Turkey and Stuffing Pot Pie

READY IN: 1hr 15mins




  • 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 3 minutes.
  • 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°F 15 minutes or until dough is golden brown.
  • Cover with foil and bake an additional 15 minutes.
  • *See rhodesbread.com for Savory Sausage Stuffing recipe.