Turkey Pot Pie With Stuffing Crust (Using Leftovers)

Karen From Colorado's Note:

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.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 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)

Directions:

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.

Reviews

[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.

[Neohippie]

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.

[MIZZMILA]

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