Turkey Pot Pie with Stuffing Crust (Best Leftover Recipe)
Last Updated on October 5, 2026 by Allison Lancaster
Turn your Thanksgiving leftovers into the ultimate comfort food! This turkey pot pie with stuffing crust is easy, hearty, and ready in under 90 minutes.
Your mouth is going to water the moment this starts baking! This turkey pot pie with stuffing crust is my favorite thing to make the day after Thanksgiving, and honestly, I’ve started making it year-round because my family requests it constantly. The stuffing becomes a golden, savory base crust, the filling is creamy and hearty, and the mashed potato topping with crispy fried onions? Absolutely unreal.
If you have leftover turkey sitting in the fridge after a holiday dinner, this is THE recipe to make. I’ve probably made this dozens of times now, and every single time it disappears within minutes. It is the coziest, most satisfying meal for those chilly fall and winter nights when you just want something warm and comforting.
The best part? Your whole family will think you spent hours in the kitchen, but this easy turkey pot pie comes together in under 90 minutes start to finish. Grab your pie plate and let’s get into it!
Why You’ll Love This Turkey Pot Pie with Stuffing Crust
Works great as a make-ahead meal and reheats beautifully
Uses your Thanksgiving leftovers so nothing goes to waste
The cornbread stuffing crust is a genius twist on the classic recipe
Mashed potato topping makes it extra hearty and filling
Ready in about 90 minutes
Kid-friendly and always a crowd pleaser
Turkey Pot Pie Ingredients & Substitutions:
(See the recipe card below for exact measurements)
For the stuffing crust:
Cooked cornbread stuffing – This is the star of the show! Press it into your pie plate and it bakes into the most delicious bottom crust. If your stuffing is a little dry, add a splash of chicken broth to help it hold together. If you don’t have leftover stuffing, one box of Stove Top Stuffing prepared according to package directions works perfectly.
For the pot pie filling:
Leftover turkey gravy – This adds so much rich flavor and keeps the filling moist. If you don’t have leftover gravy, one gravy packet prepared per package directions is a great substitute.
Cooked turkey, cubed – Leftover Thanksgiving turkey breast or dark meat both work great here. You can also use rotisserie chicken in a pinch!
French-style green beans (canned, drained) – About one cup of leftover cooked green beans can be substituted.
Shredded cheddar cheese – Freshly grated melts better and has more flavor, but pre-shredded works too.
Salt and black pepper to taste
For the mashed potato topping:
Prepared mashed potatoes – Leftover Thanksgiving mashed potatoes are ideal. Instant mashed potatoes work too for an even quicker version.
Half and half – Loosens the potatoes so they spread easily over the filling.
French fried onions – These crisp up on top and add the most satisfying crunch. Do not skip these!How To Make Leftover Turkey Pot Pie
How To Make Leftover Turkey Pot Pie
- To get started, preheat your oven and prepare your pie plate. I prefer this deep dish ceramic pie plate for this recipe.
- 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 a large bowl stir together turkey gravy, turkey, green beans, and cheese.
- Pour pot pie filling into baked pie crust and smooth.
- In a small bowl mix mashed potatoes with half and half and spread over the casserole evenly.
- Place pie in the 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!
Serving Suggestions
I love to serve this with a simple green salad and maybe some cranberry sauce on the side. It is a complete, filling meal all on its own, but if you want to round it out, roasted sweet potatoes or steamed green beans are great options.
Serve individual slices with a little extra gravy drizzled over the top if you have any left. So cozy!
How To Store and Reheat Leftover Turkey Pot Pie
In the fridge: Cover the pie plate tightly with plastic wrap or transfer leftovers to an airtight container. It will keep in the refrigerator for 3-4 days.
In the freezer: This turkey pot pie freezes beautifully! Wrap it tightly and freeze for up to 2-3 months. Thaw overnight in the fridge before reheating.
To reheat: Cover with aluminum foil and bake at 350 degrees for about 15 minutes. Remove the foil for the last 5 minutes so the top gets crispy again. You can also reheat individual portions in the microwave.
Tips, Tricks, and Variations
- No turkey? No problem. Rotisserie chicken or leftover roast chicken works just as well in this recipe. You can also use chicken gravy in place of turkey gravy.
- Make it bigger. Double all the ingredients and make it in a 9×13 casserole dish to feed a crowd.
- Add more vegetables. Leftover roasted carrots, peas, corn, or mushrooms are all wonderful additions to the pot pie filling.
- Swap the crust. If you don’t have stuffing, a store-bought pie crust, puff pastry, or refrigerated crescent roll dough all work as an alternative bottom crust.
- Make it ahead. Assemble the pot pie the night before (without the fried onion topping) and refrigerate it. When you’re ready to eat, bake as directed and add the onions for the last 5 minutes.
Frequently Asked Questions
Can I make this turkey pot pie ahead of time?
Yes! Assemble the entire pot pie the night before, cover it tightly with plastic wrap, and refrigerate. When you are ready to bake, let it sit at room temperature for about 15 minutes, then bake as directed. Add the French fried onions for the last 5 minutes of baking.
Can I use chicken instead of turkey?
Absolutely. Rotisserie chicken or any cooked chicken works great in this recipe. Use chicken gravy in place of turkey gravy. It is essentially a chicken pot pie with stuffing crust at that point, and it is just as delicious!
What can I use instead of the mashed potato topping?
If you don’t have mashed potatoes on hand, you can skip the potato layer and top with a layer of biscuit dough, puff pastry, or even a traditional pie crust. The mashed potato topping is what makes this recipe unique, though, so I highly recommend it!
Can I freeze this turkey pot pie?
Yes! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350 degrees until warmed through.
What vegetables work best in turkey pot pie?
Beyond the green beans in this recipe, great additions include frozen peas, diced carrots, corn, mushrooms, and onions. I like to use whatever leftover Thanksgiving vegetables I have on hand. It is a great way to clean out the fridge after the holiday!
Other Recipes You’ll Love:
- Sausage Potato Soup in Crockpot
- Slow Cooker Lasagna
- Easy Cheesy Chicken Enchiladas
- Instant Pot Turkey Breast Recipe
- Southern Dressing: A Classic Cornbread Dish
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! If you try it, please come back and leave me a comment letting me know how you liked it.
Best Turkey Pot Pie Recipe
Turkey Pot Pie with Stuffing Crust (Best Leftover Recipe)
Turn your Thanksgiving leftovers into the ultimate comfort food! This turkey pot pie with stuffing crust is easy, hearty, and ready in under 90 minutes.
Ingredients
- 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
Instructions
- 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.
Notes
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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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 294Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 48mgSodium: 811mgCarbohydrates: 26gFiber: 3gSugar: 2gProtein: 15g
