Turkey Stuffing Pot Pie

Name: Turkey Stuffing Pot Pie
Prep time: 30 min
Cook time: 15 min
Total time: 55 min
Yield: 8 serving
Ingredients: 3 tablespoons unsalted butter; 1 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 chicken or turkey; 3 cups stuffing; 1 large egg

User Reviews

5.0

18 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Resting Time
10 mins
Total Time
55 mins
Servings
8
Calories
582 kcal
Course
Main Course
Cuisine
American

Turkey Stuffing Pot Pie

Brayden Rivera

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Looking for a quick and easy way to put Thanksgiving leftovers to use? This hearty and comforting turkey pot pie with stuffing crust recipe is just perfect. This turkey stuffing casserole is also delicious with rotisserie chicken, so you can make it any time of year!

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Ingredients

Servings

3 tablespoons unsalted butter
1 onion, chopped
1 stalk celery, chopped
2 tablespoons all-purpose flour
2 cups chicken broth
½ cup heavy cream (35%)
1 cup frozen peas and carrots at room temperature
4 cups chicken or turkey cooked, shredded
3 cups stuffing cooked and cooled
1 large egg beaten

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Instructions

Preheat your oven to 475 degrees.
Grab an oven safe skillet and place it on an element over medium high heat. Add butter and wait for it to melt.
Next, cook onion and celery until tender. No more then 5 minutes.
Stir in flour and cook until a light brown color. Around 1 minute or so.
Add broth and cream and simmer until it thickens, about 7 minutes.
Add shredded chicken or turkey and the peas and carrots. Stir until coated and evenly distributed throughout.
Combine stuffing with the egg in large bowl. Mix until blended. I usually use my hands to do this. I find it much quicker.
Tear off two pieces of parchment paper and place stuffing in between the two sheets. Using a rolling pin flatten the stuffing so it is large enough to cover the top of your skillet. Try and make the stuffing into a circle. Remove top piece of parchment paper and flip on top of your full skillet. Mine is never perfect, just do your best. Feel free to cut stuffing in half and then flip it on top. Whatever you think is easier. Make sure that all of the stuffing is inside your skillet and not hanging over when you are baking it in the oven.
Bake until stuffing is a beautiful golden brown color and crisp, around 15 minutes. Serve and enjoy!

Notes

Let the pot pie rest for 10 minutes before slicing and serving. This will help the sauce thicken up further, and the slices will be easier to handle.
Place an empty baking sheet on the bottom rack of the oven just in case the pot pie leaks.
A 12-inch oven-safe skillet works best for this recipe. If you’re using a larger skillet, the layers will probably end up thinner.
If you’re making this for a crowd, you can prepare the filling and stuffing a day in advance, then construct and bake the pot pie when ready to serve.

Nutrition Information

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Calories 582kcal (29%) Carbohydrates 73g (24%) Protein 30g (60%) Fat 18g (28%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 106mg (35%) Sodium 1545mg (64%) Potassium 470mg (13%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 2078IU (42%) Vitamin C 3mg (3%) Calcium 120mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 582 kcal

% Daily Value*

Calories	582kcal	29%
Carbohydrates	73g	24%
Protein	30g	60%
Fat	18g	28%
Saturated Fat	8g	40%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0.2g	10%
Cholesterol	106mg	35%
Sodium	1545mg	64%
Potassium	470mg	10%
Fiber	4g	16%
Sugar	9g	18%
Vitamin A	2078IU	42%
Vitamin C	3mg	3%
Calcium	120mg	12%
Iron	5mg	28%