Best 3 Turkey Pot Pie With Stuffing Crust Using Leftovers Recipes

Thanksgiving leftovers can be a challenge to use up, but this turkey pot pie with stuffing crust is a delicious and easy way to do it. This recipe makes use of leftover turkey, vegetables, gravy, and stuffing to create a hearty and comforting pot pie. It's also a great way to get your kids to eat their vegetables. The stuffing crust is a fun and easy way to change up the classic pot pie crust. It's made with leftover stuffing, butter, and eggs, and it's baked until golden brown. The result is a crispy, flavorful crust that pairs perfectly with the creamy turkey filling.

This recipe also includes instructions for making your own turkey gravy from scratch. If you don't have any leftover gravy, you can also use store-bought gravy. But homemade gravy is always best, and it's really easy to make. Just follow the simple instructions in the recipe.

So if you're looking for a delicious and easy way to use up your Thanksgiving leftovers, this turkey pot pie with stuffing crust is the perfect recipe for you. It's a hearty, comforting, and flavorful dish that the whole family will love.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFING CRUST TURKEY POTPIE

Stuffing Crust Turkey Potpie image

Here's a wonderful, stick-to-the-ribs dish that slices well since the filling is thicker than that of traditional potpies. Prebaking the crust makes it crunchy.-Tamara Furda, Naperville, Illinois

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 cups cooked cornbread stuffing
3 to 4 tablespoons chicken broth
2 oz. cream cheese, softened
1/2 cup turkey gravy
2 cups cubed cooked turkey
1 cup frozen broccoli florets, thawed
1/2 cup shredded Swiss cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups mashed potatoes
1/4 cup half-and-half cream
2 tablespoons butter, melted
1/2 cup french-fried onions, optional

Steps:

Preheat oven to 350°. In a small bowl, combine stuffing and enough broth to reach desired moistness; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 10-15 minutes., In a large bowl, beat cream cheese and gravy until smooth. Stir in the turkey, broccoli, Swiss cheese, salt and pepper. Spoon over crust., In a small bowl, combine potatoes and cream; spread over turkey mixture. Drizzle with butter. If desired, sprinkle with onions. Bake until heated through and lightly browned, 20-25 minutes.

Nutrition Facts : Calories 389 calories, Fat 20g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 910mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.

DAD'S LEFTOVER TURKEY POT PIE

Dad's Leftover Turkey Pot Pie image

Turkey pot pie like you have never tasted before. It won't last long.

Provided by Rob Neil

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes

Time 1h30m

Yield 12

Number Of Ingredients 15

Ingredients

2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
⅔ cup butter
⅔ cup chopped onion
⅔ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon Italian seasoning
1 ¾ cups chicken broth
1 ⅓ cups milk
4 cups cubed cooked turkey meat - light and dark meat mixed
4 (9 inch) unbaked pie crusts

Steps:

Preheat an oven to 425 degrees F (220 degrees C).
Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 538.5 calories, Carbohydrate 39.5 g, Cholesterol 64.7 mg, Fat 33.2 g, Fiber 4.2 g, Protein 20.4 g, SaturatedFat 12.6 g, Sodium 650.7 mg, Sugar 2.5 g

LEFT-OVER TURKEY POT PIE

Left-Over Turkey Pot Pie image

This is a rich, creamy, and delicious way to use up some of the left-over turkey from Thanksgiving or Christmas. This pot pie makes a warm inviting meal for the whole family to enjoy.

Provided by michelle_cows

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes

Time 1h26m

Yield 8

Number Of Ingredients 14

Ingredients

¼ cup butter
½ cup chopped onion
½ cup chopped mushrooms
1 tablespoon minced garlic
⅓ cup all purpose flour
½ teaspoon dried sage
¼ teaspoon dried thyme
1 ½ cups prepared turkey gravy
½ cup water
½ cup milk
1 (14 ounce) package frozen mixed vegetables, thawed and drained
3 cups cooked turkey, cubed
1 pinch salt and ground black pepper to taste
1 pastry for a 10-inch double crust pie

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.
Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.

Nutrition Facts : Calories 451.6 calories, Carbohydrate 35.7 g, Cholesterol 56.4 mg, Fat 24.7 g, Fiber 4.1 g, Protein 22 g, SaturatedFat 8.9 g, Sodium 545.1 mg, Sugar 2.1 g

Tips:

Use a variety of vegetables. This will give your pot pie a more complex flavor and texture. Some good options include carrots, celery, onion, peas, and corn.
Don't overcook the vegetables. You want them to be tender-crisp, not mushy.
Use a good quality turkey broth. This will make a big difference in the flavor of your pot pie.
Season the filling to taste. Be sure to add enough salt and pepper, as well as any other herbs and spices that you like.
Use a thickener. This will help to thicken the filling and make it more creamy. Some good options include flour, cornstarch, or roux.
Don't overcook the pot pie. The filling should be hot and bubbly, but the crust should not be overcooked.

Conclusion:

Turkey pot pie is a delicious and comforting dish that is perfect for a cold winter day. It is also a great way to use up leftover turkey from Thanksgiving or Christmas dinner. With a little planning, you can easily make a delicious turkey pot pie at home.