Turkey Pot Pie with Corn bread stuffing

I know, a lot of people might be SICK of turkey by now, but I made something SO delicious with my leftover turkey that I just had to share it. 

Now, to explain – on Thanksgiving, I wasn’t happy with the way our turkey came out. The thermometer told me it was done, and I listened to it.  The thermometer was faulty, and so as a result, I had to put the turkey  back in the oven for another hour right when it was actually time to serve.  Then it just wasn’t as good as it should have been.  So a week later, I made another turkey, and that one came out fa bu lous.  Still, it was a lot of turkey, and after several sandwiches, it sat in the fridge for several days.

Finally, inspiration hit and I did this pot pie.

• 1 pre-made pie crust
• 2 cups shredded turkey
• 1- 1 1/2 cups turkey gravy
• 1 box cornbread stuffing
• 1-1/2 cups chicken broth
• 1/2 onion, diced small
• 1 stalk celery, diced small
• 2 Tbsp. butter
• 1 Tbsp. olive oil

I pre-baked the pre-made pie crust for about 10 or 15 minutes at 350..

Meanwhile, I heated the turkey & gravy in a sauce pan. Use your judgment on the amount of gravy – you do not want it to be soupy.  It will just soak through the pie crust and make mush.

Sauté the onion & celery in a skillet until translucent.   Combine in a large bowl with the pre-packaged cornbread stuffing and mix unti well combined.  Moisten it with the chicken broth – folding the mixture together.

Remove pie crust from oven and pour turkey & gravy mixture into the shell.  Top with the stuffing, and be sure to pat it down so that it’s  “snug”.  This will help keep the slices together when it’s finished.

Return the pie to the oven and cook for 30-40 minutes or until the top of the stuffing crust is crisp & brown.  Remove from the oven and let it sit for 5 minutes before serving.

 

As a side note, I know this sounds quite a bit like another recipe I recently posted, but let me assure you – this one is SSOOOO much better!