Turkey Pot Pie with Stuffing Crust is delicious and the best use of chicken and turkey leftovers or a rotisserie chicken and stuffing will work great!
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!