Candis Creamy Turkey Stuffing Pot Pie Recipes

Steps:

• Clean, stab ends of potatoes with fork, slather with shortening and bake at 400* for 1 hour until "baked" soft.Set aside and let cool Peel, cut of both ends of onion so they'll sit up straight. Pour beef broth into bottom of pan about 1/4 inch. Sprinkle top of onion with poultry seasoning and a touch of sage. set a pad of butter on top of onions, cover completely and bake at 400* for 1 hour or until softening and transparency starts. Set aside and let cool.
• Peel and dice potatoes put in crockpot (or regular pot)
• smash like your making mashed potatoes(but you still want some chunks!)! Add your milk, gravy and turkey and set or cook on low.
• Fry carrots, green onions, celery and garlic on low in butter until soft. Add to crockpot mixture. Once cooled, dice or run roasted onions through food processor until diced and add to crockpot mixture.
• At this point you'll want to salt and pepper to taste. ready your pie crusts (I used another JAP members recipe for homemade and it was very yummy, I also baked it for about 20 minutes on 350* before filling it)
• Just before your ready to fill your pie crust, add your cooked stuffing to your "soup" mixture stirring it in good. Let set for about 5 minutes.
• Fill pie crust, top with 2nd pie crust (that has not been cooked). Cook at 350* until top crust is golden brown.
• Serve hot out of the oven Serve with additional gravy

Steps:

• Preheat oven to 350°. In a small bowl, combine stuffing and enough broth to reach desired moistness; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 10-15 minutes., In a large bowl, beat cream cheese and gravy until smooth. Stir in the turkey, broccoli, Swiss cheese, salt and pepper. Spoon over crust., In a small bowl, combine potatoes and cream; spread over turkey mixture. Drizzle with butter. If desired, sprinkle with onions. Bake until heated through and lightly browned, 20-25 minutes.

Steps:

• Spray counter lightly with non-stick cooking spray.
• Combine rolls and roll into a 10-inch circle.
• Cover with plastic wrap and let rest.
• Press leftover stuffing into a sprayed 9-inch pie plate to make a crust.
• Place peas, carrots, corn and celery in a bowl.
• Cover and microwave for 3 minutes.
• Drain and set aside.
• Melt butter in a skillet.
• Add onion and cook until onion is slightly clear.
• Combine flour, salt, pepper, celery seed, onion powder and Italian seasoning and add to onion and butter.
• Slowly whisk in chicken broth and milk until mixture is thick and simmering.
• Remove from heat. Fold in drained vegetables and turkey until well combined.
• Spoon the mixture onto the stuffing crust.
• Remove plastic wrap from dough and place dough on top of the filled pie.
• Lightly tuck dough under the edge of the pie plate.
• Cut several small slits into the crust to release steam.
• Bake at 375°F 15 minutes or until dough is golden brown.
• Cover with foil and bake an additional 15 minutes.
• *See rhodesbread.com for Savory Sausage Stuffing recipe.

Steps:

• Prepare pastry shells according to package directions.
• Heat oil in 10" skillet over medium-high heat. Add onion and cook until it's tender, stirring occasionally.
• Stir soup, milk and peas and carrots in skillet and heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender. Stir in turkey and cook until mixture is hot and bubbling. Spoon turkey mixture into paxtry shells. Top with pastry "tops," if desired.

Steps:

• In a large bowl, combine the egg, broth and butter. Stir in stuffing. Pat onto the bottom and up the sides of a greased 9-in. pie plate; set aside. , For filling, in a large skillet, saute mushrooms and onion in butter until tender. Sprinkle with flour until well blended. Stir in the turkey, peas, parsley, Worcestershire sauce and thyme. Stir in gravy. Bring to a boil; boil and stir for 2 minutes. , Spoon into crust. Bake at 375° for 20 minutes. Arrange cheese strips in a lattice pattern over filling. Bake 5-10 minutes longer or until cheese is melted.