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.”