Fit pie crust into a 9-inch pie plate. Cover with plastic wrap and refrigerate 20 minutes.
Bring the water and butter to a boil in a medium saucepan. Stir in stuffing mix and set aside.
In a large skillet, melt butter over medium heat. Add onion and carrots and cook for about 5 minutes to soften.
Sprinkle the flour over the onions and carrots. Stir and cook for 1 minute.
Gradually whisk in the chicken broth and milk. Bring to a simmer and add the salt, pepper, thyme, and poultry seasoning.
Simmer until mixture thickens. Stir in peas and turkey. Set aside.
Preheat oven to 375 degrees.
Transfer filling to pie crust. Mound stuffing on top. Bake for 45 to 50 minutes or until pie crust is golden. Check after about 30 minutes and if stuffing is getting too brown, loosely place foil on top of it.
Let cool at least 10 minutes before slicing.
Note: The stuffing and filling can be made a day in advance.If you have leftover stuffing or dressing, you can use it instead of Stovetop. You will need about 4 cups.
This recipe originally appeared on spicysouthernkitchen.com