Thanksgiving Turkey Pot Pie with Stuffing Crust

This Thanksgiving Turkey Pot Pie with a Stuffing Crust recipe is a great way to transforms the holiday leftovers into a new centerpiece meal.

Course Casserole, Dinner

Cuisine Thanksgiving

Prep Time 35

Cook Time 25

Total Time 1

Servings

Calories 347kcal

Ingredients

2 cups cooked cornbread stuffing
1 cup turkey gravy
2 cups cooked turkey cubed
1 15 ounce can french-style green beans, drained and rinsed
½ cup shredded cheddar cheese
Salt and black pepper to taste
2 cups prepared mashed potatoes
¼ cup half and half
½ cup french fried onions

Instructions

Preheat the oven to 350 degrees. Prepare a 9 inch pie plate with nonstick cooking spray.
Press the stuffing mixture into the bottom of the pie plate allowing the stuffing to shape to the sides to form a crust. Place into the oven and bake for 10 to 15 minutes.
Meanwhile, in a large bowl, stir together the turkey gravy, cooked turkey, green beans, and cheese. Pour the mixture into the baked pie crust and smooth evenly.
In a clean bowl, mix the mashed potatoes with the half and half. Spread the mashed potatoes over the casserole in an even layer.
Bake the casserole for 20 minutes or until heated through. Top with the french fried onions and cook for an additional 5 minutes.
Remove the casserole from the oven and allow to rest for 5 minutes prior to serving.

Notes

Notes: If your stuffing is dry, add a small amount of water or chicken broth until the stuffing can be pressed and hold shape. About 1 cup leftover green beans can be used in place of the canned green beans. If leftovers are scarce, 1 box StoveTop Stuffing can be substituted for the stuffing. One gravy packet (prepared according to package directions) can be substituted for the leftover gravy. Any shredded cheese can be used. If a larger casserole is desired, double the ingredients and prepare in a 9x13 casserole dish.

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