Turkey and Dressing Pot Pie
Makes 6 to 8 servings
  • 2 tablespoons unsalted butter
  • 1 (12-ounce) package frozen mixed vegetables, thawed and drained
  • ½ cup chopped yellow onion
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh sage
  • 3 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1½ cups heavy whipping cream
  • 2 cups shredded cooked turkey
  • 3 cups Browned Butter-Rosemary Cornbread Dressing or other cornbread dressing, crumbled
  • ½ cup shredded sharp Cheddar cheese
  • 1 large egg, lightly beaten
  1. Preheat oven to 400°.
  2. In a 10-inch cast-iron skillet, melt butter over medium-high heat. Add vegetables, onion, garlic, and sage; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir flour into vegetables; gradually stir in broth, salt, and pepper until well combined. Stir in cream; cook, stirring constantly, until thickened, about 8 minutes. Stir in turkey.
  3. In a large bowl, stir together Browned Butter-Rosemary Cornbread Dressing, cheese, and egg until combined; spoon onto turkey mixture.
  4. Bake until golden brown and bubbly, about 25 minutes. Let stand for 15 minutes before serving.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/turkey-dressing-pot-pie/