Turkey Pot Pie With Stuffing Crust (Using Leftovers)

Recipe by Karen From Colorado

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.

Top Review by Ruth K - Psuedo Chef

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.

Ingredients Nutrition

  • 473.18 ml diced leftover cooked turkey
  • 473.18 ml leftover turkey gravy
  • 2 (907.18 g) bag frozen mixed vegetables (canned or already cooked works well too)
  • 473.18 ml leftover prepared stuffing (more if desired)
  • 14.79 ml garlic powder
  • 4.92 ml ground sage
  • 4.92 ml pepper
  • 4.92 ml 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.

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