Turkey Pot Pie with Stuffing Crust
A creamy filling with turkey and vegetables topped with a stuffing crust.
Servings: 6
Calories: 374kcal
Equipment
Ingredients
Filling
- 2 cups cooked turkey diced
- 1 cup frozen peas and carrots thawed
- 1 cup chicken or turkey broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Stuffing Crust
- 3 cups prepared stuffing leftover or store-bought
- 1 egg beaten (to help bind the stuffing)
Instructions
- 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.
- In a separate 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.
- 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
Calories: 374kcal | Carbohydrates: 32g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 781mg | Potassium: 339mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2210IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 2mg