Turkey Pot Pie with Stuffing Crust
This Turkey Pot Pie topped with a savory stuffing crust is the ultimate comfort food. Perfect for holiday leftovers or weeknight dinners!
Servings: 6
Calories: 361kcal
Equipment
- 9x13 inch baking dish
- medium saucepan
- Wisk
- Bowl
Ingredients
For the Filling:
- 2 cups cooked turkey diced
- 1 cup frozen peas and carrots thawe
- 1 cup chicken broth
- 1 cup milk
- ¼ cup all-purpose flour
- ¼ cup butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For the Stuffing Crust:
- 3 cups prepared stuffing leftover or store-bought
- 1 egg beaten (to help bind the stuffing)
Instructions
- Prepare the Filling: In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes. Slowly pour in the broth and milk, whisking until smooth. Add garlic powder, onion powder, salt, and pepper, and cook until the sauce thickens, about 5 minutes.
- Add the turkey and vegetables to the sauce, stirring until well combined. Transfer the mixture to a greased 9x13-inch baking dish.
- Prepare the Stuffing Crust: In a bowl, combine the stuffing with the beaten egg, mixing until evenly coated. Spread the stuffing over the turkey mixture in the baking dish, pressing down gently to create an even layer.
- Bake: Place in a preheated oven at 375°F (190°C) and bake for 35-40 minutes, or until the stuffing is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving. Enjoy warm!
Nutrition
Serving: 1g | Calories: 361kcal | Carbohydrates: 31g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 961mg | Potassium: 284mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2890IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 2mg