Description
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:
- 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:
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened. Add the garlic and cook for 1 minute more.
- 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.
- Add the milk or cream, continuing to stir until the mixture thickens (about 3-4 minutes).
- Stir in the shredded turkey, peas, thyme, rosemary, salt, and pepper. Remove from heat.
3. Assemble the Pot Pie:
- Pour the turkey filling into the prepared pie dish, spreading it evenly.
- 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.
- Spread the stuffing evenly over the turkey filling, pressing it gently to form a crust.
4. Bake:
- 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.
- 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.