Turkey Pot Pie with Stuffing Crust: The Ultimate Comfort Food for Leftovers

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There’s nothing more satisfying after a big holiday meal than transforming leftovers into something just as delicious—if not better. This Turkey Pot Pie with Stuffing Crust is the perfect recipe for using up Thanksgiving or Christmas turkey in a rich, creamy, and savory casserole. With a golden stuffing crust, hearty veggies, and tender shredded turkey, this dish brings all the cozy flavors of the season into one easy, family-friendly dinner.

Why This Turkey Stuffing Pot Pie Will Be Your New Favorite

If you’re looking for a simple way to repurpose leftovers without sacrificing flavor or comfort, this turkey stuffing pot pie delivers. It’s perfect for chilly evenings, post-holiday meal prep, or any time you want a comforting classic with a twist.

Perfect for leftovers: This dish is designed to make the most of your leftover turkey and stuffing.
Weeknight-friendly: Only 30 minutes of prep and 15 minutes of bake time.
Meal-prep ready: Assemble it in advance and bake when you’re ready.
Creamy and hearty: The turkey and vegetables are enveloped in a rich sauce, balanced by a crispy, golden stuffing crust.
Customizable: Works with rotisserie chicken, mixed vegetables, or even a spiced-up version.

What You’ll Need for This Turkey Pot Pie with Stuffing Crust

Here’s a quick breakdown of the key ingredients and how they contribute to this comforting dish:

Cooked Turkey: The main protein. Use shredded leftover turkey for a tender, savory base.
Stuffing: Acts as the crust. Adds texture, herbs, and holiday flavor to the top.
Egg: Helps bind the stuffing and adds moisture.
Chicken Broth: Deepens the savory notes and forms the base of the creamy sauce.
Heavy Cream: Adds richness and that velvety finish to the filling.
Frozen Peas and Carrots: Provide texture, sweetness, and color.
Onion: Builds flavor with a mild sweetness when sautéed.
Celery: Brings crunch and aromatic depth.
All-Purpose Flour: Used to thicken the sauce into a luscious consistency.

Ingredient Substitutions and Dietary Swaps

Don’t have all the ingredients? No problem! Here are some ways to tailor the turkey pot pie with stuffing crust to suit your pantry or preferences:

No Turkey? Use rotisserie chicken, leftover roasted chicken, or even diced ham.
No Stuffing? Substitute with mashed potatoes and a sprinkle of cheese for a shepherd’s pie feel.
Make it Spicy: Stir in red pepper flakes, jalapeño powder, or chipotle chili for a spicy version.
Gluten-Free Version: Use a gluten-free stuffing mix and replace flour with cornstarch or a GF alternative.
Extra Veggies: Swap out peas and carrots for green beans, corn, or a frozen vegetable blend.

How to Make Turkey Pot Pie with Stuffing Crust – Step by Step

Preheat and Prep: Set your oven to 475°F. Gather all ingredients and prep your skillet or baking dish.
Sauté Aromatics: In a large oven-safe skillet, melt butter and cook chopped onion and celery until softened, about 5 minutes.
Create the Roux: Stir in flour and cook for about 1 minute until it forms a paste and begins to brown slightly.
Make the Sauce: Add chicken broth and heavy cream. Simmer for about 7 minutes, stirring often until thickened.
Add Turkey and Veggies: Stir in the shredded turkey and thawed peas and carrots. Mix well until evenly coated.
Prepare the Stuffing Crust: In a large bowl, mix cooked stuffing with a beaten egg. Use your hands to combine well.
Roll Out the Crust: Place the stuffing mixture between two sheets of parchment paper. Roll it out into a round, flat disc big enough to cover your skillet.
Top the Pie: Remove the top sheet of parchment, flip the crust onto the turkey mixture, then remove the remaining sheet.
Bake: Place in the oven and bake uncovered for 15 minutes, or until the stuffing crust is golden and slightly crispy.
Rest and Serve: Let the pot pie sit for 10 minutes before serving so the sauce can set and slices hold together better.

Kitchen Tips for a Perfect Stuffing Crust Pot Pie

Use an oven-safe 12-inch skillet for even cooking and a crisp crust.
Roll the stuffing crust evenly to ensure it cooks through without burning.
Let the pie rest before cutting to allow the filling to set.
Place a baking sheet under the skillet in the oven to catch any drips.
Don’t overbake the crust, or it may dry out. 15 minutes is usually perfect.

Pairing Suggestions and Flavor Variations

This turkey pot pie with stuffing crust is a meal in itself, but if you’re serving guests or want to round out the table, here are some excellent sides and variations:

Serve With:

Homemade cranberry sauce or cranberry balsamic glaze
Buttery dinner rolls or air fryer biscuits
Roasted carrots or glazed green beans
A fall-inspired soup like butternut squash or creamy mushroom

Make it Ahead:

Assemble the filling and crust separately the day before.
Store the filling in the skillet (covered) and the crust flat in the fridge.
Add the crust just before baking for best texture.

Storage & Reheating:

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze fully assembled (unbaked) or baked pies for up to 3 months.
Reheat: Warm in a 350°F oven for 10–15 minutes or microwave individual servings on 50% power to prevent drying out.

A New Holiday Tradition in the Making

More than just a way to use leftovers, this Turkey Pot Pie with Stuffing Crust is a nostalgic, hearty, and adaptable dish you’ll find yourself craving all year round. Whether you’re feeding a family after the holidays or just want an easy comfort meal, this casserole delivers flavor, warmth, and ease in every bite.

A Comforting Classic You’ll Make Again and Again

This Turkey Pot Pie with Stuffing Crust isn’t just a way to reduce food waste—it’s a warm, nostalgic dish that transforms leftovers into something extraordinary. Whether you’ve just finished a big Thanksgiving meal or have some cooked turkey and stuffing in the freezer, this pot pie offers the perfect blend of creamy, savory filling and a crispy, golden crust. It’s easy enough for a weeknight but delicious enough for a second round of celebration.

Add this hearty recipe to your seasonal rotation—you’ll look forward to the leftovers just so you can make it again.

Frequently Asked Questions About Turkey Pot Pie with Stuffing Crust

Can I make this turkey pot pie without leftovers?

Yes! While this recipe is ideal for leftover turkey and stuffing, it works beautifully with store-bought rotisserie chicken and boxed stuffing. Simply cook the stuffing as directed, let it cool, and proceed with the recipe as written.

What if I don’t have an oven-safe skillet?

No worries—you can make this recipe in a standard casserole dish. Prepare the filling in a saucepan, transfer it to a baking dish, and then top it with the rolled stuffing crust. Bake as directed until golden brown and bubbly.

Can I freeze the turkey pot pie?

Absolutely. You can freeze the assembled, unbaked pot pie (just be sure the ingredients were not previously frozen). Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight and bake as instructed, adding a few extra minutes if needed.

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