Thanksgiving Turkey Pot Pie with Stuffing Crust for Cozy Nights

Transform your holiday leftovers with this Thanksgiving Turkey Pot Pie with Stuffing Crust, a cozy dish perfect for any night.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Casserole

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

3 Tbsp Unsalted Butter Adds richness and flavor; substitute with olive oil for a dairy-free option.
3/4 C Onion, diced Provides aromatics and sweetness; can use shallots or leeks as alternatives.
1/3 C Celery, diced Contributes texture and freshness; fennel can be substituted for a unique flavor.
1/3 C Carrots, chopped Adds subtle sweetness and color; parsnips may be used as an alternative.
2 cloves Garlic, minced Enhances flavor depth; garlic powder can replace fresh garlic if necessary.
1 1/2 C Potatoes, chopped Acts as a bulk ingredient, giving heartiness; sweet potatoes can be swapped for a different taste.
2 Tbsp Flour Thickens the filling; cornstarch can act as a gluten-free thickener.
2 C Chicken Broth Provides moisture and flavor base; vegetable broth works for a vegetarian option.
3/4 C Heavy Cream Adds creaminess to the filling; substitute with coconut cream for a dairy-free version.
2 1/2 C Leftover Turkey, chopped or shredded The star ingredient, adding protein; chicken may be used if turkey is unavailable.
1/4 C Peas Enhance the filling with color and flavor; any leftover vegetables can be used.
1/4 C Corn Adds sweetness and texture; substitute with bell peppers for a different flavor profile.
1 tsp Salt Enhances overall flavor; adjust to taste based on the broth's sodium content.
1/2 tsp Ground Black Pepper Provides seasoning; white pepper can be an alternative for a milder taste.
1/2 tsp Dried Thyme Offers an aromatic flavor; fresh thyme or Italian seasoning can replace this.

For the Crust

2 1/2 C Stuffing Forms the crust providing texture and flavor; gluten-free stuffing can be used if required.

Equipment

2-quart baking dish
large stock pot or Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Lightly spray a 2-quart baking dish with olive oil.
Melt 3 tablespoons of unsalted butter in a large stock pot over medium-low heat. Sauté 3/4 cup of diced onions, 1/3 cup of diced celery, and 1/3 cup of chopped carrots for 5-7 minutes until soft.
Stir in 2 minced garlic cloves and cook for an additional minute. Add 1 1/2 cups of chopped potatoes, mixing well.
Sprinkle 2 tablespoons of flour over the mixture, stirring to coat evenly and cook for 1-2 minutes.
Slowly pour in 2 cups of chicken broth and 3/4 cup of heavy cream, stirring constantly. Bring to a gentle boil and let bubble for 3-5 minutes.
Reduce heat to a simmer, add 2 1/2 cups of chopped leftover turkey, 1/4 cup of peas, 1/4 cup of corn, 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of dried thyme. Cook for another 2-3 minutes.
Transfer the turkey mixture to the prepared baking dish and spread it evenly. Sprinkle 2 1/2 cups of stuffing over the top.
Bake for 40-45 minutes until the stuffing is golden brown and filling is bubbling. Cover with foil after 30 minutes if necessary.
Remove from the oven and let cool for a few minutes before serving warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 3000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

You can prepare the filling a day in advance and assemble just before baking to save time.

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