Turkey Pot Pie with Stuffing Crust (Thanksgiving Casserole)

Turkey Pot Pie with a Filled Crust is a fun twist on a turkey pot pie made from cubed turkey and vegetables, cooked in a creamy sauce and topped with a filling.

Turkey pot pie with filling crust

This filled crust turkey pot pie is a great way to have your favorite Thanksgiving foods in one meal. It's also perfect for using leftover turkey. A mixture of turkey and vegetables in a creamy sauce is covered with filling and baked until the crust is golden. For some other ways to use Thanksgiving turkey, try my leftover turkey pot pie empanadas, open faced turkey melts, and baked turkey croquettes.

Turkey pot pie on a plate

This recipe is a lighter twist on the traditional turkey pot with a fun twist. It's full of vegetables and lean turkey breast. To make the sauce creamy, I skip the milk and mix broth with cornstarch instead. And if you'd rather make a chicken pot pie, you can use leftover chicken as well. You can easily cut this recipe in half or in quarters depending on how much turkey leftovers you have.

How do you make turkey pot pie from scratch?

  1. Make the filling by frying the vegetables and then adding them to the bread.
  2. For the filling, fry fresh vegetables and herbs.
  3. Add the frozen vegetables, turkey and broth and simmer for 10 minutes
  4. Mix the remaining broth with cornstarch, add to the turkey mixture and stir until thick.
  5. Pour the turkey filling into a 9 by 13 inch baking dish and cover with filling.
  6. Bake for 30-45 minutes, until the crust is golden and the filling is hot and bubbly.

What Goes Well With Turkey Pot Pie?

The great thing about this turkey pot pie is that it's a whole meal in one: vegetables, protein, and carbohydrates all in one dish. To round off the meal, serve with a side salad and some cranberry sauce.

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More Leftover Turkish Recipes You Will Love:

Turkey pot pie with filling crust

Preparation time: 15th min

Cooking time: 1 hours 15th min

Total time: 1 hours 30th min

Turkey Pot Pie with a Filled Crust is a fun twist on a turkey pot pie made from cubed turkey and vegetables, cooked in a creamy sauce and topped with a filling.

  • 5 cups cooked turkey breast cubes, (about 2 1/2 pounds)
  • 1 tablespoon olive oil
  • 2 large shallots, chopped (3/4 cup)
  • 1/4 Cup chopped fresh parsley
  • 2 tablespoon chopped fresh thyme
  • 2 tablespoon chopped fresh sage
  • 3 Celery sticks, chopped
  • 8th ounce Package of frozen mixed vegetables
  • 3 cups Turkey or chicken broth
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 Cup Cornstarch

For the filling crust:

  • 10 Ounces French wholemeal bread, cut into small cubes
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 Large stalk celery, chopped
  • 8th fresh sage leaves, chopped
  • 1/2 Cup chopped parsley
  • 1 teaspoon Bell & # 39; s Turkey Seasoning
  • 1/4 teaspoon kosher salt and fresh pepper, taste
  • 1 big egg, beaten
  • 1 1/2 cups chicken soup

For the filling crust:

  • Outdated diced bread works best here. You can cut the bread the night before and leave it to harden.

  • When your bread is fresh, preheat the oven and bake the cubes of bread on 2 baking trays at 250 ° F for about 30 minutes, stirring halfway until the bread is completely set.

  • In a large, deep non-stick frying pan over medium heat, add the butter. After melting, add onions, celery, parsley, sage, Bell turkey seasoning, 1/4 teaspoon salt and pepper and sauté on medium heat for about 5-10 minutes until tender.

  • Remove from heat and let cool for a few minutes, then transfer to a large bowl and add the toasted bread. Mix egg and broth in a bowl and whisk, add to the filling and mix.

For the filling:

  • Preheat oven to 425F.

  • Wipe the pan and add oil over medium heat. Add the shallots, parsley, thyme, and sage and cook almost soft for about 2 to 3 minutes.

  • Add the celery and cook until the vegetables are tender, about 3 to 5 minutes.

  • Add the frozen mixed vegetables, turkey, 2 cups turkey stock, 1/2 teaspoon salt, and black pepper and bring to a boil. Stir and simmer over medium heat for 10 minutes until the flavors merge.

  • In the meantime, combine 1 1/4 cup turkey stock with the cornstarch and mix well to dissolve.

  • Add to turkey and cook over medium heat for about 4 to 6 minutes, stirring, until thickened. Remove from heat and place in an oven-safe 9 x 13 inch deep baking dish.

  • In a medium bowl, whisk the egg and 1 1/2 cups of stock. Place the filling over the turkey filling, add the egg and broth mixture and mix well. Bake for 30 to 45 minutes or until the crust is golden and the filling is hot and bubbly.

Portion: 11/2 cups, Calories: 390kcal, Carbohydrates: 29.5G, Protein: 49.5G, Fat: 7.5G, Saturated fatty acids: 2G, Cholesterol: 140.5mg, Sodium: 760.5mg, Fiber: 4thG, Sugar: 2G

Blue Smart Points: 4th

Green Smart Points: 8th

Purple Smart Points: 4th

Keywords: Thanksgiving Casserole, Turkey Pot Pie, Turkey Pot Pie Filling Crust

sent November 12, 2020 by Gina

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