Turkey And Stuffing Pot Pie

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 6 rhodes frozen dinner rolls, thawed to room temperature
• 3 cups leftover prepared stuffing
• frozen peas, carrots and corn
• 1/2 cup chopped celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon celery seed
• 1/4 teaspoon onion powder
• 1/4 teaspoon italian seasoning
• 1 cup chicken broth
• 1/2 cup milk
• 2 cups cubed turkey

Recipe

• 1 spray counter lightly with non-stick cooking spray.
• 2 combine rolls and roll into a 10-inch circle.
• 3 cover with plastic wrap and let rest.
• 4 press leftover stuffing into a sprayed 9-inch pie plate to make a crust.
• 5 place peas, carrots, corn and celery in a bowl.
• 6 cover and microwave for 3 minutes.
• 7 drain and set aside.
• 8 melt butter in a skillet.
• 9 add onion and cook until onion is slightly clear.
• 10 combine flour, salt, pepper, celery seed, onion powder and italian seasoning and add to onion and butter.
• 11 slowly whisk in chicken broth and milk until mixture is thick and simmering.
• 12 remove from heat. fold in drained vegetables and turkey until well combined.
• 13 spoon the mixture onto the stuffing crust.
• 14 remove plastic wrap from dough and place dough on top of the filled pie.
• 15 lightly tuck dough under the edge of the pie plate.
• 16 cut several small slits into the crust to release steam.
• 17 bake at 375°f 15 minutes or until dough is golden brown.
• 18 cover with foil and bake an additional 15 minutes.
• 19 *see rhodesbread.com for savory sausage stuffing recipe.