This Turkey Pot Pie with Stuffing Topping is the BEST way to use up Thanksgiving leftovers! Shredded turkey and veggies are simmered in a thick, creamy gravy sauce and finished with a stuffing “crust” for an easy and comforting post-Thanksgiving meal!
Happy day after Thanksgiving! Or, as I like to call it, Leftovers Day!
Truth be told, I look forward to Thanksgiving leftovers more than the actual meal itself. I love challenging myself to find new and exciting ways to repurpose leftovers and create entirely new meals out of existing dishes. This Thanksgiving Turkey Pot Pie recipe is officially my new favorite way to use up leftovers – not only is it insanely comforting and delicious, but it also makes use of THREE different types of Thanksgiving leftovers: turkey, stuffing, and gravy!
And don’t worry.. even if your fridge is not overflowing with Thanksgiving leftovers, you can still make this easy pot pie any time of the year. Feel free to substitute rotisserie chicken in place of the turkey, add more milk in place of the gravy, and use store-bought biscuits or pie crust in place of the stuffing. Get creative – this recipe is merely intended to be a guide!
What you need to make Turkey Pot Pie with Stuffing Topping:
Chances are, you likely already have most – if not all – of the ingredients that you need to make this easy Turkey Pot Pie. And if not, there are plenty of substitutions available…
- Leftover shredded turkey (or chicken!)
- Leftover stuffing (this is my favorite recipe EVER)
- Leftover gravy (turkey or chicken)
- Low-sodium chicken (or turkey or vegetable) broth
- Milk (the higher the fat content, the thicker the filling – I recommend 2% or whole)
- Vegetables (frozen or fresh – I suggest onion, carrots, celery, corn, and peas)
- Poultry seasoning (or other similar blend of thyme, sage, and rosemary)
How to make Turkey Pot Pie with Stuffing Topping:
This recipe could not be easier to make. Seriously! All it takes is about 20 minutes of hands-on prep/cook time, followed by about 20 minutes in the oven.
To start, sauté your onions, carrots, celery, and garlic in butter until soft. Season with salt, pepper, and poultry seasoning (or other similar herbs) and sprinkle with flour. Cook for 1-2 minutes, stirring constantly, until deeply browned. Add broth to deglaze the pan, using a wooden spoon to release all the browned bits from the bottom. Add the gravy, milk, turkey, and frozen veggies bring to a simmer. Cook for an additional 4-5 minutes, until sauce has thickened.
While the sauce is thickening, combine stuffing with one tablespoon of broth at a time until moist enough to form with your hands. Working in batches, press stuffing between the palms of your hands to flatten and lay atop of the filling. Cover with aluminum foil and transfer to the oven to finish cooking. Cook at 350 degrees for 15 minutes, then remove foil and broil for 3-4 minutes, until stuffing is browned and slightly crisp (if your stuffing already seems pretty dry and/or browned, you can omit this step).
What if I don’t have a cast iron pan?
I like to make this recipe in my cast iron skillet to minimize dirty dishes, but you can absolutely bake this in a casserole dish if you’d prefer. Simply replace the cast iron skillet with a large non-stick skillet and follow the recipe as written, pausing after step #2 to transfer the thickened filling to a medium-sized greased casserole dish and finish with the stuffing topping.
Looking for more ways to use up your Thanksgiving leftovers?
Follow me on Instagram for more leftover inspiration and check out this post for 30+ uses for Thanksgiving leftovers!
Leftover Turkey Pot Pie with Stuffing Topping
Ingredients
- 2 tablespoon unsalted butter
- 1 small onion diced
- 3 medium carrots diced
- 3 stalks celery diced
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon poultry seasoning
- ¼ cup flour all-purpose, whole-wheat, gluten-free, etc.
- ¾ cup low-sodium broth divided (turkey or chicken)
- 1 cup gravy turkey or chicken
- 1 cup milk I used 2%
- ½ cup corn frozen
- ½ cup peas frozen
- 2 cups turkey shredded (or chicken)
- 3 cups stuffing room temperature
Instructions
- Preheat oven to 350 degrees. Add butter to a 10-inch cast-iron skillet (or other non-stick skillet) over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, until the veggies are softened and slightly browned. Add the garlic and cook for another minute, until fragrant. Add the salt, pepper, and poultry seasoning and stir to combine.
- Sprinkle the flour over the veggies and stir to combine. Cook for 1-2 minutes, stirring frequently, until deeply browned. Slowly pour in 1/2 cup of the broth, scraping any brown bits off the bottom of the skillet. While constantly stirring, slowly pour in the gravy, followed by the milk. Stir in the frozen corn and peas, followed by the shredded turkey. Bring to a simmer and cook for 4-5 minutes, stirring occasionally, until thickened slightly.
- Add leftover stuffing to a small bowl and add remaining 1/4 cup broth, one tablespoon at a time, until moist (depending on the consistency of your stuffing, you may need more or less broth than the amount listed). Use your hands to flatten stuffing into about 1/2" thick pieces. Place flattened stuffing over top of pot pie mixture and continue this process until entire skillet is covered with stuffing.
- Carefully cover the skillet with aluminum foil and transfer the oven. Bake for 15 minutes, until the mixture is thickened. Remove foil and broil on high for 3-5 minutes, until stuffing is browned. Carefully remove from the oven and cool slightly. Enjoy!
This recipe is so delicious. I’m so glad I found it because I had the idea to make this, but wanted to get the ratios right, and I wouldn’t have thought to add gravy to the mixture. I loved how savory it made it. Great recipe, we will be having this again!!
The recipe was wonderful. I can’t wait to start cooking tonight’s dinner.
Hi Lillian,
Thank you so much for taking the time to write a review. I’m so glad that you enjoyed this recipe!!