So on my quest to use up ALL of the Thanksgiving leftovers, I took one of our favorite classics, chicken pie, and swapped in the turkey. This is a delicious recipe. If you want to make it ahead, just make the filling and refrigerate, making the topping the night of dinner and then baking.
Preheat Oven Temperature: 350 degrees
3 Tablespoons Butter
1/2 Cup Chopped Yellow Onion
1/2 Cup Thinly Sliced Carrots
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
2 Tablespoons All Purpose Flour
1 1/2 Cups No Salt Added Chicken Broth
1/2 Cup Whole Milk
2 Cups Shredded Cooked Turkey
1 Cup Frozen Peas
3 Cups Herb Seasoned Stuffing Crumbs
3 Tablespoons Melted Butter
1 Cup No Salt Added Chicken Broth
1. In a large skillet, melt the butter. Add the onions and carrots. Season with salt and pepper. Cook on medium heat for 15 minutes or until tender. If the onions appear to be cooking too fast, reduce the heat to medium low. Stir periodically.
2. Add the flour to the pan; stir. Allow the flour to "cook" with the onion and carrots for 2 minutes.
3. SLOWLY add the broth to the pan while stirring. You want to do this slowly in order to avoid lumps.
4. Add the milk to the pan. Reduce heat to low. Simmer for 10 minutes.
5. Add the turkey and peas to the pan. Stir to combine and allow to heat through.
6. In a large mixing bowl, combine the topping ingredients and stir to combine.
7. Place the filling into a 9x9 baking dish that is at least 3 inches deep. Top with you stuffing mix.
8. Bake in the preheated oven for 30 minutes or until the top is golden brown.
9. Serve while hot.