Turkey Stuffing Pot Pie
Transform your Thanksgiving leftovers into a comforting classic with this Turkey Stuffing Pot Pie! This hearty recipe features tender chunks of cooked turkey, savory stuffing, and vibrant mixed vegetables, all enveloped in a rich, creamy gravy infused with garlic and thyme. Topped with a golden, flaky pie crust brushed with an egg wash, this pot pie is a symphony of flavors in every bite. Perfect for cozy family dinners, this dish takes only 20 minutes of prep and gives a whole new life to leftovers or pantry staples. Whether you're using homemade ingredients or store-bought shortcuts, this one-dish meal is a comforting and delightful crowd-pleaser. Great for meal planning, holiday feasts, or simply warming up on chilly nights!
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Recipe Information
Ingredients
- 2 cups Cooked turkey
- 2 cups Stuffing (leftover or store-bought)
- 1.5 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken or turkey broth
- 0.5 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 whole Pie crust (store-bought or homemade)
- 1 whole Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste.
Slowly stir in the chicken or turkey broth, whisking constantly to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.
Add the heavy cream, garlic powder, thyme, salt, and black pepper. Stir well and let simmer for 2 minutes, then remove from heat.
In a large mixing bowl, combine the cooked turkey, stuffing, and frozen mixed vegetables. Pour the prepared gravy over the mixture and stir to combine thoroughly.
Transfer the turkey mixture into a 9-inch pie dish, spreading it out evenly.
Place the pie crust over the filling, trimming any excess dough around the edges. Press the edges down with a fork to seal.
In a small bowl, beat the egg with the water to create an egg wash. Brush the egg wash evenly over the pie crust to ensure a golden finish.
Cut a few small slits in the middle of the pie crust to let steam escape while baking.
Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pot pie from the oven and let it cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 4328 mg | 188% | |
| Total Carbohydrate | 304.9 g | 111% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 26.0 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 338 mg | 26% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2270 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
