Turkey Pot Pie with Stuffing Crust

This post may contain affiliate links. Read my disclosure policy.

Turkey Pot Pie with Stuffing Crust is a fun twist on a turkey pot pie, made with diced turkey and veggies simmered in a creamy sauce and finished with a stuffing topping.

Turkey Pot Pie with Stuffing Crust
Turkey Pot Pie with Stuffing Crust

This Turkey Pot Pie with Stuffing Crust is a great way to get your favorite Thanksgiving foods in one meal. Plus, it’s perfect for using up leftover turkey. A mix of turkey and vegetables in a creamy sauce is covered with stuffing and baked until the crust is golden. For some other ways to use Thanksgiving turkey, try my Leftover Turkey Pot Pie Empanadas, Open-Faced Turkey Melts, and Baked Turkey Croquettes.

Turkey Pot Pie on a plate

This recipe is a lighter take on traditional turkey pot pie with a fun twist. It’s loaded with veggies and lean turkey breast. To get the sauce creamy, I skip the milk and mix broth with corn starch instead. And if you would prefer to make a chicken pot pie, feel free to use leftover chicken. You can easily halve or quarter this recipe depending on how much leftover turkey you have.

How do you make turkey pot pie from scratch?

  1. Make the stuffing by sautéing the veggies and then add to the bread.
  2. To make the filling, sauté the fresh vegetables and herbs.
  3. Add in the frozen veggies, turkey, and broth and simmer for 10 minutes
  4. Mix the remaining broth with cornstarch, add it to the turkey mixture, and stir until thick.
  5. Pour the turkey filling into a 9 x 13-inch baking dish and cover with stuffing.
  6. Bake for 30-45 minutes until the crust is golden and the filling is hot and bubbling.

What goes good with turkey pot pie?

The great thing about this turkey pot pie is that it’s a whole meal in one: veggies, protein, and carbs all in the same dish. To round out the meal, serve it with a side salad and some cranberry sauce.

turkey pot pie ingredientsturkey pot pie ingredientsturkey pot pieTurkey Pot Pie with Stuffing Crust is a fun twist on a turkey pot pie which is made with chopped turkey and veggies simmered in a creamy sauce  finished with a stuffing topping.

More Leftover Turkey Recipes You’ll Love:

turkey pot pie
Print WW Personal Points
5 from 14 votes
Did you make this recipe?

Turkey Pot Pie with Stuffing Crust

390 Cals 49.5 Protein 29.5 Carbs 7.5 Fats
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Yield: 8 servings
COURSE: Brunch, Dinner, Lunch
CUISINE: American
Turkey Pot Pie with Stuffing Crust is a fun twist on a turkey pot pie, made with diced turkey and veggies simmered in a creamy sauce and finished with a stuffing topping.


  • 5 cups cooked diced turkey breast, (about 2 1/2 pounds)
  • 1 tablespoon olive oil
  • 2 large shallots, chopped (3/4 cup)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh sage
  • 3 celery stalks, chopped
  • 8 ounce package frozen mixed vegetables
  • 3 cups turkey or chicken broth
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 cup cornstarch

For the Stuffing Crust:

  • 10 ounces whole wheat french bread, cut into small cubes
  • 1 tablespoon butter
  • 1 medium onion, minced
  • 2 large stalks celery, minced
  • 8 fresh sage leaves, minced
  • 1/2 cup chopped parsley
  • 1 teaspoon Bell's turkey seasoning
  • 1/4 teaspoon kosher salt and fresh pepper, to taste
  • 1 large egg, beaten
  • 1 1/2 cups chicken broth


For the stuffing crust:

  • Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.
  • If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
  • In a large, deep nonstick skillet over medium heat and add the butter; when melted add onions, celery, parsley, sage, Bell’s turkey seasoning, 1/4 teaspoon salt and pepper and saute on medium low until soft, about 5-10 minutes.
  • Remove from heat and let cool a few minutes then transfer to a large bowl and add the toasted bread. Combine egg and broth in a bowl and whisk, add to the stuffing and mix to combine.

For the filling:

  • Preheat oven to 425F.
  • Wipe the skillet and add oil over medium heat. Add the shallots, parsley, thyme and sage and cook until almost soft about 2 to 3 minutes.
  • Add the celery and cook until the vegetables are soft, about 3 to 5 minutes.
  • Add the frozen mixed vegetables, turkey, 2 cups turkey broth, 1/2 teaspoon salt and black pepper and bring to a boil. Stir and simmer over medium-low heat 10 minutes, stirring until the flavors meld.
  • Meanwhile combine 1 cup turkey broth with the corn starch and mix well to dissolve.
  • Add to the turkey and cook over medium-low heat, stirring until thickened, about 4 to 6 minutes. Remove from heat and transfer to an oven safe, deep 9 x 13-inch baking dish.
  • Place the stuffing over the turkey filling. Bake 30 to 45 minutes, or until the crust is golden and the filling is hot and bubbling.
    making turkey pot pie



Serving: 11/2 cups, Calories: 390kcal, Carbohydrates: 29.5g, Protein: 49.5g, Fat: 7.5g, Saturated Fat: 2g, Cholesterol: 140.5mg, Sodium: 760.5mg, Fiber: 4g, Sugar: 2g
Keywords: thanksgiving casserole, turkey pot pie, turkey pot pie stuffing crust

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. How would this freeze if I wanted to spilt this into 2 meals?

  2. Just tried this with some leftover turkey. Absolutely DELICIOUS !!!!!

  3. We made this as an alternative to Thanksgiving dinner this year and it knocked our wool socks off! So delicious!

  4. Send a couple of pounds of that to ME 😎

  5. Sounds amazing! Can you use olive oil instead of butter if you can’t eat dairy? Or do you have to use margarine?

  6. This was delicious I will definitely make over and over again! My husband loved it as well

  7. Can’t wait to try this! I just started WW Blue, and when I entered this in the calculator I got 8 points, not 4. Do you know why?

    • Hi Michele! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  8. I made this tonight with leftover roast turkey breast. I used a box of stuffing instead of by hand. So good and filling. Comfort food for sure!

  9. Making this now. It is in the oven. Can’t wait. It is looking really good. Easy to make!

  10. Can you make this recipe earlier in the day & put in fridge for a few hours before cooking? Or does it all need to be done at once? Thanks!

  11. Love this recipe!! I used a cooked turkey breast from Costco and increased the seasonings. Will definitely make again!

  12. Oh my goodness, this is DELICIOUS!!!

  13. Excellent! We had lots of leftover turkey and this was a perfect way to use it up. Definitely a keeper for whenever we have leftover turkey and want something besides soup.

  14. This was awesome! I did not have left over turkey but used turkey cutlets that I cubed, seasoned with McCormick’s poultry seasoning and browned. I also did not have bread to make stuffing so used a box of seasoned stuffing. Will definitely make a gain!

  15. Can this be made in InstantPot?

  16. I didn’t have any stuffing left over. Used a couple boxes and it was great and EASY!!

  17. I usually love your recipes and have made many of them. This is the first one, which I plan to make tonight, CONSFUSING.
    I find your Ingredient list, stuffing crust list, and then instructions don’t match.
    example: 3 cups broth under ingredients. then 1 1/2 cup under stuffing crust list , then filling 2 cups, then 1 cup w/cornstarch. I’m up to 4 1/2 cups. also medium onion under stuffing list, but 2 large shallots under ingredients list. Is one shallot supposed to go into stuffing and the other into the filling?? filling just says add shallots (not how many)?
    And then the egg and broth over the stuffing and mix to combine doesn’t look anything like your presentation where crust is on top. ANYWAY, I have all the ingredients and will try my best to figure it out.

    • If you look at it as two separate recipes — one for the stuffing and then one for the filling — it makes sense! I made the stuffing, next made the filling, then added the filling to the rectangle pan and topped with the stuffing. Mine is in the oven right now. So excited to dig in! 

  18. I baked a whole chicken a few days ago just to make this today! Lol
    Do you think I could use coconut milk with the broth to make it a little more creamy? I want it to have that creamy consistency, but still healthy!

  19. Do you think this would work in a 10 x 10 cast iron pan? It’s relatively deep.

  20. I made this last night and it was a big hit at my house! It’s really tasty and filling – you would have no idea that it’s healthy! THANK YOU!

  21. Made this yesterday and it’s so good! I did add a little extra seasoning/salt to the breadcrumbs. The next t day as a cold leftover was yum! Will make again!!

  22. Oh I am So excited to make this.  I’m confused about the egg, though.  Do I mix it in with the stuffing before it goes on top?  Or do I put the stuffing on and the pour the egg on top of the stuffing?  This looks so yummy – it SO up my alley!

    • sorry it gets mixed with the bread to make the stuffing.

    • Ok, I literally made a turkey breast the week before Thanksgiving JUST to make this recipe. It makes a lot, but that’s ok, because we had it for leftovers and it’s just as good reheated as it was out of the oven. If you have leftover turkey, this is a really hearty, warm casserole that’s perfect comfort food, but not too heavy.

  23. Do you think this would work with chicken, instead of turkey? I really like the idea of this recipe, but I’m not a fan of turkey.

  24. Can you use leftover stuffing instead of making it fresh? This looks delicious!

  25. Q re step 7: when egg/broth is poured over stuffing, which is already over the filling, stir everything together so the stuffing crust is no longer on top? This sounds great! Just want to be sure I make correctly!

    • I was just coming here to ask this. Looks like that actually gets added to the as the final step for the stuffing portion to mix and bind the stuffing ingredients together before it gets added over the top of the filling ingredients.

    • Can this be frozen before baking? I like to batch cook 😉

  26. I will be making this for Thanksgiving dinner for my husband and I! If I cannot find Bells, what could I use instead?

  27. Oh WOW!  I gotta make THIS after Thanksgiving.  It sure sounds like a 5* dish to me.  Great idea.  I usually make a layered “After Thanksgiving Casserole”, where you layer turkey, mashed potatoes, gravy, veggies, & stuffing…bake it, and I serve it with cranberry sauce & a huge salad.  This year I’ll definitely make your scrumptious dish.  Thank you Gina, & Happy Thanksgiving to you & your family.

  28. I’m in Canada. What can I use instead of Bells ?

    • You can buy a jar of poultry seasoning or locate a recipe to make your own poultry seasoning. I’m going to buy Bells on Amazon.

  29. Do you think a flax egg would work in place of the egg?