Your mouth will be watering with this easy turkey pot pie recipe! With a stuffing top crust, this recipe is the perfect comfort food during those long cold winter months. Make this delicious pot pie with a side of green beans, sweet potatoes, and a side salad for one of the best meals your family has ever had.
Turkey just hits differently in the winter, doesn’t it? We’re all looking for those comfort food recipes that just warm your soul thinking about it. While you could make this recipe with your leftover Thanksgiving turkey, realistically you could make it any time with any turkey you buy at the store.
What to do with leftover turkey?
While this recipe is the perfect leftover turkey pot pie to use up your Thanksgiving dinner leftovers, I love to whip this up when it is especially cold outside and we all just want a little extra comfort.
Sometimes you just want something other than soup for those cold days!
The best part? Your homemade turkey pot pie can be prepped and ready to eat in less than an hour and a half! Just grab your pie plate and get started! Grab the instructions from the recipe card below!
Turkey Pot Pie Recipe:
- cornbread stuffing
- turkey leftover gravy
- cooked turkey
- french-style green beans
- shredded cheddar cheese
- black pepper
- mashed potatoes
- half and half
- french fried onions
*Please note that you will need a 9-inch pie pan to make this recipe, this one is my favorite*
- To get started, preheat your oven and prepare your pie plate.
- Next, you will want to press the stuffing into the bottom of pie plate and create the shape and form of your crust. Bake.
- In large bowl stir together turkey gravy, turkey, green beans, and cheese.
- Pour pot pie filling into baked pie crust and smooth.
- In small bowl mix mashed potatoes with half and half and spread over the casserole evenly.
- Place pie in oven and bake. Top with french fried onions and cook additional 5 minutes to crisp up.
- Allow the whole thing to rest for 5 minutes before serving.
- Cover with plastic wrap and store in the refrigerator for up to 3 days. If you do not have much left, remove it and store it in an airtight container to reheat for lunch the next day!
- While I have not tried it specifically, you could substitute heavy cream in place of half and half. Your mixture may come out thicker than if you use half and half. If you try it, please let me know how it comes out!
- To make this an more “express” meal you could easily use the mashed potatoes in a bag that can be whipped up in about five minutes.
- If you do not have any leftover cornbread stuffing on hand, you can substitute 1 box of Stovetop Stuff and cook according to package instructions.
- This recipe could easily be converted into a chicken pot pie using rotisserie chicken, and chicken gravy in place of the turkey. Or why not change out the stuffing crust for a flaky pie crust and create a traditional chicken pot pie.
- If you do not have leftover turkey, you could run to the store and grab a frozen turkey breast to use in place of leftovers.
Other Ways to Use Leftover Turkey
If you still have an abundance of turkey to use up from Thanksgiving, try making some turkey sandwiches for lunch the next day! It is super easy to put together and I truly enjoy eating cold turkey the next day.
We also love this turkey and rice soup.
Have you tried this recipe or something similar? It is one of my favorite meals and I’m sure it will become one of yours as well!
Other Recipes You’ll Love:
Best Turkey Pot Pie Recipe
Your mouth will be watering with this easy turkey pot pie recipe! With a stuffing top crust, this recipe is the perfect comfort food during those long cold winter months. Make this delicious pot pie with a side of green beans, sweet potatoes, and a side salad for the best winter meal your family has ever had.
- 2 cups cooked cornbread stuffing
- 1 cup turkey gravy
- 2 cups cooked turkey, cubed
- 1 (15 ounce) can french-style green beans, drained and rinsed
- ½ cup shredded cheddar cheese
- Salt and black pepper, to taste
- 2 cups prepared mashed potatoes
- ¼ cup half and half
- ½ cup french fried onions
- Preheat the oven to 350 degrees. Prepare a 9-inch pie plate with nonstick cooking spray.
- Press the stuffing into the bottom of the pie plate allowing the stuffing to shape to the sides to form a crust. Place into the oven and bake for 10 to 15 minutes.
- Meanwhile, in a large bowl, stir together the turkey gravy, cooked turkey, green beans, and cheese. Pour the mixture into the baked pie crust and smooth evenly.
- In a clean bowl, mix the mashed potatoes with the half and half. Spread the mashed potatoes over the casserole in an even layer.
- Bake the casserole for 20 minutes or until heated through. Top with the french fried onions and cook for an additional 5 minutes.
- Remove the casserole from the oven and allow it to rest for 5 minutes prior to serving.
If your stuffing is dry, add a small amount of water or chicken broth until the stuffing can be pressed and hold shape. About 1 cup leftover green beans can be used in place of the canned green beans. If leftovers are scarce, 1 box Stove Top Stuffing can be substituted for the stuffing. One gravy packet (prepared according to package directions) can be substituted for the leftover gravy. Any shredded cheese can be used. If a larger casserole is desired, double the ingredients and prepare in a 9x13 casserole dish.
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