Don’t let those Thanksgiving turkey scraps go to waste – transform them into a comforting, flavorful turkey pot pie! This recipe is the perfect way to repurpose leftovers into a satisfying main dish.
The key starts with a rich, creamy filling made from diced turkey, mixed vegetables, and savoury gravy. Then, it’s topped with a homemade stuffing crust that bakes up golden brown and crispy. Each bite delivers the classic Thanksgiving flavours you crave, wrapped in a flaky pastry shell.
What makes this turkey pot pie unique is the stuffing topping. The herbed bread mixture adds wonderful texture and infuses the dish with aromatic seasonings that complement the turkey and vegetables. It’s an elevated twist on a traditional pot pie that’s sure to impress.
This recipe requires more effort than opening a can, but the result is well worth it. With some simple prep work, you can transform your leftover turkey into a hearty, satisfying main course that the whole family will love. Serve it alongside a fresh salad or roasted veggies for a complete, comforting meal.
Don’t let those Thanksgiving leftovers go to waste – make this delicious turkey pot pie with stuffing crust instead!
Easy Turkey Pot Pie with Stuffing Crust
Equipment
Ingredients
- 3 tbsp. unsalted butter
- 1 large onion chopped
- 1 rib celery chopped
- 1 tbsp. all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup turkey gravy
- ½ cup heavy cream
- 1 cup peas and carrots mix
- 4 cups cooked turkey shredded
- 3 cups stuffing left over
- 1 large egg lightly beaten
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Melt butter in a 12 inch oven-safe skillet over medium-high heat. Cook onion and celery until soft, about 4 minutes.
- Stir in flour and cook until lightly browned, about 1 minute. Slowly whisk in the broth, gravy and cream and simmer until thickened, 5 to 7 minutes. Add the peas and carrots mix and turkey and cook until heated through, about 2 minutes.
- Meanwhile, combine stuffing and egg in large bowl. Place stuffing mixture between pieces of parchment paper and roll into 11-inch circle. Remove top layer of parchment and cut into 6 wedges. Arrange wedges evenly over filling and bake until stuffing is golden brown and crisp, about 12 minutes. Serve.
