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Turkey Pot Pie with Stuffing Crust

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This Turkey Pot Pie with Stuffing Crust is the ultimate comfort food, using holiday leftovers to create a rich, creamy filling topped with a flavorful, crispy stuffing crust. Perfect for the day after Thanksgiving or Christmas!

Ingredients

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For the Filling:

  • 3 tbsp unsalted butter
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups turkey or chicken broth
  • 1/2 cup milk or heavy cream
  • 2 cups cooked turkey, shredded or diced
  • 1 cup frozen peas (or corn)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and pepper to taste

For the Stuffing Crust:

  • 3 cups leftover stuffing
  • 1 egg, lightly beaten (to help bind the crust)
  • Optional: 2-3 tbsp turkey broth or water (if the stuffing is dry)

Instructions

1. Preheat the Oven:

  1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or casserole dish lightly with cooking spray or butter.

2. Make the Filling:

  1. In a large skillet or saucepan, melt the butter over medium heat.
  2. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened. Add the garlic and cook for 1 minute more.
  3. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the turkey or chicken broth, stirring constantly to avoid lumps.
  4. Add the milk or cream, continuing to stir until the mixture thickens (about 3-4 minutes).
  5. Stir in the shredded turkey, peas, thyme, rosemary, salt, and pepper. Remove from heat.

3. Assemble the Pot Pie:

  1. Pour the turkey filling into the prepared pie dish, spreading it evenly.
  2. In a medium bowl, mix the stuffing with the beaten egg. If the stuffing is dry, add turkey broth or water, 1 tablespoon at a time, until the mixture holds together.
  3. Spread the stuffing evenly over the turkey filling, pressing it gently to form a crust.

4. Bake:

  1. Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the filling is bubbling and the stuffing crust is golden and crispy.
  2. Let the pot pie rest for 5-10 minutes before serving.

Notes

  • Make Ahead: Assemble the pot pie and refrigerate it for up to 24 hours before baking. Add 5-10 minutes to the baking time if starting from cold.
  • No Leftover Stuffing? Use store-bought stuffing mix, prepared according to package instructions.
  • Vegetable Variations: Add mushrooms, green beans, or chopped spinach for extra flavor and nutrients.

Find it online: https://recipe.ukfinda.com/turkey-pot-pie-with-stuffing-crust/