1. Can I use store-bought stuffing for the crust?

Yes, you can definitely use store-bought stuffing for the crust. Whether you’re in a pinch or just want to save time, premade stuffing works perfectly for this recipe. If you're making your own stuffing, just be sure it’s cooled before adding the egg to create the topping.

2. Can I freeze Turkey Pot Pie with Stuffing Crust?

Absolutely! You can freeze the assembled pot pie (before baking) in an airtight container for up to 3 months. When you're ready to bake it, let it thaw overnight in the fridge, then bake it as directed, adding a few extra minutes if necessary.

3. Can I make this recipe without a cast-iron skillet?

Yes, you can make this turkey pot pie with stuffing crust in any oven-safe skillet or a baking dish. If you're using a baking dish, you may need to adjust the baking time slightly depending on the size and depth of the dish.

4. How do I store leftovers?

Store any leftover Turkey Pot Pie with Stuffing Crust in the refrigerator for up to 3 days in an airtight container. To reheat, simply warm it in the oven at 350°F for 10-15 minutes, or microwave individual servings at 50% power for 1-2 minutes.

Turkey Pot Pie with Stuffing Crust - Easy & Delicious Recipe

Name: Turkey Pot Pie with Stuffing Crust
Prep time: 30 min
Cook time: 15 min
Total time: 55 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 1 onion, chopped; 1 stalk celery, chopped; 2 tablespoons all-purpose flour; 2 cups chicken broth; 1/2 cup heavy cream (35%); 1 cup frozen peas and carrots, at room temperature; 4 cups cooked and shredded chicken or turkey; 3 cups cooked and cooled stuffing; 1 large egg, beaten

Description

Turkey Pot Pie with Stuffing Crust is a hearty and comforting dish perfect for using up Thanksgiving leftovers. The savory turkey, vegetables, and creamy sauce are topped with a golden, crispy stuffing crust, making this dish a delicious, cozy meal.

Ingredients

Scale

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

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Instructions

Preheat your oven to 475°F (245°C).
In a large skillet, melt butter over medium-high heat. Add chopped onions and celery, and sauté for about 5 minutes until softened.
Sprinkle in flour, and cook while stirring for 1 minute until it turns a light brown color.
Gradually add chicken broth and heavy cream. Stir and simmer for 7 minutes until the sauce thickens.
Stir in the shredded turkey or chicken, peas, and carrots, making sure everything is evenly mixed and coated in the sauce.
In a separate bowl, mix the cooked stuffing with the beaten egg until well combined.
Place two sheets of parchment paper on a flat surface. Put the stuffing mixture between the sheets and flatten it into a circle large enough to cover the skillet using a rolling pin.
Remove the top piece of parchment paper, then flip the flattened stuffing crust over the turkey and vegetable mixture in the skillet. Discard the second piece of parchment paper.
Bake the pot pie in the preheated oven for 15 minutes, or until the stuffing crust is golden and crispy.
Allow the pot pie to rest for about 10 minutes before serving to let the sauce thicken further.

Notes

Ensure the stuffing is not too wet before adding the egg to avoid a soggy crust.
If you’re using a larger skillet, be aware the layers might be thinner, which could affect the crust’s texture.
Rest the pie for 10 minutes after baking to make slicing easier and to let the sauce set.
This recipe can be made ahead by preparing the filling and stuffing the day before and assembling it when ready to bake.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 582 kcal
Sugar: 9g
Sodium: 1545mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0.2g
Carbohydrates: 73g
Fiber: 4g
Protein: 30g
Cholesterol: 106mg