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  • Andrea Tavares


1 ½ cup : 390 Cals 49.5 Protein 29.5 Carbs 7.5 Fats

Turkey Pot Pie with Stuffing Crust is a fun twist on a turkey pot pie, made with diced turkey and veggies simmered in a creamy sauce and finished with a stuffing topping.


  • 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:

  1. Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.

  2. 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 halfway until the bread is completely firm.

  3. 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 sauté on medium low until soft, about 5-10 minutes.

  4. 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:

  1. Preheat the oven to 425F.

  2. 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.

  3. Add the celery and cook until the vegetables are soft, about 3 to 5 minutes.

  4. 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 for 10 minutes, stirring until the flavors meld.

  5. Meanwhile combine 1 cup turkey broth with the cornstarch and mix well to dissolve.

  6. 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.

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

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