Looking for ideas on what to do with your leftover turkey this year? Well, look no further! This Turkey Pot Pie & Stuffing Crust is here to save the day - and the leftovers! The filling for this pot pie starts off with some of the usual suspects; cooked turkey, onion, celery, and more veg! I used some frozen veggies since I don’t yet have Thanksgiving leftovers, but fresh could work too if you' do have leftovers from the big meal of the year.

Season this entire thing through and you’re golden. This whole thing is topped off with a stuffing crust. Okay - it’s not stuffing, it would technically be dressing since it’s not being stuffed into anything here. Anyway! This too you’ll want to be sure is properly season, and you’ll want to do it BEFORE you put the raw egg in it. With a quick bake in the oven, that’s all there is to this Turkey Pot Pie & Stuffing Crust!

This pot pie ends up being a crazy good mixture of Thanksgiving dinner and a traditional pot pie colliding together. It’s really good stuff and it reheats really well too. You can also make it ahead of time, up to the baking part, and store it in the fridge until you’re ready to bake it up for dinner. Though I wouldn’t make it more than the day ahead of time.

It’s a bowl full of goodness no matter what and it’s definitely hearty and filling for these cold wintery nights!

Turkey Pot Pie & Stuffing Crust

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 23 MinCook time: 30 MinTotal time: 53 Min

A tasty homemade turkey pot pie filling with a stuffing crust on top. Easy to make with leftover turkey and veggies from Thanksgiving!

Ingredients

Stuffing Crust

1/2 C. Chopped Fresh Parsley
1 Onion, Chopped
1 C. Diced Celery
1 1/2 C. Reduced Sodium Broth (Chicken or Turkey)
10 Oz. Stuffing Mix
Salt & Pepper to Taste
1 Whole Large Egg

Filling

5 C. Cooked & Cubed Turkey Tenderloin
3/4 C. Chopped Onion
1 Tbsp. Dried Parsley
1 Tsp. Dried Thyme
1 Tsp. Dried Crushed Rosemary
3 Celery Stalks, Chopped
8 Oz. Frozen Mixed Vegetables
3 C. Reduced Sodium Broth (Chicken or Turkey)
Salt & Pepper to Taste
1/4 C. Cornstarch

Instructions

In a large bowl, stir together the 1/2 C. Chopped Fresh Parsley, 1 Onion, 1 C. Diced Celery, 1 1/2 C. Reduced Sodium Broth, 10 Oz. Stuffing Mix, and Salt & Pepper to Taste. Add in the 1 Whole Large Egg once the rest of the stuffing is seasoned to your liking.
Preheat the oven to 425 degrees F. and lightly coat the inside of a larger casserole or baking dish with non-stick cooking spray and set aside.
Lightly coat the inside of a skillet with non-stick spray and heat over medium heat. Add in the 3/4 C. onion, 3 Celery Stalks, 1 Tbsp. dried Parsley, 1 Tsp. Thyme, and 1 Tsp. dried Rosemary and cook for about 5 minutes.
Stir in the 8 Oz. Frozen Mixed Vegetables, the 5 C. Cooked Turkey, 2 C. of the broth, salt & pepper to taste and bring it all to a bubble.
Reduce the heat to medium low and cook for 10 minutes.
While cooking, mix together the last 1 C. of broth and the 1/4 C. of cornstarch together.
Add the slurry to the turkey mixture and continue to cook for another 5 minutes or so.
Remove from the heat and pour out into the prepared casserole dish.
Top the filling with the stuffing mixture and place in the oven to bake for 30 to 45 minutes or until the filling is bubbly and the crust is starting to brown.

Nutrition Facts

Calories

373.84

Fat (grams)

4.74

Sat. Fat (grams)

1.43

Carbs (grams)

39.7

Fiber (grams)

3.27

Net carbs

36.41

Sugar (grams)

4.58

Protein (grams)

43.12

Sodium (milligrams)

722.34

Cholesterol (grams)

86.82

Nutritional Claims: Low Fat • Low Fat Abs • Mediterranean • Dairy Free •Milk Free • Peanut Free • Tree Nut Free • Soy Free •Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free