Turkey and Stuffing Pot Pie

Your Thanksgiving leftovers won't go to waste with this flavorful pie.

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Servings: 6-8
Skills: Intermediate
Prep Time: 30-45 min (not including thaw time)
Bake Time: 30 min


  1. 6 Rhodes Dinner™ Rolls, thawed to room temperature
  2. 3 cups leftover stuffing*
  3. 2/3 cup each frozen, peas, carrots and corn
  4. 1/2 cup chopped celery
  5. 1/3 cup butter
  6. 1/3 cup chopped onion
  7. 1/3 cup flour
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon pepper
  10. 1/4 teaspoon celery seed
  11. 1/4 teaspoon onion powder
  12. 1/4 teaspoon Italian seasoning
  13. 1 cup chicken broth
  14. 1/2 cup milk
  15. 2 cups cubed turkey


Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 10-inch circle. Cover with plastic wrap and let rest.

Press leftover stuffing into a sprayed 9-inch pie plate to make a crust. Place peas, carrots, corn and celery in a bowl. Cover and microwave for 3 minutes. Drain and set aside.

Melt butter in a skillet. Add onion and cook until onion is slightly clear. Combine flour, salt, pepper, celery seed, onion powder and Italian seasoning and add to onion and butter. Slowly whisk in chicken broth and milk until mixture is thick and simmering.

Remove from heat. Fold in drained vegetables and turkey until well combined. Spoon the mixture onto the stuffing crust. Remove plastic wrap from dough and place dough on top of the filled pie.

Lightly tuck dough under the edge of the pie plate. Cut several small slits into the crust to release steam.

Bake at 375
°F 15 minutes or until dough is golden brown. Cover with foil and bake an additional 15 minutes.

*See rhodesbread.com for Savory Sausage Stuffing recipe