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.