Easy Turkey Pot Pie with Stuffing Crust
Turkey pot pie is the perfect dish to use both leftover turkey and stuffing, in less than 30 minutes.
Servings 6 servings
Calories 476kcal
Equipment
Ingredients
- 3 tbsp. unsalted butter
- 1 large onion chopped
- 1 rib celery chopped
- 1 tbsp. all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup turkey gravy
- ½ cup heavy cream
- 1 cup peas and carrots mix
- 4 cups cooked turkey shredded
- 3 cups stuffing left over
- 1 large egg lightly beaten
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Melt butter in a 12 inch 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 the broth, gravy and cream and simmer until thickened, 5 to 7 minutes. Add the 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. Serve.
Nutrition
Serving: 100g | Calories: 476kcal | Carbohydrates: 33g | Protein: 29g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 132mg | Sodium: 807mg | Potassium: 475mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1078IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 3mg