CANDI'S CREAMY TURKEY & STUFFING POT PIE

Candi's Creamy Turkey & Stuffing pot pie image

Provided by Candi Hummer @nvmommyx6

Categories Turkey

Number Of Ingredients 14

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4 medium russet potatoes (baked)
2 medium onions (roasted)
2 small carrots diced
2 - stalks celery diced
6 small garlic cloves diced
6 - green onions diced
2 cup(s) stuffing (if using stovetop 1 package cooked to instructions)
1-2 cup(s) whole milk
1 cup(s) diced turkey
4-6 cup(s) turkey gravy
2 teaspoon(s) poultry seasoning
1/8 teaspoon(s) sage
- butter
2 - refrigerated pie crusts (or homemade)

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