Turkey Pot Pie with Stuffing Crust is a fun twist on a turkey pot pie, made with diced turkey and veggies simmered in a creamy sauce and finished with a stuffing topping.
Turkey Pot Pie with Stuffing Crust
This Turkey Pot Pie with Stuffing Crust is a great way to get your favorite Thanksgiving foods in one meal. Plus, it’s perfect for using up leftover turkey. A mix of turkey and vegetables in a creamy sauce is covered with stuffing and baked until the crust is golden. For some other ways to use Thanksgiving turkey, try my Leftover Turkey Pot Pie Empanadas, Open-Faced Turkey Melts, and Baked Turkey Croquettes.
This recipe is a lighter take on traditional turkey pot pie with a fun twist. It’s loaded with veggies and lean turkey breast. To get the sauce creamy, I skip the milk and mix broth with corn starch instead. And if you would prefer to make a chicken pot pie, feel free to use leftover chicken. You can easily halve or quarter this recipe depending on how much leftover turkey you have.
How To Make
- Make the stuffing by sautéing the veggies and then add to the bread.
- To make the filling, sauté the fresh vegetables and herbs.
- Add in the frozen veggies, turkey, and broth and simmer for 10 minutes
- Mix the remaining broth with cornstarch, add it to the turkey mixture, and stir until thick.
- Pour the turkey filling into a 9 x 13-inch baking dish and cover with stuffing.
- Bake for 30-45 minutes until the crust is golden and the filling is hot and bubbling.
Serving Suggestions
The great thing about this turkey pot pie is that it’s a whole meal in one: veggies, protein, and carbs all in the same dish. To round out the meal, serve it with a side salad and some cranberry sauce.
More Leftover Turkey Recipes You’ll Love:
- Leftover Turkey Harvest Cobb Salad
- Leftover Turkey Tacos with Brussels Sprout Slaw
- Turkey Cuban Sandwich
- Leftover Turkey and Sweet Potato Frittata
- Leftover Turkey Noodle Soup
Turkey Pot Pie with Stuffing Crust
Ingredients
- 5 cups cooked diced turkey breast, (about 2 1/2 pounds)
- 1 tablespoon olive oil
- 2 large shallots, chopped (3/4 cup)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh sage
- 3 celery stalks, chopped
- 8 ounce package frozen mixed vegetables
- 3 cups turkey or chicken broth
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 cup cornstarch
For the Stuffing Crust:
- 10 ounces whole wheat french bread, cut into small cubes
- 1 tablespoon butter
- 1 medium onion, minced
- 2 large stalks celery, minced
- 8 fresh sage leaves, minced
- 1/2 cup chopped parsley
- 1 teaspoon Bell's turkey seasoning
- 1/4 teaspoon kosher salt and fresh pepper, to taste
- 1 large egg, beaten
- 1 1/2 cups chicken broth
Instructions
For the stuffing crust:
- Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.
- If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
- In a large, deep nonstick skillet over medium heat and add the butter; when melted add onions, celery, parsley, sage, Bell’s turkey seasoning, 1/4 teaspoon salt and pepper and saute on medium low until soft, about 5-10 minutes.
- Remove from heat and let cool a few minutes then transfer to a large bowl and add the toasted bread. Combine egg and broth in a bowl and whisk, add to the stuffing and mix to combine.
For the filling:
- Preheat oven to 425F.
- Wipe the skillet and add oil over medium heat. Add the shallots, parsley, thyme and sage and cook until almost soft about 2 to 3 minutes.
- Add the celery and cook until the vegetables are soft, about 3 to 5 minutes.
- Add the frozen mixed vegetables, turkey, 2 cups turkey broth, 1/2 teaspoon salt and black pepper and bring to a boil. Stir and simmer over medium-low heat 10 minutes, stirring until the flavors meld.
- Meanwhile combine 1 cup turkey broth with the corn starch and mix well to dissolve.
- Add to the turkey and cook over medium-low heat, stirring until thickened, about 4 to 6 minutes. Remove from heat and transfer to an oven safe, deep 9 x 13-inch baking dish.
- Place the stuffing over the turkey filling. Bake 30 to 45 minutes, or until the crust is golden and the filling is hot and bubbling.
