Turkey Pot Pie with Stuffing Crust

Turkey Pot Pie with Stuffing Crust


  • ▢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 cup 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.
  • Place the stuffing over the turkey filling. Bake 30 to 45 minutes, or until the crust is golden and the filling is hot and bubbling.


Serving: 1 1/2 cups, Calories: 390 kcal, Carbohydrates: 29.5 g, Protein: 49.5 g, Fat: 7.5 g, Saturated Fat: 2 g, Cholesterol: 140.5 mg, Sodium: 760.5 mg, Fiber: 4 g, Sugar: 2 g

4 Point!

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