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Turkey Stuffing Pot Pie

Turkey Stuffing Pot Pie

Time Involved
< 60 min
# of Ingredients
Skill Level
4 tsp (20mL) 
Butter or non-hydrogenated margarine, divided
1 tsp (5mL) 
Vegetable oil
Small onion, chopped
Large stalk celery, chopped
½ tsp (2mL) 
Each dried thyme, sage, salt and pepper
PRIME™ Boneless, Skinless Turkey Breast, cut into 1 inch (2.5 cm) cubes
1 cup (250mL) 
Frozen vegetable blend (carrot, corn and peas)
¾ cup (175mL) 
2% Milk
½ cup (125mL) 
Sodium reduced chicken broth, divided
1 tbsp (15mL) 
slices DEMPSTER’S® WholeGrains™ Multigrain Bread, cut into 1 inch (2.5 cm) cubes
¼ cup (50mL) 
Dried cranberries, optional
Egg whites

PREHEAT oven to 350˚F (180˚C

HEAT 1 tsp (5 mL) butter and oil in a large non-stick fry pan over medium heat. Add onion, celery, thyme, sage, salt and pepper; sauté for 3-4 minutes or until onion has softened. Spoon ½ of the vegetable mixture into a bowl and set aside.

RETURN fry pan, with the remaining 1/2 of the vegetable mixture, to the heat; add turkey and cook until browned. Stir in frozen vegetables.

WHISK milk and ¼ cup (50 mL) of chicken broth with the cornstarch. Add to the fry pan and cook until bubbly and thickened. Divide this mixture between four 1 cup (250 mL) ramekins or an 8 inch square (2 L) baking dish.

TOSS cubed bread with the reserved vegetable mixture and cranberries. Melt remaining 3 tsp (15 mL) butter. Whisk remaining ¼ cup (50 mL) of chicken broth with the egg whites. Drizzle melted butter and broth mixture over bread mixture; toss to combine. Divide between the ramekins or casserole.

BAKE in a preheated oven for 20-25 minutes or until golden and bubbly.

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