Turkey Pot Pie With Stuffing Crust (Using Leftovers)

Total Time
20 mins
40 mins

This is my favorite pot pie to use up those holiday leftovers. I tend to make more stuffing and gravy then I need for the meal so that I can use up the leftover turkey in this way. I love the crispy stuffing crust on the top. The gravy keeps the potpie from being dry.

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  • 2 cups diced leftover cooked turkey
  • 2 cups leftover turkey gravy
  • 2 (16 ounce) bags frozen mixed vegetables (canned or already cooked works well too)
  • 2 cups leftover prepared stuffing (more if desired)
  • 1 tablespoon garlic powder
  • 1 teaspoon ground sage
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • pie crust (optional)


  1. Preheat oven to 350 degrees (176 celsius).
  2. Cook vegetable mix according to package instructions; drain well.
  3. Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
  4. If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
  5. Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
  6. Pour gravy over the vegetable/turkey mixture.
  7. Top with stuffing, spreading evenly over all.
  8. Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.
Most Helpful

5 5

This was really well liked. I was asked to make it again, but didn't have enough gravy for a second one. I did omit the sage and garlic powder since the stuffing was already well seasoned. The turkey was very moist and overall everything had a very good flavor.

5 5

This was really good substituting the frozen mixed vegetables with leftover green bean casserole. I didn't use as much gravy as the recipe calls for because of the creamy green bean casserole sauce.

5 5

Thanks for helping me get rid of the rest of my turkey with this delicious recipe!