Leftover Thanksgiving Turkey Pot Pie with Stuffing Crust Recipe
Introduction
This Leftover Thanksgiving Turkey Pot Pie with Stuffing Crust is a comforting way to transform your holiday leftovers into a hearty new meal. Creamy, savory, and topped with a golden stuffing crust, it’s perfect for cozy evenings and easy to customize.
Ingredients
- 2 Tbsp unsalted butter
- 3/4 C onion, diced
- 1/3 C celery, diced
- 1/3 C carrots, chopped
- 2 cloves garlic, minced
- 1 1/2 C potatoes, chopped
- 2 Tbsp flour
- 2 C chicken broth
- 3/4 C heavy cream
- 2 1/2 C leftover turkey meat, chopped or shredded
- 1/4 C peas or green beans
- 1/4 C corn
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
- 2 1/2 C stuffing, leftover or made fresh
Instructions
- Step 1: Preheat the oven to 350°F. Lightly spray a 2-quart baking dish with olive oil and set aside.
- Step 2: In a large stock pot or Dutch oven over medium-low heat, melt the butter. Add carrots, celery, and onions. Sauté until the onions become translucent.
- Step 3: Add the minced garlic and cook for about one minute. Stir in the potatoes, then sprinkle the flour over the vegetables and toss to coat evenly.
- Step 4: Pour in the chicken broth and heavy cream. Bring the mixture to a boil, stirring constantly until it thickens. Reduce heat to a simmer.
- Step 5: Stir in the turkey, peas, and corn. Season with salt, pepper, and thyme, mixing everything well.
- Step 6: Carefully transfer the filling to the prepared baking dish. Spread the stuffing evenly over the top.
- Step 7: Bake for 40 to 45 minutes, or until the potatoes are tender and the stuffing is golden brown. If the stuffing browns too quickly, cover the dish loosely with foil and continue baking.
- Step 8: Remove from oven and serve warm.
Tips & Variations
- Use leftover stuffing or make fresh with your favorite herbs for added flavor.
- Replace the heavy cream with half-and-half for a lighter option.
- Add mushrooms or swapped vegetables like green beans to customize the filling.
- For extra crispiness, broil the stuffing top for 2-3 minutes at the end of baking, watching carefully.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through. Avoid microwaving to keep the stuffing crust from getting soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables like peas, corn, or green beans can be used. Thaw them slightly before adding to avoid excess moisture in the filling.
What can I substitute for the stuffing crust?
If you don’t have leftover stuffing, you can use puff pastry, biscuit dough, or mashed potatoes as a crust alternative. Adjust baking time accordingly based on your choice.
PrintLeftover Thanksgiving Turkey Pot Pie with Stuffing Crust Recipe
This Leftover Thanksgiving Turkey Pot Pie with a stuffing crust is a comforting and inventive way to transform your holiday leftovers into a warm, hearty meal. Packed with tender turkey, vegetables, and creamy sauce, all topped with a golden, crispy layer of stuffing, this pot pie is baked to perfection for a satisfying dinner that feels like a fresh celebration of Thanksgiving flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Filling
- 2 Tbsp unsalted butter
- 3/4 cup onion, diced
- 1/3 cup celery, diced
- 1/3 cup carrots, chopped
- 2 cloves garlic, minced
- 1 1/2 cups potatoes, chopped
- 2 Tbsp flour
- 2 cups chicken broth
- 3/4 cup heavy cream
- 2 1/2 cups leftover turkey meat, chopped or shredded
- 1/4 cup peas (or green beans)
- 1/4 cup corn
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
Crust
- 2 1/2 cups stuffing (leftover or freshly made)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 2-quart baking dish with olive oil to prevent sticking and set it aside.
- Sauté Vegetables: In a large stock pot or Dutch oven over medium-low heat, melt the butter. Add the diced carrots, celery, and onions, cooking until the onions become translucent, about 5-7 minutes. Add the minced garlic and sauté for approximately one minute until fragrant.
- Add Potatoes and Flour: Stir in the chopped potatoes, then sprinkle with flour. Toss the vegetables continuously to evenly coat them with flour, which will help thicken the sauce.
- Make the Sauce: Gradually add the chicken broth and heavy cream to the pot, stirring constantly. Bring the mixture to a boil, allowing it to thicken. Once thickened, reduce the heat to a simmer.
- Add Turkey and Vegetables: Stir in the chopped or shredded turkey meat, peas, corn, salt, pepper, and dried thyme. Combine everything well and heat through on low.
- Assemble the Pot Pie: Carefully transfer the turkey filling into the prepared baking dish. Evenly top the mixture with the stuffing, spreading it out to create a crust.
- Bake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the potatoes are tender and the stuffing crust is golden brown on top. If the stuffing begins to brown too quickly, cover the dish loosely with aluminum foil and continue baking.
- Serve: Remove from the oven and let it cool slightly. Serve warm to enjoy the comforting flavors and crispy stuffing topping.
Notes
- Use leftover stuffing or make fresh stuffing from bread, herbs, and seasonings for the crust.
- Leftover turkey can be substituted with cooked chicken if desired.
- Vegetables like peas and corn add sweetness and texture, but you can substitute or omit according to preference.
- Cover with foil during baking if stuffing browns too quickly to prevent burning.
- For a gluten-free version, use gluten-free flour and stuffing alternatives.
- Make sure to chop vegetables and turkey into bite-sized pieces for even cooking.
Keywords: Thanksgiving leftover recipe, turkey pot pie, stuffing crust, holiday leftovers, comfort food, baked pot pie
