Baby, it’s cold outside … so it’s time to warm up the insides! I love winter cooking because it includes so many of my favourite foods. I can set the crock pot up with beef stew, a pot roast, or some chili. I can make my favourite casseroles in the oven or mix up a new dish with some leftovers. That is exactly what I did with some leftover Butterball turkey breast that I had in the fridge, when I made this stuffing topped version of the turkey pot pie.
I have made this before with mushroom soup (which is how I wrote it in the recipe) and also with a sauce made from flour, water and leftover gravy. Both of these methods are delicious. This time I actually made it with a garlic flavoured cooking sauce, and I was not pleased with the end result. Stick to the soup or white sauce!
- 1 cup cubed cooked turkey
- 1 cup frozen mixed vegetables
- 2 medium sized cooked potatoes, cubed with peels on
- 1 can cream of mushroom soup
- 1 cup water
- 1 pie shell
- 2 cups stuffing
- Preheat the oven to 350 degrees Fahrenheit.
- Mix the first five ingredients in a pot and heat on medium, stirring occasionally.
- Once the mixture is creamy, pour it into the pie shell.
- Top the mixture with the stuffing.
- Bake for 45 minutes.
There are so many ways to make a delicious turkey meal for those cold winter days. Try a hot turkey sandwich or a stew or soup. You can go wrong with turkey!
“This post is sponsored by Butterball Canada. In exchange this review, I have received special perks in the form of products and monetary compensation. All opinions on this blog are my own.”