Description
Comfort meets creativity in this hearty turkey pot pie with stuffing crust, blending classic holiday flavors into one delightful dish. Savory layers of tender turkey and creamy filling nestle beneath a golden, crispy stuffing topping that you’ll absolutely crave.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked turkey, shredded or diced
- 3 cups leftover stuffing
Vegetables and Flavor Enhancers:
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas (or corn)
- 2 cloves garlic, minced
Liquid and Binding Ingredients:
- 3 tablespoons (45 milliliters) unsalted butter
- ⅓ cup (40 grams) all-purpose flour
- 2 cups (480 milliliters) turkey or chicken broth
- ½ cup (120 milliliters) milk or heavy cream
- ½ teaspoon (2.5 grams) dried thyme
- ½ teaspoon (2.5 grams) dried rosemary
- Salt and pepper to taste
- 1 egg, lightly beaten
- 2–3 tablespoons (30–45 milliliters) turkey broth or water (optional)
Instructions
- Prepare the cooking vessel by lightly coating a 9-inch pie dish with a thin layer of cooking lubricant, ensuring complete surface coverage.
- Activate culinary transformation by warming the skillet over medium flame, melting butter until it shimmers with potential.
- Introduce aromatic vegetables – onions, carrots, and celery – allowing them to soften and release their essence, creating a fragrant foundation for the dish.
- Incorporate minced garlic, stirring briefly to awaken its robust flavor profile without burning.
- Dust the vegetable medley with flour, creating a delicate roux that will serve as the thickening agent for the upcoming liquid integration.
- Gradually introduce turkey broth, whisking continuously to prevent luminal disruptions, allowing the mixture to smoothly transform and thicken.
- Stream in milk or cream, maintaining constant motion until the sauce achieves a velvety, luxurious consistency.
- Fold shredded turkey, verdant peas, and herbaceous thyme and rosemary into the creamy mixture, seasoning with salt and pepper to elevate the flavor landscape.
- Transfer the sumptuous filling into the prepared dish, ensuring an even, tempting distribution.
- Combine prepared stuffing with beaten egg, adding additional turkey broth if necessary to achieve optimal binding and moisture.
- Carefully layer the stuffing mixture atop the turkey filling, creating a rustic, textured crust that promises crispy edges and delectable depth.
- Position the assembled pot pie in a preheated 375°F oven, allowing it to transform for 25-30 minutes until the surface turns golden and the filling erupts with bubbling enthusiasm.
- permit the pot pie a brief moment of repose, allowing internal temperatures to stabilize and flavors to harmonize before serving.
Notes
- Swap turkey for rotisserie chicken or leftover roasted chicken to save time and add convenience.
- Use gluten-free stuffing mix and all-purpose gluten-free flour to make this recipe celiac-friendly.
- Add extra vegetables like diced bell peppers or mushrooms for increased nutrition and flavor complexity.
- Cool the filling slightly before adding stuffing topping to prevent soggy crust and ensure crispy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg