Turkey Pot Pie with Cornbread Stuffing Crust

In the upper midwest it’s getting quite chilly, complete with a layer of frost on the roof in the morning. It’s been perfect weather for heating up the kitchen. I love it. Thanksgiving is right around the corner. Traditional and innovative ideas are flooding the internet and airwaves. I can’t get enough! My mother-in-law does this great chicken pot pie with a stuffing crust. So when my husband brought home some all-natural turkey breasts from the market, I had a lightbulb moment! This is like Thanksgiving enveloped in one dish. It’s delicious, fragrant, hearty, and warm. It’s perfect. It’s also a good way to use up those leftovers. 😉

 

Makes 2 pies

As organic as possible:

For the bottom crust:

(Tip: You can ready crust or eliminate this all together for time and preparation’s sake. There would just be no layer on the bottom. If you need further confirmation, The Pioneer Woman does a fantastic pot pie with only an upper crust.)

3 cups Flour

1/2 tsp salt

3/4 cup cold butter, cubed (1 1/2 sticks)

3/4 cup vegetable shortening

1 egg, beaten

5 Tbsp cold water

 

For the Filling:

2 large Carrots, peeled and diced small

2 large Celery stalks, rinsed, dried, and diced small

1 large yellow Onion, diced small

2 Tbsp Butter

8 oz. or 1 cup Peas (frozen, fresh… leftover)

8 oz.  or 1 cup Corn kernels (frozen, fresh… leftover)

2 cups Chicken or Turkey stock

Roux (1 1/2 Tbsp Butter and 2 Tbsp (rounded) Flour)

2 1/2 cups (rounded) cooked Turkey, about 2 breasts (see instruction)

1 cup heavy cream

1/4 tsp dried Sage (optional)

1 tsp dried Thyme

1 chicken bouillon cube (optional, but gives great depth of flavor)

1 1/2 tsp Salt

1 tsp freshly ground black Pepper

 

For Stuffing Crust

6 cups (approx) of prepared stuffing – I used 1 box of  Trader Joes Cornbread Stuffing Mix

 

Prepare crust by sifting flour and salt into a medium bowl. Add cubed butter and shortening. Using a pastry cutter or 2 butter knives blend into flour mixture until it resembles coarse crumbs. Add egg and water. I try to quickly use my hands (because you don’t want butter to melt) until all is combined. I shape it into 2 small discs, wrap with plastic and place in the refrigerator for at least 1/2 hour or up to a couple days.

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When ready to use, Preheat oven to 400°.

Roll out and place in deep pie dish. Crimp edges. Repeat for 2nd pie.

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We are going to pre-bake the pie crusts. To keep them from bubbling up on the bottom, cover the crusts with parchment paper and place dried beans or baking beads/pie weights on top of the paper. Bake for about 8-10 minutes. Set aside. Turn oven down to 350°.

Instruction on Turkey Preparation:

When boiling turkey breasts I prefer extra flavor so I boiled mine in 2 cups of chicken stock, then added water until they were covered. I also added a few sage leaves, sprigs of thyme and a bay leaf. Boil for 10 to 15 minutes. Let cool for handling then dice into bite-sized pieces. You can use plain water to boil. You can also used leftover roasted turkey, which would be yummy.

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Starting the filling:

Heat butter over medium-heat until melted and starting to froth.

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Add diced carrots, celery and onions.

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Sauté for a few minutes, stirring occasionally, until onions start to turn translucent. Add stock and stir.

In a separate small sauté pan, over medium heat, melt 1 1/2 tablespoons of butter. Add flour and stir. The mixture will gather then soften. Allow to cook around 4-5 minutes stirring on occasion. This is a light roux, so remove from heat if it starts to brown. This is going to thicken your filling.

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If using frozen peas and corn, I like to give them a quick rinse in a colander.

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Add the roux to the sautéed veggie and stock mixture. Stir. Add the peas, corn, bouillon cube, heavy cream, cooked turkey, dried herbs, salt and pepper.

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Give a stir. And a smell. Allow to sit on a very low heat.

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In the meantime, prepare your stuffing according to box directions. Of course you can make your own.

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Taste the turkey filling mixture for seasoning and adjust accordingly. Use a ladle or large spoon transport the filling into the prepared pie crusts. I could honestly eat this like a soup, but the pot pie is amazing.

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Don’t be afraid to fill it to the brim. Then using half of the stuffing mixture, make an even layer across the top. You can pile it on high. Use the remaining stuffing to do the same with the other pie.

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Place them on individual baking sheets and bake at 350° for 30-35 minutes, until stuffing crust starts to brown.

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Allow to cool slightly. Serve warm. Scoop into a bowl or rimmed dish. So much to be thankful for!

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Turkey Pot Pie with Cornbread Stuffing Crust

Ingredients

  • For the bottom crust:
  • (Tip: You can ready crust or eliminate this all together for time and preparation's sake. There would just be no layer on the bottom.)
  • 3 cups Flour
  • 1/2 tsp salt
  • 3/4 cup cold butter, cubed (1 1/2 sticks)
  • 3/4 cup vegetable shortening
  • 1 egg, beaten
  • 5 Tbsp cold water
  • For the Filling:
  • 2 large Carrots, peeled and diced small
  • 2 large Celery stalks, rinsed, dried, and diced small
  • 1 large yellow Onion, diced small
  • 2 Tbsp Butter
  • 8 oz. or 1 cup Peas (frozen, fresh... leftover)
  • 8 oz. or 1 cup Corn kernels (frozen, fresh... leftover)
  • 2 cups Chicken or Turkey stock
  • Roux (1 1/2 Tbsp Butter and 2 Tbsp (rounded) Flour)
  • 2 1/2 cups (rounded) cooked Turkey, about 2 breasts (see instruction)
  • 1 cup heavy cream
  • 1/4 tsp dried Sage (optional)
  • 1 tsp dried Thyme
  • 1 chicken bouillon cube (optional, but gives great depth of flavor)
  • 1 1/2 tsp Salt
  • 1 tsp freshly ground black Pepper
  • For Stuffing Crust
  • 6 cups (approx) of prepared stuffing - I used 1 box of Trader Joes Cornbread Stuffing Mix

Instructions

  1. Bottom Crust: Prepare crust by sifting flour and salt into a medium bowl. Add cubed butter and shortening. Using a pastry cutter or 2 butter knives blend into flour mixture until it resembles coarse crumbs. Add egg and water. I try to quickly use my hands (because you don't want butter to melt) until all is combined. I shape it into 2 small discs, wrap with plastic and place in the refrigerator for at least 1/2 hour or up to a couple days. When ready to use, preheat the oven to 400° in order to pre-bake the pie crusts. To keep them from bubbling up on the bottom, cover the crusts with parchment paper and place dried beans or baking beads/pie weights on top of the paper. Bake for about 8-10 minutes. Set aside. Turn oven down to 350°.
  2. Turkey Preparation: Place turkey breasts in 2 cups of chicken or turkey stock, then added water until covered. Add a few sage leaves, sprigs of thyme and a bay leaf. Boil for 10 to 15 minutes. Let cool for handling then dice into bite-sized pieces. You can use plain water to boil. You can also substitute roasted or leftover turkey, which would be yummy.
  3. For the filling: Heat butter over medium-heat until melted and starting to froth.
  4. Add diced carrots, celery and onion.
  5. Sauté vegetables until onions become translucent.
  6. Add two cups of stock.
  7. In the meantime prepare roux: In a separate small sauté pan, over medium heat, melt 1 1/2 tablespoons of butter. Add flour and stir. The mixture will gather then soften. Allow to cook around 4-5 minutes stirring on occasion. This is a light roux, so remove from heat if it starts to brown. This is going to thicken your filling.
  8. If using frozen peas and corn, give them a quick rinse in a colander.
  9. Add roux to sautéed veggie and stock mixture and give a stir.
  10. Add cooked turkey, peas, corn, bouillon cube, heavy cream, dried herbs, salt and pepper to mixture. Gently stir and reduce heat to low.
  11. Prepare stuffing according to box directions or make your own.
  12. Taste turkey filling for seasoning and adjust accordingly.
  13. Use a ladle or large spoon transport the filling into the prepared pie crusts. Fill to the brim.
  14. Using half of the prepared stuffing, make an even layer over one of the pies. Don't be afraid to pile it on high.
  15. Repeat with the second pie.
  16. Bake at 350 for 30-35 minutes until crust starts to brown.
  17. Allow to cool slightly. Serve warm. Scoop into a bowl or rimmed dish. So much to be thankful for!
https://sadiesnest.com/turkey-pot-pie-with-cornbread-stuffing-crust/

 

 

17 comments

  1. I can eat this whole pie all day. It’s about one of the BEST things I have ever had. I’m serious…. it’s about as good as it gets!

  2. There’s nothing quite like a heart-warming bowl of chicken pot pie. Your turkey version sounds amazing, and I do so love that you topped it with cornbread stuffing. What’s not to love?

  3. I am SO excited that I will be here for my first Thanksgiving and I am hoovering up recipes like a piglet on a truffle to make next Thursday. This, I know will leave me with copious quantities of leftovers and this recipe just aches to be made the next day ….. it is, of course possible that they will have to winch me onto the plane back to France the following week but hey, I only have one life and I am giving thanks for it! 🙏🏼

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