leftovers/ turkey/ What's For Dinner

Turkey Pot Pie with Stuffing Crust

This Turkey Pot Pie with Stuffing Crust recipe is great because it uses up so many of your holiday dinner leftovers…including turkey, gravy, vegetables and even stuffing! 

Oh what to do with all of those turkey dinner leftovers?!  Throw ’em all together and make a Turkey Pot Pie! Don’t be intimidated by the lengthiness of this recipe, it is easy. Especially if you already have stuffing made. This is really, really tasty!

Recipe Tips:

  • Stuffing Crust:  For the topping you can use the leftover stuffing from your turkey dinner. If you don’t have any left, or not enough to make a crust, don’t worry, you can make a quick crust as follows in the recipe below (or make your own favourite stuffing).
  • Gravy:  If you have leftover gravy, add it to the creamy sauce…it adds such delicious flavour!
  • Wine:  The addition of wine to the creamy sauce is absolutely delicious, but it you don’t want to add it, feel free to leave it out.
  • Vegetables:  If you have leftover vegetables like peas, carrots and green beans, add those to this recipe.

Turkey Pot Pie made with Turkey Dinner Leftovers

This Turkey Pot Pie with Stuffing Crust recipe is great because it uses up so many of your holiday dinner leftovers…including turkey, gravy, vegetables and even stuffing!



This is my go-to recipe for stuffing. (there is a lot of stuffing here, so you can cut the recipe in half if you like)

  • 1 1/2 cups chopped celery
  • 3/4 cup chopped onion
  • 1 cup butter
  • 89 cups cubed bread (I like to use a mix of white, whole wheat and pumpernickel)
  • 1 1/2 tsp salt
  • 1 1/2 tsp sage
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/2 cup raisins and apples (optional)

Creamy Turkey Filling:

  • 1 tbsp butter
  • 1 cup chopped celery
  • 3/4 cup chopped onion
  • 2 carrots (chopped)
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1/2 cup dry white wine
  • 1/2 tsp thyme
  • salt & pepper
  • 4 cups chopped cooked turkey
  • 1 cup frozen peas
  • 1/2 cup whipping cream (or you can use Half & Half too)



  1. Cook celery and onions in butter until tender.
  2. Add bread cubes. Mix until bread is coated in butter.
  3. Add salt, spices, raisins and apples. Combine well.
  4. Set aside.

Creamy Turkey Filling:

  1. Cook celery, onions and carrot in butter, until tender.
  2. Add flour, stir to coat vegetables, and cook for about 1 minute.
  3. Gradually whisk in chicken broth, wine and spices.
  4. Bring to a boil.
  5. Reduce heat to low, then add turkey and peas.
  6. Simmer until thickened.
  7. Remove from heat, and let it cool slightly.

Putting it all together:

  1. Transfer turkey mix into an oven dish.
  2. Spoon the bread topping over the turkey mixture.
  3. Bake, uncovered, in a preheated 350 degree oven for 45-60 minutes.
  4. Filling should be bubbling, and the topping golden browned and crispy.
(The turkey filling portion of the recipe is adapted from the Best of Bridge)

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  • Reply
    Leah @ Beyer Beware
    April 25, 2011 at 1:47 AM

    This looks fantastic. Great way to use leftover turkey too. Come on over and share it at Hunk of Meat Monday !

  • Reply
    April 25, 2011 at 5:13 AM

    Mmm yum! I just made chicken pot pie on my blog earlier this week (www.StarHughes.com) but I think that turkey pot pie might be even better! And it’s much more original than plain old chicken pot pie 😉 Great post – I’ll definitely be trying this out soon. I love your blog!

  • Reply
    April 25, 2011 at 2:48 PM

    That looks so delicious – a must-have recipe that I will be trying soon!

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