Turkey Pot Pie with Stuffing Crust
Not your average pot pie recipe, with a traditional filling and a mashed potato and stuffing crust
- 1 tbsp olive oil
- 3 large carrots chopped
- 3 leeks
- 1 tbsp butter
- 1/4 cup white wine
- 4 leaves fresh sage finely chopped
- 1 tbsp poultry seasoning
- 1 tbsp dried parsley
- 1 cup chicken or turkey stock
- 1 cup peas
- 1/2 cup milk
- 2 1/2 cups chopped or shredded turkey
- 1 tbsp flour
- 2 cups mashed potatoes optional
- 3-4 cups stuffing enough to cover the top of the pie
Preheat oven to 350°
Heat Olive oil in deep skillet or saute pan over medium and add carrots. Cook until soft, about 4 minutes. Add leeks and butter and cook 2-3 minutes more until leeks are just fragrant.
Add sage, white wine and cook 2 minutes, then add chicken stock, poultry seasoning, parsley, turkey, peas and milk and bring to a low simmer - careful not to curdle milk.
stir in flour until incorporated and pour in a pie dish.
Top with a layer of mashed potatoes and then a layer of stuffing and bake in oven for approx 20 minutes or until golden brown.
Calories: 334kcal | Carbohydrates: 41g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 497mg | Potassium: 531mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4850IU | Vitamin C: 25mg | Calcium: 88mg | Iron: 3mg