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Turkey Pot Pie with Stuffing Crust Recipe

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This recipe for Turkey Pot Pie with Stuffing Crust, by , is from The Clouse Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tadd Clouse

Category:
Category:

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

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.

Number Of Servings:
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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