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, delicious meal. Creamy turkey filling combined with a crispy stuffing topping makes for a satisfying dish the whole family will enjoy.
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 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, sautéing until onions turn translucent. Stir in minced garlic and cook for about one minute.
- Step 3: Add chopped potatoes to the pot. Sprinkle flour over the vegetables and stir to coat evenly. Pour in chicken broth and heavy cream, bringing the mixture to a boil while stirring until thickened. Reduce heat to a simmer.
- Step 4: Stir in the turkey meat, peas, and corn. Season with salt, pepper, and thyme. Mix until all ingredients are well combined.
- Step 5: Carefully transfer the filling into the prepared baking dish. Evenly spread the stuffing over the top.
- Step 6: Bake for 40-45 minutes, or until potatoes are tender and the stuffing is golden brown. If the stuffing browns too quickly, cover loosely with foil and continue baking.
- Step 7: Remove from oven and serve warm.
Tips & Variations
- Use homemade stuffing or your favorite store-bought variety for convenience and added flavor.
- Swap peas and corn for green beans or mixed vegetables depending on what you have on hand.
- To make the pie ahead, assemble it and refrigerate uncovered before baking. Add 5–10 minutes to the baking time if baking cold.
- For extra richness, sprinkle shredded cheese over the stuffing before baking.
Storage
Store leftover pot pie 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, about 20 minutes. This helps maintain the crispness of the stuffing topping better than microwaving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other meats besides turkey?
Yes, this recipe works well with leftover chicken or even ham. Adjust seasoning as needed to complement the meat choice.
What can I do if I don’t have leftover stuffing?
You can make a quick stovetop stuffing with bread cubes, sautéed onions, and herbs, or use store-bought stuffing mix prepared according to package instructions.
PrintLeftover Thanksgiving Turkey Pot Pie with Stuffing Crust Recipe
This comforting Leftover Thanksgiving Turkey Pot Pie features a creamy turkey and vegetable filling topped with a golden stuffing crust. Utilizing leftover turkey and stuffing, it’s an easy and delicious way to transform holiday remnants into a hearty new meal perfect for cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dish
- 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
Stuffing Crust
- 2 1/2 Cups stuffing (leftover or freshly made)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F. Lightly spray a 2-quart baking dish with olive oil to prevent sticking and set it aside for later.
- Sauté Vegetables: In a large stock pot or Dutch oven over medium-low heat, melt the butter. Add the carrots, celery, and onions, sautéing until the onions become translucent. Add the minced garlic and cook for about one minute more to release aroma.
- Add Potatoes and Thicken: Stir in the chopped potatoes and sprinkle the flour over the mixture, tossing until all vegetables are evenly coated. Pour in the chicken broth and heavy cream, bring the mixture to a boil while stirring continuously until it thickens. Reduce heat to a simmer.
- Add Turkey and Seasonings: Mix in the leftover turkey, peas, and corn. Season the filling with salt, black pepper, and dried thyme. Stir well to combine all ingredients evenly.
- Assemble Pot Pie: Carefully transfer the turkey filling into the prepared baking dish. Evenly top the filling with the stuffing, pressing lightly to cover.
- Bake: Bake at 350°F for 40 to 45 minutes, or until the potatoes are tender and the stuffing crust is golden brown. If the stuffing begins to brown too quickly, cover it lightly with foil and continue baking to prevent burning.
- Serve: Remove from oven and serve warm for a hearty and comforting meal.
Notes
- Use any type of leftover stuffing you have, whether cornbread, breadcrumb, or herb-based stuffing.
- If desired, swap peas for green beans or other vegetables available in your fridge.
- To save time, you can prepare the filling ahead and bake just before serving.
- Cover the pot pie with foil if it browns too fast to ensure even cooking.
- This recipe is perfect for using up Thanksgiving leftovers and reducing food waste.
Keywords: Thanksgiving leftover recipe, turkey pot pie, stuffing crust, comfort food, holiday leftovers, casserole
