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Turkey and Stuffing Pot Pie recipe (Pie)

Yield: 8 Servings

6   Rhodes Dinner™ Rolls, thawed to room temperature
3 cups leftover stuffing*
2/3 cups each frozen, peas, carrots and corn
½ cups chopped celery
1/3 cups butter
1/3 cups chopped onion
½ cups flour
½ teaspoons salt
½ teaspoons pepper
¼ teaspoons celery seed
¼ teaspoons onion powder
¼ teaspoons Italian seasoning
1 cup chicken broth
½ cups milk
2 cups cubed turkey

Posted by Rhodes Bake-N-Serv on Nov 27, 2013


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 for Savory Sausage Stuffing recipe

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