Crunchy Pot Pie

More leftovers!

Here is a recipe for a crunchy topped pot pie.  You could actually use your left over turkey and stuffing to concoct this pie.  I like any recipe that uses the word “crunchy”!

Crunchy Pot Pie

Serves 6

6 oz package of seasoned stuffing
½ lb chicken tenders, cut in 1” chunks
½ cup red pepper
½ cup yellow pepper
½ cup zucchini
½ cup leeks thinly sliced
1 cup fresh mushrooms, sliced
½ cup white wine
3 cup chicken stock, divided
3 Tbs cornstarch
¼ cup water
1 stick butter, divided
1 Tbs olive oil
1 Tbs fresh thyme
½ tsp poultry seasoning
¼ tsp granulated garlic
½ tsp ground sage
Salt & pepper to taste
1 pie crust

Preheat oven to 350°.

Sauté vegetables in 2 Tbsp butter until softened (about 5 minutes). Remove vegetables to a bowl.

In the same pan, brown chicken in olive oil and 1 Tbsp butter. Deglaze with white wine. Simmer 3 minutes, reducing slightly.

Return vegetables to pan. Add thyme, poultry seasoning, and garlic. Add 2 cups chicken stock & bring to a boil.

Mix cornstarch in water & add to pan; stir well as sauce thickens. Stir in 2 Tbsp butter; salt & pepper to taste. Remove from heat.

Combine stuffing, in a medium sized mixing bowl, with remaining 1 cup chicken stock and sage. Mix well.

Fill piecrust 3/4 full with chicken mixture. Top generously with layer of stuffing mixture. Dot top of dressing with remaining butter.

Bake 40 minutes or until top of dressing & edge of pie crust are golden brown. Slice & serve.


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