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Thanksgiving Turkey Pot Pie with Stuffing Crust

Thanksgiving Turkey Pot Pie with Crispy Stuffing Crust Delight

Transform your Thanksgiving leftovers into a cozy meal with this Thanksgiving Turkey Pot Pie with Stuffing Crust, filled with turkey, vegetables, and a crispy crust.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Casseroles
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 Tbsp Unsalted Butter Olive oil is a great substitute for dairy-free options.
  • 3/4 C Onion, diced Shallots work well for a milder taste.
  • 1/3 C Celery, diced Consider swapping for bell peppers for a different twist.
  • 1/3 C Carrots, chopped Frozen peas can also be used in its place.
  • 2 cloves Garlic, minced Garlic powder is a good alternative if fresh isn’t available.
  • 1 1/2 C Potatoes, chopped Sweet potatoes offer a nice variation.
  • 2 Tbsp Flour Use cornstarch for a gluten-free option.
  • 2 C Chicken Broth Vegetable broth can be substituted for a vegetarian version.
  • 3/4 C Heavy Cream Opt for coconut cream for a dairy-free variant.
  • 2 1/2 C Leftover Turkey Meat, chopped or shredded Chicken can be swapped in if needed.
  • 1/4 C Peas or Green Beans Other vegetables like corn could also enhance the filling.
  • 1/4 C Corn Chopped green beans work well as a substitute.
  • 1 tsp Salt Adjust this to taste depending on the saltiness of the broth.
  • 1/2 tsp Black Pepper White pepper can be used for a milder flavor.
  • 1/2 tsp Dried Thyme Consider using rosemary or Italian seasoning as substitutes.
For the Crust
  • 2 1/2 C Stuffing Gluten-free stuffing is available for those with dietary restrictions.

Equipment

  • 2-quart baking dish
  • Large pot
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly spray a 2-quart baking dish with olive oil or non-stick spray.
  2. Melt 3 tablespoons of unsalted butter over medium-low heat, then add diced onions, chopped carrots, and celery, cooking for about 5-7 minutes until translucent.
  3. Add minced garlic and stir for an additional minute. Mix in chopped potatoes and stir for another couple of minutes.
  4. Sprinkle 2 tablespoons of flour over the sautéed vegetables and slowly whisk in 2 cups of chicken broth and 3/4 cup of heavy cream. Bring to a gentle boil, stirring until thickened, about 3-5 minutes.
  5. Lower heat to a simmer and fold in the chopped leftover turkey, peas, corn, salt, black pepper, and dried thyme. Stir well and let flavors meld for about 5 minutes.
  6. Pour the turkey filling into the prepared baking dish and top with 2 1/2 cups of stuffing.
  7. Bake for 40-45 minutes, covering with foil if the stuffing browns too quickly.
  8. Once baked, let cool for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Customize with different vegetables or swap turkey for chicken. For best results, serve warm immediately after baking.

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