Turkey and Stuffing Pot Pie
Your Thanksgiving leftovers won't go to waste with this flavorful pie.
- 6 Rhodes Dinner™ Rolls, thawed to room temperature
- 3 cups leftover stuffing
- 2/3 cup each frozen, peas, carrots and corn
- 1/2 cup chopped celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon celery seed
- 1/4 teaspoon onion powder
- 1/4 teaspoon Italian seasoning
- 1 cup chicken broth
- 1/2 cup milk
- 2 cups cubed turkey
- Spray counter lightly with non-stick cooking spray. Combine rolls and roll
into a 10-inch circle. Cover with plastic wrap and let rest.
- Press leftover stuffing into a sprayed 9-inch pie plate to make a crust.
- Place peas, carrots, corn and celery in a bowl. Cover and microwave for
- Drain and set aside.
- Melt butter in a skillet. Add onion and cook until onion is slightly clear.
- Combine flour, salt, pepper, celery seed, onion powder and Italian seasoning
and add to onion and butter.
- Slowly whisk in chicken broth and milk until mixture is thick and simmering.
- Remove from heat. Fold in drained vegetables and turkey until well combined.
- Spoon the mixture onto the stuffing crust.
- Remove plastic wrap from dough and place dough on top of the filled pie.
Lightly tuck dough under the edge of the pie plate. Cut several small slits into the crust to release steam.
- Bake at 375 degrees F for 15 minutes or until dough is golden brown.
- Cover with foil and bake an additional 15 minutes.
Servings: 6-8 | Prep: 30-45 min | Bake: 30 min
Recipe and photo used with permission from: