INSTRUCTIONS
1
Pre-heat oven to 450°F.
2
In a large saucepan, heat butter over medium heat. Add onion and celery and sauté until soft, about five minutes.
3
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.
4
Add the peas, carrots, and turkey, season to taste with salt and pepper. Remove from heat.
5
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.
6
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.
7
Bake until stuffing is golden brown and filling is bubbly and hot, about 13-15 minutes.
