This turkey pot pie with stuffing is a wonderful way to use up your Thanksgiving leftovers. Instead of a traditional pie crust or puff pastry, this pot pie is topped with stuffing. If you don’t have enough leftover stuffing, make a box of stove-top stuffing and enjoy. This turkey pot pie is filling, flavorful, comforting, and does a great job of repurposing leftovers. I have no doubt you will love the flavor of this dish and will look forward to making this with your Thanksgiving leftovers year after year.

Turkey Pot Pie with Stuffing Crust

If you love my chicken pot pie recipe, I know you will love this dish. I modeled this recipe after my creamy chicken bacon pot pie and substituted leftover Thanksgiving turkey for the chicken. I add bacon in my recipe because I love the extra flavor it gives this dish. I don’t use a whole lot of bacon so if you don’t have any on hand, it is quite alright to leave it out. However it does provide a lot of flavor and the fat to cook the onions.

This recipe for turkey pot pie with a stuffing crust is basically a turkey and stuffing casserole made with a creamy sauce and vegetables. You can use any frozen vegetables you would like, I tend to use the same frozen bag that I know my child will eat. Then, I either use leftover stuffing or a fresh batch of stove-top stuffing to top the dish and bake it all together.

Stuffing Topping on Pot Pie

I know that pot pies are traditionally made with pie crust, but there are a few other options that also taste great. Stuffing is my absolute favorite side dish for Thanksgiving. My mom normally makes it with sausage so that is how I grew up eating it. I love it homemade or from the box, I am not picky.

When you top a pot pie with stuffing, the top doesn’t get crunchy because of the amount of moisture in stuffing, however, it still tastes absolutely delicious. It is like a more organized turkey pot pie casserole.

What do you need to make a Turkey Pot Pie with Stuffing?

Bacon – I prefer to use a thin cut bacon in this recipe as it cooks faster, crisps up perfectly, and creates the perfect flavor.
Turkey – Using leftover Turkey makes things easy for this recipe. If you do not have enough turkey, feel free to use chicken instead.
Stuffing – I buy the one from Trader Joe’s, but any brand will do! Extra points for using leftover stuffing.
Frozen Vegetables – I buy the organic foursome from trader joes which has carrots, peas, corn, and string beans.
Carrots/Onions – This is for flavoring and added at the beginning of the recipe, to cook down in bacon fat. You can substitute leek for the onions.
Butter – I always use salted butter, so if you use unsalted, you may need to add additional salt to this recipe.
Chicken Broth – You can substitute chicken bone broth or vegetable broth.
Better than Bouillon – This is a paste that I find at most grocery stores. This is a more modern version of a bouillon cube that produces an ultra savory/umami like flavor.
Flour – All purpose Flour
Milk – Whole milk is best in this recipe

How to make a turkey pot pie with stuffing crust

INGREDIENTS

3 or 4 slices bacon diced
1 carrot finely minced
1 small onion diced
4 tbsp salted butter
7 tbsp all purpose flour
2 cups chicken broth or turkey broth
1 cup whole milk
2 tsp better than bouillon chicken flavor
1/2 tsp garlic powder
1/4 tsp sea salt
2.5 cups cooked turkey cut up or shredded
15 oz frozen vegetables I used a mix of carrots, string beans, peas, and corn
1 box prepared stuffing or enough leftover stuffing to cover the pot pie

INSTRUCTIONS

If you are making fresh stuffing, prepare it first according to the instructions on the box.
Dice up the bacon and cook it in large oven safe pot on medium low heat. (see note)
Before the bacon crisps up, add your diced carrot and onions. Stir frequently to ensure nothing is burning. You can add a little broth if anything is getting too dark. Cook until the bacon is crisp, carrots are soft, and onion is soft and darker in color.
Add your butter and once it melts, slowly add in the flour. Stir until well combined. Then, slowly add in your broth. Whisk until well combined.
Then, add in your milk and better than bouillon and whisk until they are combined.
Bring your heat to a boil and once it starts to boil, quickly lower the heat to low heat. Add in your turkey and frozen vegetables. You will see the mixture thicken up. Once the mixture is mixed well and very thick, turn off the heat and preheat the oven to 400F.
Cover your turkey mixture with your stuffing, making sure to evenly distribute it. Use as much stuffing as you would like. I had a little leftover when I used a new box of stuffing.
Put it in the oven and bake for 30 minutes or until golden brown.