Turkey Potpie With Stuffing Crust (Using Leftovers)

Print PrintShare with Friends

Prep:

This is my favorite potpie to use up those holiday leftovers. I tend to make more stuffing and gravy then I need for the meal so that I can use up the leftover turkey in this way. I love the crispy stuffing crust on the top. The gravy keeps the potpie from being dry.

0
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   2 cups diced leftover roast turkey
  • add   pie crusts (optional)
  • add   2 (16 ounce) bags frozen mixed vegetables (canned or already cooked works well too)
  • add   1 teaspoon salt
  • add   1 tablespoon garlic powder
  • add   1 teaspoon ground sage
  • add   2 cups leftover turkey gravy
  • add   1 teaspoon pepper
  • add   2 cups leftover prepared stuffing (more if desired)

Instructions

  1. Preheat oven to 350 degrees (176 celsius).
  2. Cook vegetable mix according to package instructions; drain well.
  3. Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
  4. If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
  5. Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
  6. Pour gravy over the vegetable/turkey mixture.
  7. Top with stuffing, spreading evenly over all.
  8. Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.