Easy Crustless Turkey Pot Pie

Easy Crustless Turkey Pot Pie

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

Use your leftover homemade stuffing, turkey broth, and fresh or cooked vegetables to create this tummy-warming dish.  If you are in a real hurry you can use boxed stuffing, condensed chicken soup mix, and frozen vegetables to make a delicious dish in a hurry.

Ingredients

Version 1

  • ¼ cup butter
  • 2 ribs diced celery
  • ¼ cup diced onion
  • about ⅓ cup flour
  • about 3 cups turkey broth
  • ½ tsp broth
  • ½ tsp ground black pepper
  • 3 cups cubed cooked turkey
  • 4 cups cooked or fresh chopped cauliflower, carrots, green beans, frozen peas, mushrooms (you can also use whatever leftover veggies you have from your Thanksgiving dinner.  Fresh veggies will stay firmer and the cooked ones will provide a softer texture with less cooking time)
  • about 4 cups leftover stuffing

Ingredients

Version 2

  • 1 box stove top stuffing
  • 1 can condensed turkey or chicken soup
  • 1 can milk
  • 1 bag frozen mixed vegetables (I usually use carrots, cauliflower, broccoli)
  • 3 cups cubed cooked turkey

Directions

Version 1

  1. Melt butter in frying pan.  Sauté celery and onion until slightly soft and fragrant
  2. If using fresh vegetables, add them now and cook until tender but crisp
  3. Add flour and combine until dry
  4. Add broth and bring to a boil.  Cook until thickened
  5. If using leftover cooked vegetables add them to the pan now and stir to combine
  6. Add cooked turkey and combine
  7. Transfer entire mixture to casserole dish
  8. Cover with your stuffing
  9. Bake at 350 F for about 30 minutes until hot and bubbling at the edges
  10. Let rest for 5 to 10 minutes and serve

Directions

Version 2

  1. Prepare Stove Top Stuffing according to directions on box and set aside
  2. Empty contents into casserole dish
  3. Add one can of milk and stir to combine
  4. Add frozen vegetables and cooked turkey and combine
  5. Cover mixture with stuffing
  6. Bake at 350 F for approximately 30 minutes until hot and bubbling at the edges
  7. Let rest for a few minutes before serving

Tips:  Version 2 is definitely quicker, however be aware that you are using prepared foods that contain more salt and other things you might not want as compared to Version 1.  If using chicken to make this recipe, use chicken broth!

recipe by: everydayhomegourmet.blog/ 

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