In the kitchen with Kelley: Turkey pot pie with stuffing crust

I think one of the best things about Thanksgiving is the leftovers. Don’t you? I mean all that great food is delicious the first go round, but to be able to nibble on it for a few days, without all the work, makes this mom quite happy.

But my kids get easily bored after a day or two of turkey. So to avoid leftover burnout, I spent some time searching the Web for recipe ideas that specifically featured Thanksgiving meal leftovers. I found this one at, and I think it’s going to be an after-holiday tradition with my family.

It calls for a bit of everything I cooked for our Thanksgiving meal, including broccoli, mashed potatoes, stuffing (or dressing, as we prefer to call it in the South), and, of course, turkey. I had enough leftovers to fit the bill; but if you don’t, just add to what you have. You could even put your own spin on it by substituting green beans or asparagus for broccoli.

It was a hit over the weekend at my house. Let me know how it fares with your family.

Turkey pot pie with stuffing crust
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 cups prepared cornbread stuffing
  • 3 to 4 tablespoons chicken broth
  • ¼ cup cream cheese, softened
  • ½ cup turkey gravy
  • 2 cups cubed cooked turkey
  • 1 cup prepared broccoli florets
  • ½ cup shredded Swiss cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups prepared mashed potatoes
  • ¼ cup half-and-half cream
  • 2 tablespoons butter, melted
  • ½ cup French-fried onions, optional
  1. In a small bowl, combine your leftover stuffing and enough broth to reach desired moistness; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10-15 minutes or until lightly browned.
  2. In a large bowl, beat cream cheese and gravy until smooth. Stir in the turkey, broccoli, Swiss cheese, salt and pepper. Spoon over crust.
  3. In a small bowl, combine leftover potatoes (or make new if needed); spread over turkey mixture. Drizzle with butter; sprinkle with onions if desired. Bake 20-25 minutes or until heated through and lightly browned. Yield: 6 servings.



Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.