Turkey Pot Pie With Stuffing Crust (Using Leftovers) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is my favorite pot pie to use up those holiday leftovers. I tend to make more stuffing and gravy then I need for the meal so that I can use up the leftover turkey in this way. I love the crispy stuffing crust on the top. The gravy keeps the potpie from being dry. Ingredients:
2 cups diced leftover cooked turkey |
2 cups leftover turkey gravy |
2 (16 ounce) bags frozen mixed vegetables (canned or already cooked works well too) |
2 cups leftover prepared stuffing (more if desired) |
1 tablespoon garlic powder |
1 teaspoon ground sage |
1 teaspoon pepper |
1 teaspoon salt |
pie crust (optional) |
Directions:
1. Preheat oven to 350 degrees (176 celsius).
2. Cook vegetable mix according to package instructions; drain well.
3. Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
4. If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
5. Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
6. Pour gravy over the vegetable/turkey mixture.
7. Top with stuffing, spreading evenly over all.
8. Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.
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