Turkey or chicken pot pie with a stuffing top.



Recipe Summary

15 mins
30 mins
5 mins
50 mins
1 2-quart casserole dish


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Cook and stir turkey in a skillet over medium heat until browned, about 5 minutes. Add potatoes, mixed vegetables, cream of mushroom soup, milk, salt, and pepper to turkey and mix well; pour into a 2-quart casserole dish.

  • Bring water and butter to a boil in a saucepan; stir in stuffing mix. Cover saucepan and remove from heat; let stand until water is absorbed, about 5 minutes. Fluff stuffing with a fork. Spoon stuffing over turkey mixture and cover dish with a lid or aluminum foil.

  • Bake in the preheated oven until pot pie is bubbling, 20 to 25 minutes. Remove lid and bake for a few minutes more for a browned topping, if desired.

Cook's Note:

Substitute chicken for the turkey, if desired. Substitute cream of chicken soup for the cream of mushroom soup, if desired.

Nutrition Facts

655 calories; protein 43.7g; carbohydrates 66.6g; fat 23.5g; cholesterol 118.4mg; sodium 1375.4mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
Perfect pot pie? Umm no. Not even close. Three stars without changes. I followed the recipe exactly using an herb seasoned stuffing but could tell this would be seriously under seasoned if left alone. The filling absolutely needs more than salt and pepper as seasoning. I tasted the filling first (a good cook is a good taster) and then decided to tweak it. Adding 1/2 tsp each sage savory roasted minced onion and 1/4 tsp roasted garlic granules bumped it to 3.5 stars. This is a unique concept but it's not a repeat recipe for me. Read More