Pie dish and two plates with pot pie and a spoonful
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Turkey Pot Pie with Stuffing Crust

Not your average pot pie recipe, with a traditional filling and a mashed potato and stuffing crust
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8
Calories 334kcal
Author Julia Day

Equipment

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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