Turkey Pot Pie with Stuffing Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tbsp unsalted butter 1 onion, chopped 1 celery rib, chopped 2 tbsp all purpose flour 2 cups low sodium chicken broth 1/2 cup heavy cream 1 cup frozen peas and carrots mix, thawed 4 cups cooked turkey meat shredded 3 cups prepared stuffing (see note) 1 large egg, lightly beaten
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Directions: |
Directions:Adjust oven rack to upper-middle postion and heat oven to 475 degrees. Melt butter in large oven-safe skillet over medium-high heat. Cook onion and celery until soft, about 4 minutes. Stir in flour and cook until lightly browned, about 1 minute. Slowly whisk in broth and cream and simmer until thickened, 5 to 7 minutes. Add peas and carrots mix and turkey and cook until heated through, about 2 minutes.
Meanwhile combine stuffing and egg in large bowl. Place stuffing mixture between pieces of parchment paper and roll into 11-inch circle. Remove top layer of parchment and cut into 6 wedges. Arrange wedges evenly over filling and bake until stuffing is golden brown and crisp, about 12 minutes. |
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Number Of
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Number Of
Servings:6 to 8 servings |
Preparation
Time: |
Preparation
Time:30 |
Personal
Notes: |
Personal
Notes: Although leftover homemade stuffing works best here, one 6 oz box of stuffing mix, prepared according to package instruction and chilled with suffice. You will need a 12 inch oven safe skillet for this recipe.
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