This is a terrible thing to admit but I love stuffing! I cannot get enough of it! When I am not in the mood to make a big chicken or turkey dinner and I feel like something with chicken or turkey and stuffing, this is the recipe I pull out. My Poultry Pot Pie with Stuffing Crust is absolutely delicious! I always feel like I deal with my craving by making this without having to do all that work! I pick up a cooked chicken from our local grocery store and some boxed stuffing and I am ready to go. The other alternative is to use leftover chicken or turkey and leftover stuffing. Either way this dish will not disappoint!
It’s funny but before this recipe I did all of the work. I prepared the big chicken or turkey dinner. My friend Marcel gave me this Poultry Pot Pie with Stuffing Crust recipe a few years ago. She laughed when I admitted my love for stuffing to her. She was the one who told me I was a fool for working so hard and this recipe would be a solution to my problem. As usual she was right! She was my recipe buddy! We used to get into so much trouble in the kitchen. She would have loved seeing all of her recipes on our site for the world to see!
This recipe works beautifully no matter how you do it! Poultry Pot Pie with Stuffing Crust is definitely a keeper!
Poultry Pot Pie with Stuffing Crust
- 3 tablespoons unsalted butter
- 1 onion, chopped
- 1 stalk celery, chopped
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream (35%)
- 1 cup frozen peas and carrots, at room temperature
- 4 cups chicken or turkey, cooked, shredded
- 3 cups stuffing, made
- 1 large egg, beaten
Preheat your oven to 475 degrees. Grab an oven safe skillet and place it on an element over medium high heat. Add butter and wait for it to melt. Next, cook onion and celery until tender. No more then 5 minutes. Stir in flour and cook until a light brown color. Around 1 minute or so. Add broth and cream and simmer until it thickens, about 7 minutes. Add shredded chicken or turkey and the peas and carrots. Stir until coated and evenly distributed throughout.
Combine stuffing with the egg in large bowl. Mix until blended. I usually use my hands to do this. I find it much quicker. Tear off two pieces of parchment paper and place stuffing in between the two sheets. Using a rolling pin flatten the stuffing so it is large enough to cover the top of your skillet. Try and make the stuffing into a circle. Remove top piece of parchment paper and flip on top of your full skillet. Mine is never perfect, just do your best. Feel free to cut stuffing in half and then flip it on top. Whatever you think is easier. Make sure that all of the stuffing is inside your skillet and not hanging over when you are baking it in the oven.
Turkey pot pie is the perfect dish to make the day after Thanksgiving. It uses both leftover turkey and stuffing, and our Turkey Pot Pie with Stuffing Crust recipe uses just two dishes and cooks up in less than 30 minutes. Although leftover homemade stuffing works best here, one 6-ounce box of stuffing mix, prepared according to package instructions and chilled, will suffice. For this recipe, a 12-inch oven safe skillet is the best choice.
Bake until stuffing is a beautiful golden brown color and crisp, around 15 minutes. Serve and enjoy!