Turkey Pot Pie with Stuffing Crust Recipe

I absolutely love sharing this Turkey Pot Pie with Stuffing Crust Recipe because it’s the ultimate comfort food that feels like a warm hug on a plate. What makes this pot pie really shine is the unique stuffing crust – it’s crispy, flavorful, and adds a wonderful contrast to the creamy turkey and vegetable filling. You’ll find that this dish works perfectly for using up leftover turkey after holidays or for making a cozy dinner when you want something hearty without the fuss of homemade pie dough.

When I first tried this recipe, I was blown away by how the stuffing crust elevates the whole meal. It’s like two classic comfort foods combined in one dish, which makes it irresistibly good and a guaranteed crowd-pleaser. Whether you’re serving it for a family dinner or a special occasion, this Turkey Pot Pie with Stuffing Crust Recipe will quickly become a staple you’ll want to return to again and again.

this …

Ingredients You’ll Need

Each ingredient in this Turkey Pot Pie with Stuffing Crust Recipe plays an important role in layering flavor and texture. From fresh herbs adding brightness to the tender turkey and veggies, to the homemade stuffing crust bringing that perfect crunch — these ingredients come together beautifully. When shopping, aim for fresh herbs and good-quality turkey, and if possible, use stale bread or dry it yourself for the best stuffing texture.

• Cooked diced turkey breast: Leftovers work great here, just chop it up so it blends well with the filling.
• Olive oil: Helps soften the shallots and herbs without overpowering flavors.
• Large shallots: They have a subtle sweetness that’s nicer than regular onions for this filling.
• Fresh parsley, thyme, and sage: These herbs brighten and season the filling and the stuffing crust perfectly.
• Celery stalks: Provide crunch and freshness, a classic pot pie veggie you’ll want to include.
• Frozen mixed vegetables: Adds color and variety without extra chopping.
• Turkey or chicken broth: Use low sodium if you prefer to control salt levels easily.
• Kosher salt and black pepper: Basic seasoning to highlight all the fresh ingredients.
• Cornstarch: Thickens the filling to that ideal creamy, saucy consistency.
• Whole wheat French bread: Cubed and toasted, this becomes the crumbled base for the stuffing crust.
• Butter: Gives richness to the stuffing crust’s base flavors.
• Medium onion: Finely minced to add sweetness and a savory touch to the crust.
• Bell’s turkey seasoning: This seasoning blend elevates the stuffing’s classic taste with a herby kick.
• Large egg: Binds the stuffing crust so it holds together nicely as it bakes.

Variations

I love how versatile this Turkey Pot Pie with Stuffing Crust Recipe is. You can easily tweak it based on what you have on hand or dietary needs, which is great for making it your own. I sometimes switch up the veggies or swap in herbs to suit seasons or just keep things interesting.

• Vegetarian Twist: Leave out the turkey and add mushrooms or cooked lentils to keep it hearty and meaty in texture.
• Gluten-Free Option: Use gluten-free bread cubes for the crust and a gluten-free thickener like arrowroot powder instead of cornstarch.
• Herb Variations: Mix rosemary or marjoram into the stuffing crust for a different herbal profile I personally enjoy during fall.
• Spice it Up: Add a pinch of cayenne or smoked paprika into the filling to give it a subtle heat that my family goes crazy for.

How to Make Turkey Pot Pie with Stuffing Crust Recipe

Step 1: Prepare the Stuffing Crust

Start by cubing your whole wheat French bread — I like to do this the night before so it has time to dry out. If your bread is fresh, no worries! Just bake the cubes on two baking sheets at 250°F for about 30 minutes, stirring halfway through, until they’re firm and lightly toasted. This is a key step because a dry bread cube will soak up the moisture perfectly without turning soggy.

Step 2: Make the Stuffing Mix

In a large skillet, melt the butter over medium heat and add the minced onion, celery, parsley, sage, Bell’s turkey seasoning, salt, and pepper. Cook on medium-low until everything is soft and fragrant, about 5-10 minutes. Then let it cool a few minutes before transferring to a large bowl with the toasted bread cubes. Whisk together the beaten egg and chicken broth, then pour over the bread mix and stir until combined — this ensures your stuffing crust will hold together nicely once baked.

Step 3: Prepare the Pot Pie Filling

Wipe your skillet clean and heat olive oil over medium heat. Add the chopped shallots, parsley, thyme, and sage, cooking until just tender – about 2 to 3 minutes. Toss in the celery and cook for another 3 to 5 minutes until softened. Next, add frozen mixed vegetables, the diced turkey, 2 cups of turkey broth, salt, and pepper. Bring everything to a boil, then reduce heat and simmer gently for about 10 minutes to let the flavors meld together wonderfully.

Step 4: Thicken the Filling

In a small bowl, mix 1 cup of turkey broth with the cornstarch until completely smooth — this step helps you avoid lumps. Add this slurry to the filling and cook over medium-low heat, stirring frequently, until the mixture thickens nicely, about 4 to 6 minutes. The result should be a creamy, hearty base that’s ready to be topped with the stuffing crust.

Step 5: Assemble and Bake

Transfer your filling to a deep 9×13-inch oven-safe baking dish and spread it out evenly. Then spoon the stuffing crust mixture over the top and smooth it out to cover the filling completely. Place the dish in a 425°F preheated oven and bake for 30 to 45 minutes or until the crust turns golden brown and the filling is hot and bubbling around the edges. I usually keep an eye on the crust toward the end to make sure it doesn’t over-brown.

How to Serve Turkey Pot Pie with Stuffing Crust Recipe

Garnishes

I keep it simple with garnishes — a sprinkle of fresh chopped parsley or thyme right before serving adds a pop of color and a fresh herbal note that complements the warm, savory flavors. Sometimes I add a few crispy fried sage leaves on top of the crust for a beautiful and tasty touch that guests always ask about.

Side Dishes

This turkey pot pie pairs wonderfully with a crisp green salad dressed with a light vinaigrette to balance the richness. I also love serving it alongside some roasted root vegetables or a simple cranberry sauce — the tartness is a great contrast that brings out the flavors of the dish.

Creative Ways to Present

For special occasions, I’ve served this pie in individual ramekins topped with the stuffing crust for charming single servings. It also looks gorgeous plated with a drizzle of herb-infused gravy or a dollop of cranberry relish on the side. These little touches make it feel festive and extra special for holiday dinners.

Make Ahead and Storage

Storing Leftovers

I always cover leftovers tightly with foil or transfer to an airtight container and store in the fridge. This Turkey Pot Pie with Stuffing Crust Recipe holds up beautifully for 3-4 days, making it perfect for batch cooking or next-day meals. Just keep in mind that the crust will soften a bit but still tastes delicious.

Freezing

I’ve frozen this pot pie successfully by wrapping it tightly in plastic wrap and a layer of foil before placing in the freezer. When you want to enjoy it, thaw overnight in the fridge and then bake to crisp the crust. Freezing makes it a great make-ahead option for busy weeks or unexpected guests.

Reheating

To keep the crust tasty and somewhat crisp when reheating, I prefer warming it in the oven at 350°F for about 20 minutes instead of the microwave. This method refreshes the flavors and texture so it feels almost freshly baked again.

FAQs

Final Thoughts

Making this Turkey Pot Pie with Stuffing Crust Recipe has become one of my favorite ways to bring a little extra comfort and creativity into the kitchen. It’s cozy, satisfying, and the stuffing crust always surprises people with its delicious twist. I can’t wait for you to try it out and see how this potholder-worthy dish becomes your go-to for cozy nights or holiday leftovers. Trust me, once you taste that crispy, herby topping against the creamy turkey filling, you’ll be hooked just like my family is!

Print