Cheesy Turkey and Stuffing Pot Pie Bake

• 1 (9-inch) refrigerated pie crust
• 2 cups cooked turkey, diced
• 2 cups prepared stuffing, cubed
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/4 cup all-purpose flour
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 1 egg beaten with 1 tablespoon water

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a saucepan, whisk together milk and flour over medium heat until thickened.
3. 3 Stir in thyme, salt, and pepper.
4. 4 Combine turkey, stuffing, peas, and 3/4 cup cheese in a bowl. Stir in the milk mixture.
5. 5 Unroll pie crust into a greased 9-inch baking dish.
6. 6 Spoon turkey mixture into the crust.
7. 7 Fold edges of crust over filling.
8. 8 Brush crust with egg wash and sprinkle remaining cheese on top.
9. 9 Bake for 45 minutes or until crust is golden.
10. 10 Let stand 5 minutes before serving.

Equipment

• 9-inch baking dish
• Mixing bowls
• Whisk

Variations

• Add diced veggies like carrots or celery for extra crunch.
• Top with mozzarella or Swiss cheese for a different flavor profile.

Substitutions

• Substitute chicken for turkey.
• Use cream of mushroom soup instead of the milk-flour mixture for a creamier texture.

Pairings

• Steamed green beans
• Roasted sweet potatoes

Nutrition

Tips

• Use leftover turkey for an easy make-ahead meal.
• For a gluten-free option, use a gluten-free pie crust and stuffing.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until heated through.

Freezing: This pot pie freezes well. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge and bake at 375°F until heated through.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with a warm slice of crusty bread.

FAQ