Leftover Thanksgiving Turkey Pot Pie with Stuffing Crust
Ingredients
2 Tbsp unsalted butter
3/4 C onion, diced
1/3 C celery, diced
1/3 C carrots, chopped
2 cloves garlic, minced
1 1/2 C potatoes, chopped
2 Tbsp flour
2 C chicken broth
3/4 C heavy cream
2 1/2 C leftover turkey meat, chopped or shredded
1/4 C peas , or green beans
1/4 C corn
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried thyme
2 1/2 C stuffing, leftover or made fresh
Directions
Preheat oven to 350°F. Lightly spray a 2 quart baking dish with olive oil. Set aside.
In a large stock pot or Dutch oven, set over medium-low heat, melt butter. Add carrots, celery and onions. Sauté until onions are translucent. Add minced garlic, cooking for roughly one minute before adding the potatoes. Stir in flour, tossing vegetables until coated. Add chicken broth and heavy cream. Bring to a boil, stirring until thickened. Reduce heat to a simmer. Add turkey, peas, and corn. Sprinkle with salt, pepper and thyme. Stir to combine.
Carefully transfer to prepared baking dish. Top off with stuffing.
Bake at 350°F for 40-45 minutes or until potatoes are tender and stuffing is golden brown. If stuffing begins to brown too early, lightly cover with foil and continue baking.
Serve warm.
