Stuffing Pot Pie

Photo of Stuffing Pot Pie on a tableStuffing the Stuffing
So, there is a great concern in my house about our Thanksgiving turkey…or should I say turkeys. The concern is not for the actual meal, But rather, will there be enough leftovers? (We have two turkeys that together weigh in at almost 40 pounds. I think we’re good.)

In all honesty, I am of the mind that most of the people in my clan look forward to the leftovers more than the actual feast. I mean, I get it. A roast turkey sandwich on freshly baked bread is indeed heavenly. But, I think the real reason is that you can get creative (read: weird) with the leftovers. The perfect example is this recipe for Stuffing Pot Pie that I found on the Food Network that I will be making come Friday.

I have a weakness for pot pie. Any pot pie. I am here for whatever you want to cook up in a rich gravy and throw a pie crust on. Beef, Chicken, Turkey? Yes, please. Pot pie is at the tippy top of my list for best comfort food. So, when I saw this version that uses stuffing for the crust, I lost it.

I always make too much stuffing because I never want to not have enough. So, I know I will have some on hand. With a few substitutions to the ingredients, turkey for the chicken, using leftover green beans, etc., you can take your leftovers and turn them into a one-stop Thanksgiving with all the flavors of the entire feast in one bite. How could you not be intrigued by this?

Not going to lie, I think I am more excited about making this pot pie than I am for the main event…

Stuffing Pot Pie Recipe
Adapted from The Food Network
Yields 8 servings

This easy, delicious spin on the classic pot pie has a crust made entirely from stuffing. It remains crisp even when it comes in contact with the creamy filling. It is perfect to make with holiday leftovers—just substitute whatever veggies you have leftover. If you are looking for a weeknight dinner, you can always start with boxed stuffing mix and rotisserie chicken.

5 tablespoons unsalted butter, melted
5 cups cooked stuffing
1/2 cup low-sodium chicken broth
One 10.15-ounce can condensed cream of chicken soup
8 ounces cream cheese, at room temperature
3 cups cooked, diced turkey meat
1 cup mixed vegetables
2 small sweet potatoes, peeled and sliced paper-thin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 fresh sage leaves

Preheat the oven to 350º F.

Prep the crust
Brush the bottom and sides of a 10-inch cast-iron skillet with 1 tablespoon of the melted butter. Mix together the stuffing and chicken broth in a bowl. Press the stuffing mixture into the bottom and up along the sides of the skillet in an even layer. You can dip your hands in cool water to help prevent the stuffing from sticking to them.

Bake the crust
Bake the stuffing crust until it is dry to the touch and lightly browned (about 15 to 20 minutes).

Make the filling
Whisk together the condensed soup and cream cheese in a large bowl until smooth. Stir in the turkey and vegetables. Pour the filling into the crust.

Make the topping
In a bowl, toss the sweet potato slices with the remaining 4 tablespoons of melted butter. Sprinkle the potato mixture with salt and pepper and toss again. Arrange the slices on top of the pot pie in circles.

Bake the pie
Bake the pie until the sweet potato slices start to curl and brown around the edges (about 45 to 50 minutes). In the last 5 minutes, top the pot pie with the sage leaves.

To serve
Allow the pit to rest for 10 minutes before slicing and serving.

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