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.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
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.
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.

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.

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