Description
A creamy turkey and vegetable pot pie topped with a fluffy stuffing crust. The perfect way to bring new life to holiday leftovers with minimal effort.
Ingredients
Scale
- 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
- 3 cups prepared stuffing
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F 190°C.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour to form a roux and cook 1 to 2 minutes.
- Slowly whisk in broth and milk until the sauce is smooth.
- Add garlic powder, onion powder, salt, and pepper and cook until thickened about 5 minutes.
- Stir in turkey and vegetables until fully combined.
- Transfer mixture to a greased 9×13 inch baking dish.
- In a bowl, combine the stuffing with the beaten egg.
- Spread stuffing mixture evenly over the filling pressing gently.
- Bake 35 to 40 minutes until the stuffing is golden and the filling is bubbly.
- Cool slightly before serving.
Notes
Use leftover stuffing or store bought both turn out great. Add extra milk or broth for a creamier filling. This pot pie freezes well for up to three months and can be baked directly from frozen.
- Prep Time: 20 minutes
- Cook Time: 35 to 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg