Turkey Pot Pie With Stuffing Crust
Transform your Thanksgiving leftovers into a dish that everyone will love with this Turkey Pot Pie with Stuffing Crust.
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It’s a hearty, comforting recipe using leftover turkey, veggies, and stuffing to create an irresistible twist on the classic pot pie.
This pot pie combines creamy turkey filling with a crisp and flavorful stuffing topping, perfect for any day of the week. The great thing? It’s an easy way to repurpose your Thanksgiving dinner into a crowd-pleaser.
If you love Stuffing recipes, then next you should try this Instant Pot Stuffing recipe or this Stuffing Crust Turkey Pot Pie.
Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Turkey: Leftover turkey makes this pot pie amazing! It’s already cooked, full of flavor, and saves time. No turkey? Rotisserie or canned chicken works just as well.
- Frozen Peas and Carrots: Classic pot pie veggies that are quick and easy. You can swap them for leftover roasted vegetables from your holiday meal for extra flavor.
- Chicken Broth: Adds moisture and flavor to the filling. If you’re out, use vegetable broth or even water.
- Milk: Makes the filling creamy and rich. Any milk works—even almond or oat milk if you’re dairy-free.
- Flour: Thickens the filling to make it velvety. Gluten-free flour blends can be used if needed.
- Butter: Helps create a golden, crispy stuffing topping. Use dairy-free butter if preferred.
- Bread Cubes: Perfect for the stuffing topping! Day-old bread soaks up flavors better than fresh.
- Herbs and Spices: Add Garlic powder, Onion Powder Salt & Black pepper. Whatever you love to boost the flavor.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: In a medium saucepan, melt the butter. Whisk in the flour to create a roux and cook. Slowly pour in the broth and milk, whisking until smooth. Add garlic powder, onion powder, salt, and pepper, and cook until the sauce thickens
Step 2:Add the turkey and vegetables to the sauce, stirring until well combined. Transfer the mixture to a greased 9×13-inch baking dish.
Step 3: Prepare the Stuffing Crust: In a bowl, combine the stuffing with the beaten egg, mixing until evenly coated. Spread the stuffing over the turkey mixture in the baking dish.
Step 4: Bake: Place in a preheated oven until the stuffing is golden brown and the filling is bubbly.
Storage
Store – Store your leftover turkey pot pie in an airtight container in the fridge. It will stay fresh for up to 3–4 days.
Freezing – Wrap portions tightly in plastic wrap and aluminum foil, then store in a freezer-safe bag or container. This method keeps it fresh for up to 3 months.
Reheating – Place the leftover pot pie in a large oven-safe skillet or dish to reheat. Cover with foil and heat in the oven at 350°F for about 20 minutes or until heated through. If frozen, allow it to thaw in the fridge overnight before reheating.
Wendy’s Tips
- Use what you have: No leftover turkey? Substitute shredded rotisserie chicken. Don’t have stuffing? Try using store-bought pie crust, puff pastry, or even topping it shepherd’s pie style with mashed potatoes.
- Keep it moist: If your stuffing mix is a little dry, add just enough broth to moisten it without making it soggy.
- Customize flavors: Add your favorite herbs like sage, rosemary, or thyme to both the filling and stuffing for an extra holiday flavor boost.
What To Serve With Turkey Pot Pie with Stuffing Crust
Cranberry Sauce: A tangy, sweet complement to the creamy turkey filling.
Simple Green Beans: Lightly sautéed with garlic and lemon for a refreshing side.
Cornbread or Biscuits: Perfect for soaking up any leftover creamy sauce.
FAQs
Any stuffing will work, but a herb-based or stovetop stuffing mix works particularly well for flavor and texture.
Add a small amount of chicken broth (or water) to the stuffing mix while stirring until it forms a firm, moldable consistency.
Turkey Pot Pie with Stuffing Crust
Equipment
- 9×13 inch baking dish
- medium saucepan
- Wisk
- Bowl
Ingredients
For the Filling:
- 2 cups cooked turkey diced
- 1 cup frozen peas and carrots thawe
- 1 cup chicken broth
- 1 cup milk
- ¼ cup all-purpose flour
- ¼ cup butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For the Stuffing Crust:
- 3 cups prepared stuffing leftover or store-bought
- 1 egg beaten (to help bind the stuffing)
Instructions
- Prepare the Filling: In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes. Slowly pour in the broth and milk, whisking until smooth. Add garlic powder, onion powder, salt, and pepper, and cook until the sauce thickens, about 5 minutes.
- Add the turkey and vegetables to the sauce, stirring until well combined. Transfer the mixture to a greased 9×13-inch baking dish.
- Prepare the Stuffing Crust: In a bowl, combine the stuffing with the beaten egg, mixing until evenly coated. Spread the stuffing over the turkey mixture in the baking dish, pressing down gently to create an even layer.
- Bake: Place in a preheated oven at 375°F (190°C) and bake for 35-40 minutes, or until the stuffing is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving. Enjoy warm!
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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