Leftover 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
Scale
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
