Turkey Pot Pie with Stuffing Crust

A bit of reduction in calories by replacing a pastry crust with a stuffing crust.  After Thanksgiving every good use of leftovers, and reduction in calories, is appreciated!

3 T olive oil and butter (half each)

1 onion, chopped

1 celery rib, chopped

1 carrot, chopped

1 potato, cubed

1 – 1 1/2 c leftover gravy

1/2 c frozen peas

2 c cubed cooked turkey

3 c leftover stuffing

1 egg, lightly beaten

Preheat oven to 475 degrees.

Cube potato and carrot.  Place in salted water to cover in microwaveable bowl.  Microwave 8-9 minutes until easily pierced with a fork.

In 12″ oven safe skillet, saute chopped onion and celery until slightly softened, about 5 minutes.  Add drained potato and carrot (you may want to reserve their cooking liquid in case the gravy is too thick later).  Saute 2-3 minutes.  Add peas and saute for 1-2 minutes.  Add gravy and turkey and heat through.

Beat egg and add to stuffing.  Stir until incorporated.  Between 2 sheets of parchment paper, flatten stuffing to an 11 inch circle.  Remove top sheet of parchment and cut stuffing circle into 6ths.  Place stuffing wedges on top of filling in skillet.

Bake for 12 -14 minutes until golden brown.  Cool for 5 minutes.  Serve wedges.


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