Turkey Pot Pie with Stuffing Topping and Creamy Vegetables
This comforting turkey pot pie combines tender turkey and vegetables in a rich, creamy sauce topped with seasoned stuffing instead of traditional pastry. The stuffing creates a golden, flavorful crust that adds texture and savory herb notes. Perfect for using leftover turkey from holidays or roasted turkey breast. The creamy filling with carrots, peas, and onions provides classic pot pie comfort, while the stuffing topping makes it unique and easier than rolling out a second crust. Ideal for family dinners or when you want a hearty, satisfying meal.
Ingredients
- 1 refrigerated pie crust
- 2 6-ounce boxes Stovetop stuffing, any flavor
- 3 cups water
- ½ cup butter
- 6 tablespoons butter
- ½ medium yellow or sweet onion, diced
- 2 medium carrots, peeled and diced
- ½ cup all-purpose flour
- 1 ½ cups chicken broth
- 1 ⅓ cups whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon poultry seasoning
- 1 cup frozen green peas, thawedcorn or green beans1:1vegetable
different texture
- 3 cups diced, cooked turkeychicken1:1protein
same preparation
Instructions
- 1
Fit pie crust into a 9-inch pie plate, cover with plastic wrap and refrigerate
- 2
Bring water and butter to a boil in a medium saucepan, stir in stuffing mix and set aside
- 3
Melt butter in a large skillet over medium heat, add onion and carrots and cook to soften
- 4
Sprinkle flour over the vegetables, stir and cook
- 5
Gradually whisk in chicken broth and milk, bring to a simmer and add seasonings
- 6
Simmer until mixture thickens, stir in peas and turkey and set aside
- 7
Preheat oven to 375 degrees
- 8
Transfer filling to pie crust and mound stuffing on top
- 9
Bake until pie crust is golden, covering stuffing with foil if it browns too quickly
- 10
Let cool before slicing
Tips
Refrigerate the pie crust before filling to help prevent shrinkage during baking.
Cover stuffing with foil if it browns too quickly while the crust is still baking.
Let the pot pie rest for at least 10 minutes before slicing to allow filling to set.
Good to Know
Refrigerate covered for up to 3 days. Reheat individual portions in microwave or whole pie covered in 350F oven.
Assemble filling and prepare stuffing up to 1 day ahead. Store separately, then assemble and bake when ready.
Serve hot with a simple green salad or steamed vegetables. Let rest 10 minutes after baking for easier slicing.
Common Mistakes
Don't skip chilling the crust or it may shrink during baking.
Cover stuffing with foil if browning too fast to prevent burning.
Let filling cool slightly before adding to crust to prevent soggy bottom.
Substitutions
Dairy-Free Swaps
General Alternatives
mix breadcrumbs with sage, thyme, and butter
FAQ
Can I use leftover Thanksgiving turkey?
Yes, this is perfect for leftover turkey. Just make sure it's diced into bite-sized pieces for even distribution.
What if I don't have stuffing mix?
Use seasoned breadcrumbs mixed with butter, sage, and thyme, or make your own stuffing from bread cubes and herbs.
How long will leftovers keep?
Refrigerate covered for up to 3 days. Reheat individual portions in the microwave or the whole pie covered in a 350F oven.