Stuffing Crusted Turkey Pot Pie | Dorothy Lane Market

Stuffing Crusted Turkey Pot Pie

PREP TIME 10 mins
COOK TIME 25 mins
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters


  • 3 Tbsp butter
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 3 Tbsp flour
  • 2 cups DLM Premium Turkey Broth
  • ½ cup cream
  • Salt and pepper to taste
  • 1 cup frozen peas and carrots, thawed
  • 4 cups cooked turkey, shredded
  • 3 cups prepared stuffing
  • 1 egg, lightly beaten


Pre-heat oven to 450°F.
In a large saucepan, heat butter over medium heat. Add onion and celery and sauté until soft, about five minutes.
Stir in flour and let cook briefly, then slowly whisk in broth and cream and continue to cook for another 5-10 minutes or until thickened.
Add the peas, carrots, and turkey, season to taste with salt and pepper. Remove from heat.
In a bowl, combine the egg and stuffing and place mixture between two sheets of parchment paper. Pat or roll stuffing into a shape that will fit the top of your casserole or deep pie plate.
Fill a buttered 8″x8″ casserole dish or a deep pie plate with turkey pot pie filling. Place rolled crust on top. Score crust into serving size pieces before placing in the oven.
Bake until stuffing is golden brown and filling is bubbly and hot, about 13-15 minutes.


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