Turkey Pot Pie with Stuffing Crust Recipe
Servings: 6 to 8
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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 (either leftover homemade, or a prepared 6-oz box of stuffing mix)
- 1 large egg, lightly beaten
Directions
- Adjust oven rack to upper-middle position 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 6 servings | |
| Calories 445 | |
| Calories from Fat 204 | 46% |
| Total Fat 22.85g | 29% |
| Saturated Fat 9.39g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 190mg | 63% |
| Sodium 638mg | 27% |
| Potassium 576mg | 16% |
| Total Carbs 25.34g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.01g | 3% |
| Protein 33.61g | 54% |
