Turkey Pot Pie With Stuffing Crust

This comforting turkey pot pie combines a creamy turkey and vegetable filling with an herby stuffing crust that makes use of leftover bread. It’s the perfect way to use up holiday leftovers or create a hearty dish from scratch!

Course Holiday Recipes, Main Course

Cuisine American

Keyword Turkey Pot Pie With Stuffing Crust

Prep Time 30

Cook Time 30

Servings Servings

Calories 175kcal

Author Bon Appeteach

Ingredients

Pot Pie Filling

4 tbsp Butter
1/4 cup Flour
1 medium Onion diced small
1 large Carrot diced small
2 stalks Celery diced small
3 cloves Garlic minced
2 cups Turkey Stock or chicken stock
1 cup Whole Milk or heavy cream for a thicker, richer sauce
3-4 cups Cooked Turkey shredded or cubed
1 cup Frozen Peas
1 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 tsp Dried Thyme
1/2 tsp Dried Rosemary

Stuffing Crust

4 cups Cubed Bread day old or slightly stale works best
1/4 cup Butter melted
1/2 cup Turkey Stock or chicken stock
1/4 cup Parsley minced
1 tsp Dried Sage
1 tsp Dried Thyme
1 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Black Pepper

Instructions

Prepare the Filling

Preheat your oven to 375°F .
In a large skillet or saucepan, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
Gradually whisk in the turkey stock, followed by the milk, until the mixture is smooth and begins to thicken.
Stir in the cooked turkey, peas, salt, pepper, thyme, and rosemary. Simmer for 2-3 minutes, then remove from heat. Pour the mixture into a greased 9x13-inch baking dish, a deep pie dish, or cast iron skillet.

Make the Stuffing Crust

In a large mixing bowl, combine the bread cubes, melted butter, turkey stock, parsley, sage, thyme, garlic powder, salt, and pepper. Toss until the bread is evenly coated and slightly moistened but not soggy.
Spread the bread mixture evenly over the top of the filling.

Baking

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the stuffing crust is golden brown and crisp, and the filling is bubbling around the edges.
If the crust browns too quickly, cover lightly with foil and continue baking.
Let the pot pie cool for 5-10 minutes before serving. Scoop into bowls and enjoy the cozy flavors of turkey and stuffing in every bite!

Notes

For added flavor, toast the bread cubes lightly before mixing the stuffing crust.
Customize the filling with additional veggies like green beans or mushrooms.
Use leftover stuffing for the crust if you already have some on hand, adjusting the liquid as needed.

Nutrition