Thanksgiving Turkey Pot Pie with Stuffing Crust
When it comes to Thanksgiving leftovers, the question is not just what to do with them, but how to make them exciting again. Enter the Thanksgiving Turkey Pot Pie with a Stuffing Crust—a culinary creation that transforms the holiday’s remains into a new centerpiece.
This savory pie is a creative twist on classic holiday flavors, transforming the quintessential elements of Thanksgiving dinner into a comforting, one-dish wonder. The stuffing forms a uniquely flavored crust, cradling a sumptuous filling of turkey, green beans, and cheese, all smothered in rich gravy. Capped with a creamy layer of mashed potatoes and crispy fried onions, this dish promises to be a showstopper on your festive table or a splendid way to honor your thanksgiving leftovers. It’s an homage to tradition, with a modern, comforting spin.
Recipe Notes:
- Stuffing Texture: For the best crust, make sure your stuffing is moist enough to mold into the pie plate but not too wet. Adjust with broth or water as needed.
- Gravy Richness: If using a gravy packet, try enhancing it with a splash of white wine or some turkey drippings for a deeper flavor.
- Cheese Variety: Feel free to mix different types of cheese. A blend of cheddar and mozzarella, for instance, could add an interesting twist.
- Mashed Potato Creaminess: If your mashed potatoes are stiff, add more half and half until you reach a smooth, spreadable consistency.
- Customize Your Veggies: Don’t hesitate to throw in other leftovers like carrots or peas. It’s a great way to customize the dish and reduce waste.
- Doubling Up: If doubling the recipe, remember to increase the cooking time by approximately 10-15 minutes, or until the center is hot.
- Resting Time: Allowing the pot pie to rest for 5 minutes after baking will make it easier to slice and serve.
- Other Tips: 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 StoveTop 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 9×13 casserole dish.
Absolutely! Assemble the pie but don’t bake it. Cover it with foil and refrigerate. When ready to serve, bake it for an extra 10 minutes, or until heated through.
Chicken makes a great substitute. Making this an amazing chicken pot pie. You could also explore a vegetarian version with a mix of mushrooms and lentils.
Yes, you can freeze the unbaked pie. Wrap it tightly with plastic wrap and then foil. Freeze for up to two months. Thaw in the refrigerator overnight and bake as directed.
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Consider mixing in some fresh herbs like thyme or sage, or a pinch of garlic powder for extra flavor.
Mix a tablespoon of cornstarch with a little cold water and stir it into the filling before adding it to the crust. This should help thicken it up.
Yes! This is the perfect dish to use up any leftover thanksgiving turkey, stuffing and or mashed potatoes.
Thanksgiving Turkey Pot Pie with Stuffing Crust
- Preheat the oven to 350 degrees. Prepare a 9 inch pie plate with nonstick cooking spray.
- Press the stuffing mixture 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 to rest for 5 minutes prior to serving.
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Thanksgiving Turkey Pot Pie with Stuffing Crust
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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 mixture 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 to rest for 5 minutes prior to serving.
Notes
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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