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.

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

Description

This Turkey Pot Pie with Stuffing Crust is the ultimate comfort food, perfect for using up leftover Thanksgiving turkey and stuffing. Creamy, savory filling with tender turkey, peas, carrots, and a crispy stuffing crust makes this dish a family favorite year-round.

Ingredients

Scale

3 tablespoons unsalted butter
1 onion, chopped
1 stalk celery, chopped
2 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup heavy cream (35%)
1 cup frozen peas and carrots (thawed)
4 cups cooked turkey or chicken, shredded
3 cups cooked and cooled stuffing
1 large egg, beaten

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Instructions

Preheat oven to 475°F (245°C).
In a large oven-safe skillet, melt butter over medium-high heat.
Add chopped onion and celery. Cook for about 5 minutes until softened.
Stir in flour and cook for 1 minute until lightly browned.
Add chicken broth and heavy cream. Simmer for about 7 minutes until thickened.
Add shredded turkey and peas and carrots. Stir to combine evenly.
In a separate bowl, mix the cooked stuffing with the beaten egg until well combined.
Place stuffing mixture between two sheets of parchment paper and roll into a flat circle large enough to cover the skillet.
Remove the top parchment sheet and carefully flip the stuffing crust onto the turkey filling. Remove the bottom parchment sheet.
Make sure the stuffing crust is evenly distributed without overhanging the skillet edges.
Bake for 15 minutes or until the crust is golden brown and crispy.
Let the pot pie rest for 10 minutes before slicing and serving.

Notes

Let the dish rest before serving to thicken the sauce and improve sliceability.
Use a 12-inch oven-safe skillet for best results.
For make-ahead, prep the filling and crust separately and assemble just before baking.
Place a baking sheet under the skillet to catch any drips.
You can use rotisserie chicken or mashed potatoes as substitutes.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 582
Sugar: 9g
Sodium: 1545mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0.2g
Carbohydrates: 73g
Fiber: 4g
Protein: 30g
Cholesterol: 106mg