Turkey Pot Pie With Stuffing Crust

This comforting turkey pot pie combines a creamy turkey and vegetable filling with a herby stuffing crust that makes use of leftover bread. It’s the perfect way to use up holiday leftovers or create a hearty dish from scratch!

Why This Recipe Works

Twist on a Classic: This turkey pot pie with stuffing crust recipe switches up the classic pot pie by replacing finicky pie crust with a savory stuffing top that’s both easy to make and so flavorful! The stuffing crust eliminates the common frustrations of rolling out pie dough and dealing with a soggy bottom crust.

Packed with Flavor: Turkey pot pie builds flavor in stages, starting with sautéed aromatics that form a classic mirepoix base, followed by fresh and dried herbs that become flavorful in the butter. The combination of turkey stock and whole milk creates a sauce that’s rich but not heavy while providing the perfect amount of savory depth!

Uses Leftovers: This turkey pot pie is a great way to use leftover Thanksgiving turkey or smoked turkey breast! It will completely transform the leftovers into a delicious and comforting meal. You can also use any leftover bread or even use leftover stuffing from the holidays!

Supplies Needed

• Oven-Safe Skillet, Dutch Oven, or Baking Dish
• Mixing Bowl

Ingredients

Turkey Pot Pie Filling:

• Butter & Flour: The combination of butter and flour will create a roux which will thicken up the pot pie filling.
• Onion, Carrot & Celery: The perfect trio of vegetables to add loads of flavor to the filling!
• Garlic: To add an extra depth of savory flavor.
• Turkey Stock: Turkey stock is best to go with the turkey here, but chicken stock will work too.
• Whole Milk: To create a creamy filling!
• Cooked Turkey: Use up that leftover Thanksgiving turkey here!
• Frozen Peas: For a bit of green. You can also use frozen mixed vegetables if you prefer.
• Kosher Salt & Black Pepper: To taste.
• Dried Thyme & Rosemary: Dried thyme and dried rosemary add a lovely, cozy flavor here.

Stuffing Crust:

• Cubed Bread: This is a great opportunity to use up any leftover bread you have sitting around! I recommend using a hearty, crusty bread if you have it.
• Butter: To help crisp up the bread in the oven.
• Turkey Stock: Or chicken stock!
• Parsley: Parsley adds a bit of fresh flavor!
• Spices: You will need dried sage, dried thyme, garlic powder, salt, and pepper to season the stuffing!

Preparation and Cooking

Turkey Pot Pie Filling:

1. Preheat: Preheat your oven to 375°F.
2. Cook the Veggies: In a large skillet or saucepan, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
3. Add Garlic: Stir in the garlic and cook for an additional 1 minute until fragrant.
4. Make the Roux: Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
5. Add Stock: Gradually whisk in the turkey stock, followed by the milk, until the mixture is smooth and begins to thicken.
6. Finish the Filling: Stir in the cooked turkey, peas, salt, pepper, thyme, and rosemary. Simmer for 2-3 minutes, then remove from heat. Pour the mixture into a greased 9×13-inch baking dish, a deep pie dish, or a cast iron skillet.

Stuffing Crust:

1. Combine Ingredients: In a large mixing bowl, combine the bread cubes, melted butter, turkey stock, parsley, sage, thyme, garlic powder, salt, and pepper. Toss until the bread is evenly coated and slightly moistened but not soggy.
2. Place on Filling: Spread the bread mixture evenly over the top of the filling.
3. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the stuffing crust is golden brown and crisp, and the filling is bubbling around the edges.
4. Cover if Needed: If the crust browns too quickly, cover lightly with foil and continue baking.
5. Serve: Let the pot pie cool for 5-10 minutes before serving. Scoop into bowls and enjoy the cozy flavors of turkey and stuffing in every bite!

Additional Cooking Tips and Variations

• Cut all vegetables to a similar size to ensure they cook evenly and are tender in the final dish!
• Don’t skip the resting time after baking – this allows the filling to set up properly for easier serving.
• To make your turkey pot pie ahead of time, I recommend prepping the filling the day before, and then making the stuffing mixture right before baking. 
• Replace the turkey with chicken to make a leftover chicken pot pie!
• Feel free to add different vegetables to the mix such as mushrooms, green beans, potatoes, or sweet potatoes!
• For added flavor, toast the bread cubes lightly before mixing the stuffing crust.
• Use leftover stuffing for the crust if you already have some on hand, adjusting the liquid as needed.

More Recipes To Try

• Cheesecloth Herbed Butter Turkey Recipe
• Smoked Spiral Ham
• Acorn Squash Pot Pies
• Guinness Braised Beef
• Smoked Turkey Legs
• Sausage Stuffing Muffins
• Make Ahead Turkey Gravy