- Stale bread works best for the stuffing crust to avoid sogginess; if fresh bread is used, be sure to toast it thoroughly.
- This dish is perfect for using leftover roasted turkey, adding extra flavor and reducing waste.
- You can customize the vegetable mix with your favorites or seasonal varieties for a personalized touch.
- For a gluten-free version, substitute gluten-free bread and cornstarch alternatives.
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: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 29.5 g
- Fiber: 4 g
- Protein: 49.5 g
- Cholesterol: 140.5 mg
