Turkey Pot Pie with Stuffing Crust Recipe

If you’re anything like me, you know there’s magic in turning holiday leftovers into something fresh and exciting. This Turkey Pot Pie with Stuffing Crust Recipe does exactly that—it’s like a warm hug on a plate, combining tender turkey and veggies in a creamy sauce, all crowned with a golden, savory stuffing crust. I love this recipe because it feels special enough for a cozy family dinner but straightforward enough to make on any night you want comfort food without fuss.

What makes this Turkey Pot Pie with Stuffing Crust Recipe stand out is that the crust isn’t just any crust—it’s actually made from stuffing! It adds a delightful texture and a burst of herbaceous flavor that pairs perfectly with the hearty filling. Whether you’re looking for a fresh twist after Thanksgiving or just craving a pot pie that actually satisfies, you’re going to want to tuck this recipe away.

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Ingredients You’ll Need

Each ingredient in this Turkey Pot Pie with Stuffing Crust Recipe works in harmony to build layers of flavor, from the fresh herbs to the tender turkey pieces. When shopping, try to pick fresh herbs and an artisan loaf of whole wheat bread for that perfect crust texture.

• Cooked diced turkey breast: Using leftover turkey is perfect, but any cooked turkey works—don’t skip on the breast for best texture.
• Olive oil: A good quality olive oil adds subtle richness while sautéing veggies.
• Shallots (chopped): They lend sweetness and depth that onions alone can’t replicate.
• Fresh parsley: Bright and fresh, parsley brings a lovely pop of green and freshness.
• Fresh thyme: Thyme’s earthy aroma plays beautifully with turkey’s flavor.
• Fresh sage: Sage is essential here—it’s the seasoning soul of both the stuffing and filling.
• Celery (chopped and minced): Adds crunch and aromatic undertones.
• Frozen mixed vegetables: A quick and convenient blend of peas, carrots, and corn works great.
• Turkey or chicken broth: Use low sodium if you prefer control over the salt level.
• Kosher salt and black pepper: Basics that bring everything alive—season to taste but don’t be shy.
• Cornstarch: Thicken the filling to a creamy, perfectly saucy consistency.
• Whole wheat French bread (cut into cubes): Make sure it’s a bit stale or toast it yourself for crispiness in the crust.
• Butter: Used to soften veggies in the stuffing crust and brings richness.
• Onion (minced): Provides a strong flavorful base in the stuffing crust.
• Bell’s turkey seasoning: This is a seasoned salt blend that perfectly complements turkey flavors, but you can substitute similar poultry seasonings.
• Large egg (beaten): Helps bind the stuffing crust together so it holds its shape and browns beautifully.

Variations

Over the years, I’ve played around with this Turkey Pot Pie with Stuffing Crust Recipe to fit whatever’s in my kitchen or dietary needs. Feel free to tweak the veggies, swap fresh herbs for dried if that’s what you have, or make it gluten-free—you’ll find the crust adapts nicely with the right bread.

• Vegetarian variation: I swapped turkey with hearty mushrooms and added a touch of soy sauce once—deliciously savory and just as comforting.
• Gluten-free crust: Use a gluten-free bread substitute for the stuffing crust; just toast cubes thoroughly to retain crunch.
• Spicy kick: Adding a pinch of crushed red pepper flakes to the herb mixture gives it a fun warmth my kids liked sneaking in.

How to Make Turkey Pot Pie with Stuffing Crust Recipe

Step 1: Prepare the Stuffing Crust

I always start with the stuffing crust because it needs a bit of attention. The key is using slightly stale bread cubes for the perfect texture—if your bread is fresh, just toast it low and slow at 250°F for about 30 minutes, stirring halfway. Then, sauté onion, celery, parsley, and sage in butter until soft and aromatic, which sets the flavor foundation. Once cooled a bit, mix in the toasted bread cubes with beaten egg and chicken broth to moisten and bind everything together. This stuffing crust will bake to a crispy, golden perfection on top of your pie—trust me, this step is worth savoring.

Step 2: Cook the Filling

Next, wipe out that skillet and sauté shallots, parsley, thyme, and sage in olive oil—these fresh herbs really make the filling sing. Add the celery and cook until tender, then toss in your frozen mixed veggies and diced turkey. Pour in the turkey broth with salt and pepper, bringing it all to a simmer to let those flavors blend over 10 minutes. Once simmered, stir in the cornstarch slurry made by mixing broth and cornstarch; this thickens the filling into a luscious sauce that’s neither too runny nor too firm.

Step 3: Assemble and Bake

Transfer the hearty turkey filling to a deep 9×13 baking dish—you want enough depth so the filling doesn’t spill over. Gently spread the stuffing crust evenly over the top, creating an herbaceous, firm layer that will brown beautifully in the oven. Pop it into a preheated 425°F oven and bake for 30-45 minutes, until the crust has a gorgeous golden color and the filling bubbles invitingly beneath. This part fills the kitchen with those cozy scents you’ll be craving for days.

How to Serve Turkey Pot Pie with Stuffing Crust Recipe

Garnishes

I love topping my slices with a sprinkle of fresh parsley or a little drizzle of good-quality olive oil. Sometimes, a dollop of cranberry sauce or a smear of tangy mustard on the side adds a lovely contrast to the rich filling. These simple additions bring a fresh zing and make each serving memorable.

Side Dishes

Though this pot pie is a meal in itself, I enjoy pairing it with a crisp green salad tossed with lemon vinaigrette or steamed green beans tossed with toasted almonds. Roasted root vegetables or a light coleslaw also balance the rich flavors and make for a well-rounded feast.

Creative Ways to Present

For special occasions, I’ve baked mini individual pots using ramekins lined with the stuffing crust—it’s a fun way to serve guests and ensures everyone gets their own crispy top. Sometimes I decorate the crust with sage leaves or herbs pressed onto the surface before baking; it looks beautiful and adds an irresistible aroma while baking.

Make Ahead and Storage

Storing Leftovers

I like to let the pot pie cool to room temperature, then cover it tightly with foil or plastic wrap and store it in the fridge for up to 3 days. The crust may soften slightly but still tastes wonderful reheated. It’s a reliable make-ahead dish when you want to prep in advance.

Freezing

Freezing this Turkey Pot Pie with Stuffing Crust Recipe works beautifully too! I assemble the pie, then wrap it well in foil and plastic wrap, freezing for up to 2 months. When ready, thaw overnight in the fridge before baking. The crust keeps a surprisingly good texture if you reheat it properly.

Reheating

To reheat, cover the pot pie with foil and warm it in a 350°F oven for 20-25 minutes until heated through. Remove the foil during the last 5 minutes to re-crisp the stuffing crust. Avoid microwaving if you want to preserve that lovely crispy top.

FAQs

Final Thoughts

Making this Turkey Pot Pie with Stuffing Crust Recipe feels like a little kitchen celebration every time I bake it. It’s a dish that brings people together around the table, warming hearts more than just stomachs. If you want a new way to use up turkey or simply crave a soul-soothing meal with layers of flavor and texture, give this recipe a try—you’ll be glad you did, and so will everyone you share it with!

Turkey Pot Pie with Stuffing Crust Recipe

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• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

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Description

A comforting Turkey Pot Pie with Stuffing Crust is a delicious twist on a classic, using diced turkey breast and mixed vegetables simmered in a flavorful broth thickened with cornstarch. This savory filling is topped with a moist, herb-infused stuffing crust made from toasted whole wheat bread cubes combined with fresh herbs, vegetables, and turkey seasoning. Baked until golden and bubbling, this hearty dish is perfect for a cozy family meal.

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Ingredients

For the 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

For the Stuffing Crust:

• 10 ounces whole wheat French bread, cut into small cubes
• 1 tablespoon butter
• 1 medium onion, minced
• 2 large celery stalks, 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

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Instructions

1. Prepare the Bread Cubes: If your bread is fresh, preheat the oven to 250°F and bake the bread cubes on two baking sheets for about 30 minutes, stirring halfway through until the bread is completely firm and dried out. If your bread is stale, you can skip this step.
2. Make the Stuffing Mixture: In a large, deep nonstick skillet over medium heat, melt the butter. Add the minced onion, celery, parsley, sage, Bell’s turkey seasoning, kosher salt, and fresh pepper. Sauté over medium-low heat until the vegetables are soft, about 5 to 10 minutes. Remove from heat and let cool for a few minutes. Transfer the mixture to a large bowl and add the toasted bread cubes. In a separate bowl, whisk together the beaten egg and chicken broth, then pour this over the bread mixture and stir to combine thoroughly.
3. Sauté Aromatics for Filling: Wipe the skillet clean and heat the olive oil over medium heat. Add chopped shallots, parsley, thyme, and sage, cooking until just softened, about 2 to 3 minutes. Then add chopped celery and continue to cook until the vegetables are tender, approximately 3 to 5 minutes.
4. Cook Turkey and Vegetables: Add frozen mixed vegetables, diced turkey, 2 cups of turkey broth, salt, and black pepper to the skillet. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally to allow flavors to meld.
5. Thicken the Filling: In a small bowl, whisk together 1 cup turkey broth and cornstarch until smooth. Pour this mixture into the skillet with the turkey and vegetable filling, and cook over medium-low heat, stirring continuously until the sauce thickens, about 4 to 6 minutes. Remove from heat once thickened.
6. Assemble and Bake: Transfer the turkey filling to a deep 9 x 13-inch oven-safe baking dish. Spread the prepared stuffing mixture evenly over the top. Bake in a preheated 425°F oven for 30 to 45 minutes, or until the stuffing crust is golden brown and the filling is hot and bubbling.

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Notes

• Use stale bread cubes for the best stuffing texture; if using fresh bread, dry it in the oven as directed.
• Feel free to substitute mixed vegetables with your favorites or seasonal produce.
• Ensure the filling is thick enough before baking to avoid a watery pot pie.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crust crispness.
• This recipe serves 8 generous portions, perfect for holiday meals or family dinners.

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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: 5.3 g
• Trans Fat: 0 g
• Carbohydrates: 29.5 g
• Fiber: 4 g
• Protein: 49.5 g
• Cholesterol: 140.5 mg