Turkey pot pie with stuffing crust is a cozy and comforting dish that's perfect for using up leftover Thanksgiving turkey. This turkey stuffing casserole is also delicious with rotisserie chicken, so if you love the flavors and textures, you can make it any time of year!
I love turkey with stuffing, but I'm not always in the mood to do all the work that goes along with it, and on those days, this easy pot pie with stovetop stuffing crust works out perfectly. It's dee-licious.
It is perfect for Thanksgiving leftovers or any time you have leftovers from an entire turkey or chicken. Have more leftovers to use up? Then you definitely want to try out these turkey cranberry sliders, Leftover Thanksgiving Stuffing Patties, Turkey and Stuffing Casserole (Crock Pot), or my stuffing muffins!
You can call this wonderful turkey or chicken dinner a turkey and stuffing pie or whatever you want! Either way, it’s so good! Also, try our The Best Oven Roasted Turkey recipe for another great holiday dinner!
Why You’ll Love This Turkey Pot Pie with Stuffing Crust Recipe
- Meal-prep friendly: Whether you have some leftovers that you want to store or just want to prep this dish ahead of time, it works wonderfully!
- Comfort food: The turkey stuffing pot pie packs in all the cozy and comforting flavors you’re looking for.
- Easy to make: It’s incredibly easy to make. Turkey and veggies are cooked in a creamy sauce, topped with stuffing, and baked until golden.
- Scrappy and yum: It’s perfect to use turkey leftovers from your Thanksgiving dinner.
Ingredients
- Turkey: Your leftover Thanksgiving turkey is perfect here!
- Veggies: I love using frozen peas and carrots here. They’re affordable and perfect for this casserole. You’ll also need some onions and celery to add an extra layer of flavor to the filling.
- All purpose flour: For the roux, to thicken the sauce.
- Egg: To bind the stuffing together and to lend it a bit of moisture.
- Chicken broth: For that incredible savory flavor.
- Heavy cream: To lend a bit of rich and creamy flavor to the sauce.
- Stuffing: Use premade or leftover stuffing to make the pot pie topping! Cornbread, cranberry and sausage stuffing all work wonderfully.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Meat swap: No turkey? Leftover chicken, shredded rotisserie chicken, or diced ham work well.
- Make it spicy: Add a teaspoon to a tablespoon of chili pepper flakes into the mix to lend a bit of heat to the dish. Sometimes I use a teaspoon of jalapeno powder, chipotle chili powder, or smoked jalapenos if in the mood.
- Veggie time: Don’t want peas and carrots? Use mixed vegetables, corn, or green beans as long as they total 1 cup.
- Gluten-free: To make the dish gluten-free, use a gluten-free stuffing for the crust, and swap the all purpose flour for cornflour to thicken the sauce.
How to Make Leftover Turkey and Stuffing Casserole
How to Make Turkey Pot Pie with Stuffing Crust
Start by preheating your oven to 475 degrees and gather all your ingredients together you're going to need! Let's get started.
Step 1: Saute. Saute the onions and celery in the skillet with a bit of butter until they soften.
Step 2: Add flour. Next, add the flour and cook until it turns slightly brown.
Step 3: Prepare the roux. Now, add the broth and cream and simmer until the sauce thickens.
Step 4: Prepare the filling. Next, add the shredded turkey or chicken, peas and carrots, and stir to combine.
Step 5: Make the stuffing mixture. Combine prepared stuffing and egg, and mix it all together.
Step 6: Roll it up. Roll it up into a ball and transfer it to a piece of parchment paper.
Step 7: Flatten it out. Top it with another piece of parchment paper and roll to flatten it into a circle big enough to cover the skillet.
Step 8: Layer it. Spread it over the turkey and vegetable mixture in the skillet.
Step 9: Finish up. Remove the top piece of parchment paper, flip the stuffing crust onto the pot pie, and then remove the other piece of parchment paper.
Step 10: Bake time. Bake at 475 until golden brown.
⭐️ Hint: Use a rolling pin to flatten your stuffing into a nice, uniform crust.
If you love recipes like this, you may also enjoy this Crockpot Chicken Pot Pie, Smoked Chicken Pot Pie and our The Best Oven Roasted Turkey recipe.
Storage
- Storing: Store any leftovers in the refrigerator for up to 3 days. Use an airtight container to keep it fresh.
- Freezer: You can freeze this turkey pot pie casserole in an airtight, freezer-safe container for up to 3 months as long as you aren't using previously frozen leftovers to make it.
- Reheat: Warm up the stuffing pot pie in the oven in a covered dish at 350 degrees for 10-15 minutes. To reheat single servings, use the microwave at 50% power for 1-2 minutes. If frozen, be sure to thaw it out in the fridge overnight before reheating.
- Make Ahead: Finish assembling your Thanksgiving turkey pot pie, and then place the entire skillet wrapped in a double layer of plastic wrap and a layer of foil in the freezer. When you’re ready to cook, allow it to thaw in the fridge overnight and then pop it in the oven. This may take slightly longer to cook since it is cold.
Serving Suggestions
This Thanksgiving leftover pot pie is pretty much a meal on its own! But of course you can add on more sides and dishes to make it a more substantial meal.
For a fall evening, it's great with a bowl of soup. Explore these fall-inspired Thanksgiving soup recipes for some ideas! Take this comforting casserole to the next level by serving it with some homemade cranberry sauce or cranberry balsamic sauce.
If you enjoy carrots, don’t forget to check out my favorite carrot recipes to serve with turkey! I think you'll be glad you did. And of course, you can keep it simple and just have a basket of homemade dinner rolls or air fryer biscuits as a side!
Still need some ideas for side dishes? Check out my collection of what to serve with chicken pot pie for more ideas.
Recipe Tips
- Let it rest: Let the pot pie rest for 10 minutes before slicing and serving. This will help the sauce thicken up further, and the slices will be easier to handle.
- Keep it clean: Place an empty baking sheet on the bottom rack of the oven just in case the pot pie leaks.
- Choose right: A 12-inch oven-safe skillet works best for this recipe. If you’re using a larger skillet, the layers will probably end up thinner.
- Prep it right: If you’re making this for a crowd, you can prepare the filling and stuffing a day in advance, then construct and bake the pot pie when ready to serve.
FAQ
You definitely can! Simply shred some rotisserie chicken or turkey until you get about 3 cups of meat, and use one box of stuffing.
If you don’t have stuffing, use some mashed potatoes and lots of shredded cheese to top over the turkey and veggies mixture. It works wonderfully too!
You can make this Thanksgiving leftover pie in a regular skillet or a casserole too, if you want to.
Video
More Delicious Thanksgiving & Turkey Recipes
Do you like leftover turkey recipes? Here are some of my easy favorite recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Turkey Stuffing Pot Pie
Ingredients
- 3 tablespoons unsalted butter
- 1 onion, chopped
- 1 stalk celery, chopped
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream (35%)
- 1 cup frozen peas and carrots at room temperature
- 4 cups chicken or turkey cooked, shredded
- 3 cups stuffing cooked and cooled
- 1 large egg beaten
Instructions
- Preheat your oven to 475 degrees.
- Grab an oven safe skillet and place it on an element over medium high heat. Add butter and wait for it to melt.
- Next, cook onion and celery until tender. No more then 5 minutes.
- Stir in flour and cook until a light brown color. Around 1 minute or so.
- Add broth and cream and simmer until it thickens, about 7 minutes.
- Add shredded chicken or turkey and the peas and carrots. Stir until coated and evenly distributed throughout.
- Combine stuffing with the egg in large bowl. Mix until blended. I usually use my hands to do this. I find it much quicker.
- Tear off two pieces of parchment paper and place stuffing in between the two sheets. Using a rolling pin flatten the stuffing so it is large enough to cover the top of your skillet. Try and make the stuffing into a circle. Remove top piece of parchment paper and flip on top of your full skillet. Mine is never perfect, just do your best. Feel free to cut stuffing in half and then flip it on top. Whatever you think is easier. Make sure that all of the stuffing is inside your skillet and not hanging over when you are baking it in the oven.
- Bake until stuffing is a beautiful golden brown color and crisp, around 15 minutes. Serve and enjoy!
Video
Notes
- Let the pot pie rest for 10 minutes before slicing and serving. This will help the sauce thicken up further, and the slices will be easier to handle.
- Place an empty baking sheet on the bottom rack of the oven just in case the pot pie leaks.
- A 12-inch oven-safe skillet works best for this recipe. If you’re using a larger skillet, the layers will probably end up thinner.
- If you’re making this for a crowd, you can prepare the filling and stuffing a day in advance, then construct and bake the pot pie when ready to serve.
Nutrition
This post was originally published July 2017. It has been updated with new content and images.
T says
Can you use stovetop? If so, do you still add the egg?
Karin and Ken says
Make stovetop as directed and allow to cool. Once cool add egg and continue with recipe. It will taste great! Enjoy! All the best. Karin
Doreen Rubin says
Easy and delicious, will make again!!
Karin and Ken says
So happy you enjoyed it! Thank you so much for letting me know! All the best. Karin
Samantha says
I’m making a vegan version of this tonight! So excited 🤤
Karin and Ken says
Please let me know what you do and how it tastes. I would love to hear! Enjoy every bite! Karin
Amber says
Is there a way to make a bottom crust with the stuffing as well? I want to make this tonight.
Karin and Ken says
In the past we made an extra crust in the exact same way and baked it on the bottom for about 7 minutes before adding the filling and the top crust. Our issue was controlling how crisp vs soggy the crust became while baking. My husband loved the crispy crust on the bottom and I found it difficult at times to cut through without a steak knife or knife with serrated edge. I would love to hear how you do it and what you thought of the results. If you don’t mind. No matter what this casserole is a longtime family favorite and I hope you enjoy it as much as we all do. I hope I’ve helped. All the best. Karin
Jada says
Karin/Ken, thx so much for this recipe. Looks delish! I don't have a rolling pin or ovenproof skillet pan. Can I sprinkle the stuffing mixture (without the egg mixed in) on top of the meat mixture and bake in baking dish? Hope this will work, so what do you think?? Thanks again for all your help!
Karin and Ken says
I think it might just work. I’m so curious to hear what happens. Please let me know. I’d appreciate it. All the best. Karin
Candice says
The turkey pot pie was great for using up our turkey from thanksgiving. My family loved it so much that they want to know the secret on how to make it. So we gave them the recipe. This recipe is a keeper. We will be making it for years to come. Thx for sharin
Karin and Ken says
I feel the exact same way about this fabulous recipe. We make it all year round. Glad you think it’s delicious too. You made my day. Take care and all the best. Karin
Marla says
Can you make ahead and let set overnight and bake the next day?
Karin and Ken says
You can prepare everything but the stuffing crust on top. Remove pie from fridge about 30 minutes before baking. While it sits on counter coming to room temperature prepare the stuffing top. If stuffing top is refrigerated overnight it becomes too soggy and the end result is not as nice as it should be. Add stuffing top and bake as directed or a few minutes longer to make sure filling is hot. I hope this helps. All the best. Karin
Mira says
I think we enjoyed this more then our turkey dinner It tasted great Were using up the rest of our leftover turkey to make another pie tomorrow My brother in law and his family are going to live it too. Thx for a great recipe Happy holidays ❤️❤️❤️
Karin and Ken says
I love this recipe too. Glad you’re enjoying it! All the best. Karin
Sandra says
THIS RECIPE IS INCREDIBLE!!! The best we’ve ever had Thank you for sharing a keeper! This recipe is already in our regular rotation with chicken or Turkey It matters not This pot pie is so good I hope everyone tries this Thx KD ❤️❤️❤️
Karin and Ken says
Thank you for your kind words I’m so happy you enjoy this recipe as much as we do. Thank you for taking the time to let me know! You made my day. I can’t wait to hear what you think about any recipes you try! Take care. Karin
Jill says
Made this recipe several times now and what a hit it always is. I’m always asked for the recipe every time I believe I served it and it is comfort food at its finest. One of our favourite recipes now I wanted to thank you for a dinner winner as my husband says. Thank you for sharing
Karin and Ken says
I’m so happy to hear you enjoyed this recipe as much as we do! Total comfort food we make this recipe regularly too. Especially when I feel like turkey and stuffing! Thank you for making my day! All the best. Karin