Turkey Pot Pie with Stuffing Crust
A heartwarming dish that combines comforting flavors and textures, featuring a creamy turkey filling encased in a stuffing crust.
Ingredients
Filling
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 1 stalk celery, chopped
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
- 1 cup frozen peas and carrots
- 4 cups cooked, shredded turkey or chicken Use leftover turkey for best results.
Stuffing Crust
- 3 cups cooked and cooled stuffing Can use store-bought or homemade stuffing.
- 1 large egg, beaten To moisten the stuffing.
Instructions
Preparation
- Preheat your oven to 475°F (245°C).
- In a large skillet, melt the unsalted butter over medium-high heat.
- Add the chopped onion and chopped celery; sauté for about 5 minutes until softened.
- Sprinkle in the all-purpose flour, stirring constantly for about 1 minute.
- Gradually pour in the chicken broth and heavy cream, stirring until well combined.
- Allow the mixture to simmer for about 7 minutes until it thickens.
- Stir in the frozen peas and carrots, along with the cooked and shredded turkey until well combined.
- In a separate bowl, combine the cooked stuffing with the beaten egg and mix until moistened.
Assembly
- Place the stuffing mixture between two pieces of parchment paper and flatten into a circle large enough to cover the skillet.
- Flip the flattened stuffing onto the turkey mixture in the skillet, pressing the edges to seal.
Baking
- Bake in the preheated oven for about 15 minutes until the stuffing crust is golden brown.
- Let the pot pie rest for about 10 minutes before slicing and serving.
Notes
Serve with a green salad or steamed vegetables. Pair with hot sauce or cranberry sauce for extra flavor.