4.9 from 21 votes
Turkey Pot Pie with Stuffing Crust
Make Leftover Turkey Pot Pie with Stuffing Crust with all your holiday leftovers. It is a classic, comfort meal with tons of flavor.
Prep Time
15 mins
Cook Time
1 hr
Remove at let cool
10 mins
Total Time
1 hr 25 mins
Servings: 6
Calories: 480 kcal
Course:
Main Course
Cuisine:
American
Ingredients
FOR THE FILLING:
- 4 cups cooked and shredded turkey leftover turkey works great
- 2 Tbsp butter
- 1 small onion diced finely
- 3 celery stalks chopped
- 1 bag frozen mixed vegetables 8 oz
- 1/2 tsp poultry seasoning
- 1/4 tsp thyme leaves
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 cups chicken broth
- 1/4 cup cornstarch
FOR THE STUFFING TOPPING:
- 1 pkg dry stuffing mix 8 oz package
- 1/2 cup butter melted
Instructions
- Preheat the oven to 425 degrees F.
- Melt the butter in a large skillet over medium high heat. Add the chopped onion and celery and sauté until the veggies are soft (2-3 minutes).
- Then stir in the frozen mixed vegetables, the cooked shredded turkey, the seasonings and 2 cups of the chicken broth. Bring the mixture to a boil and then simmer over medium low heat for approximately 10 minutes.
- In a separate bowl, whisk together the remaining chicken broth and cornstarch until the cornstarch is dissolved.
- Add this mixture to the pan and heat over medium low heat until the mixture has thickened (4-6 minutes).
- Then pour the turkey and vegetable mixture into a 9X13 pan.
- Sprinkle the stuffing mixture on top and evenly pour the melted butter over the stuffing mixture.
- Cover the casserole with foil and bake for 30 minutes. Then remove the foil and bake for 15 more minutes to brown the top of the casserole.
- Remove from the oven and let it sit for 10 minutes before serving.
- Then it’s ready to serve and enjoy!
Cup of Yum
Notes
- You can easily use cooked chicken instead of turkey in this recipe.
- Refrigerate the leftovers in an airtight container for up to 5 days.
- If you have leftover stuffing, you can easily use that instead of the boxed stuffing mix in this recipe too!
Nutrition Information
Calories
480kcal
(24%)
Carbohydrates
41g
(14%)
Protein
28g
(56%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
116mg
(39%)
Sodium
1443mg
(60%)
Potassium
455mg
(13%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
2559IU
(51%)
Vitamin C
6mg
(7%)
Calcium
75mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 480
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 1443mg | 60% |
| Potassium | 455mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2559IU | 51% |
| Vitamin C | 6mg | 7% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.