Turkey Pot Pie

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This turkey pot pie features tender turkey and mixed vegetables simmered in a creamy herb sauce, topped with a savory stuffing crust for a comforting, protein-packed meal perfect for any occasion.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

5 cups cooked diced turkey breast about 2 1/2 pounds
1 tablespoon olive oil
2 large shallots, chopped about 3/4 cup
0.25 cup fresh parsley, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
3 stalks celery, chopped
8 ounces frozen mixed vegetables
3 cups turkey or chicken broth
0.5 teaspoon kosher salt
0.125 teaspoon black pepper
0.25 cup cornstarch
10 ounces whole wheat French bread cut into small cubes
1 tablespoon butter
1 medium onion, minced
2 stalks celery, minced
8 leaves fresh sage, minced
0.5 cup fresh parsley, chopped
1 teaspoon Bell's turkey seasoning
0.25 teaspoon kosher salt and fresh pepper to taste
1 large egg, beaten
1.5 cups chicken broth

Instructions

Preparation Steps

Preheat oven to 425°F.
For the stuffing crust, if using fresh bread, bake the bread cubes at 250°F for 30 minutes until firm. In a skillet, melt butter and sauté minced onion, celery, parsley, sage, seasoning, salt, and pepper until soft, about 5 to 10 minutes.
Remove stuffing vegetables from heat and mix with toasted bread cubes. Whisk egg and 1.5 cups chicken broth, add to stuffing and combine well.
In a large skillet, heat olive oil over medium heat. Add shallots, parsley, thyme, and sage, cooking 2 to 3 minutes. Add chopped celery and cook until vegetables are soft, about 3 to 5 minutes.
Add frozen mixed vegetables, diced turkey, 2 cups turkey broth, salt, and pepper. Bring to boil, then simmer 10 minutes, stirring occasionally.
In a separate bowl, whisk cornstarch into 1 cup turkey broth until dissolved. Stir this mixture into the turkey filling and cook over medium-low heat until thickened, about 4 to 6 minutes. Remove from heat and transfer to a 9x13 inch baking dish.
Spread the stuffing mixture evenly over the turkey filling. Bake 30 to 45 minutes until the stuffing crust is golden and the filling is hot and bubbling.

Notes