Turkey and Stuffing Pot Pie: The Ultimate Thanksgiving Leftover Transformation

Thanksgiving dinner is a feast for the ages, a moment of warmth and togetherness—and, let’s be honest, a mountain of leftovers! As a child, my grandmother, Nana Rose, always transformed our leftover turkey and stuffing into something magical the next day. Her secret? A hearty pot pie, brimming with savory goodness and topped with a golden, flaky crust. The aroma alone was enough to chase away any post-holiday blues, a comforting reminder that even the most bountiful meals can have a delicious second act. Now, I’m excited to share my take on this tradition, ensuring your Thanksgiving feast extends well beyond Thursday.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Yield: 1 pie
• Dietary Type: Comfort Food

Ingredients

• 6 Rhodes frozen dinner rolls, thawed to room temperature
• 3 cups leftover prepared stuffing
• 1 cup frozen peas, carrots, and corn
• ½ cup chopped celery
• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup flour
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon celery seed
• ¼ teaspoon onion powder
• ¼ teaspoon Italian seasoning
• 1 cup chicken broth
• ½ cup milk
• 2 cups cubed turkey

Equipment Needed

• Non-stick cooking spray
• Rolling pin
• 9-inch pie plate
• Microwave-safe bowl
• Skillet
• Whisk
• Plastic wrap

Instructions

1. Begin by lightly spraying your counter with non-stick cooking spray. This will prevent the dough from sticking as you work.
2. Combine the thawed Rhodes dinner rolls on the sprayed surface. Use a rolling pin to roll the rolls into a 10-inch circle. The dough should be large enough to cover the top of your pie.
3. Cover the rolled-out dough with plastic wrap and allow it to rest while you prepare the filling. This will make it easier to handle later.
4. Press the leftover stuffing into a sprayed 9-inch pie plate. This will form the bottom crust of your pot pie. Make sure to distribute the stuffing evenly and press it firmly to create a solid base.
5. In a microwave-safe bowl, combine the frozen peas, carrots, corn, and chopped celery.
6. Cover the bowl and microwave the vegetables for 3 minutes. This will partially cook them and ensure they are tender in the final pot pie.
7. Drain the vegetables and set them aside. Removing excess moisture is crucial for preventing a soggy filling.
8. In a skillet, melt the butter over medium heat.
9. Add the chopped onion to the skillet and cook until it is slightly clear and softened. This usually takes about 3-5 minutes.
10. In a small bowl, combine the flour, salt, pepper, celery seed, onion powder, and Italian seasoning.
11. Add the dry spice mixture to the onion and butter in the skillet. Stir constantly to create a roux. This will thicken the sauce.
12. Slowly whisk in the chicken broth and milk until the mixture is thick and simmering. Continue to whisk until the sauce is smooth and there are no lumps.
13. Remove the skillet from the heat.
14. Fold in the drained vegetables and cubed turkey until everything is well combined and coated in the sauce.
15. Spoon the turkey and vegetable mixture onto the stuffing crust in the pie plate. Distribute the filling evenly.
16. Remove the plastic wrap from the rolled-out dough and carefully place it on top of the filled pie.
17. Lightly tuck the dough under the edge of the pie plate, creating a sealed crust.
18. Use a knife to cut several small slits into the crust to allow steam to escape during baking. This will prevent the crust from becoming soggy.
19. Bake the pot pie at 375°F (190°C) for 15 minutes, or until the dough is golden brown.
20. Cover the pie with foil to prevent the crust from burning and bake for an additional 15 minutes. This ensures the filling is heated through.
21. Let the pie cool slightly before serving.

Expert Tips & Tricks

• Make-Ahead Filling: Prepare the filling a day ahead and store it in the refrigerator. This allows the flavors to meld and intensifies the taste.
• Stuffing Crust Variation: For a richer stuffing crust, consider adding a beaten egg to the stuffing before pressing it into the pie plate. This will help it bind together.
• Preventing a Soggy Crust: To avoid a soggy bottom crust, brush the inside of the stuffing crust with a thin layer of melted butter or egg wash before adding the filling.
• Customizing the Vegetables: Feel free to substitute the frozen vegetables with your favorite fresh or roasted vegetables. Roasted root vegetables like carrots, parsnips, and sweet potatoes add a lovely depth of flavor.
• Herb Infusion: Enhance the flavor of the sauce by adding fresh herbs like thyme, rosemary, or sage. Tie them together with kitchen twine and simmer them in the sauce for added depth. Remove before spooning in the filling.

Serving & Storage Suggestions

Allow the pot pie to cool for at least 10-15 minutes before serving to prevent burning your mouth. A dollop of cranberry sauce on the side adds a touch of sweetness that complements the savory filling perfectly.

Storage: Leftover pot pie can be stored in the refrigerator for up to 3-4 days. Ensure it’s properly covered to prevent it from drying out.

Reheating: To reheat, preheat your oven to 350°F (175°C). Cover the pot pie with foil to prevent the crust from browning too quickly, and bake for 15-20 minutes, or until heated through. You can also reheat individual slices in the microwave, but the crust will not be as crispy.

Freezing: For longer storage, you can freeze the pot pie either before or after baking. If freezing before baking, wrap the entire pie tightly in plastic wrap and then foil. Bake from frozen at 375°F (190°C) for about 45-60 minutes, or until heated through and the crust is golden brown. If freezing after baking, let the pie cool completely, wrap it tightly, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	439 kcal	N/A
Total Fat	19g	29%
Saturated Fat	8g	37%
Cholesterol	25mg	8%
Sodium	1058mg	44%
Total Carbohydrate	56g	18%
Dietary Fiber	4g	15%
Sugars	6g	N/A
Protein	11g	22%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Crust: Substitute the Rhodes dinner rolls with a gluten-free pie crust or a gluten-free biscuit mix for a gluten-free version.
• Vegetarian Option: Replace the turkey with cooked lentils or chickpeas for a vegetarian pot pie. Consider adding mushrooms for a meaty texture.
• Different Protein: Use leftover chicken, ham, or even shredded beef instead of turkey.
• Spiced Up: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a spicy kick.
• Creamier Sauce: Use heavy cream instead of milk for a richer and creamier sauce.

FAQs (Frequently Asked Questions)

Q: Can I use a pre-made pie crust instead of the Rhodes dinner rolls?
A: Yes, you can substitute the dinner rolls with a pre-made pie crust. Just be sure to adjust the baking time accordingly, as pre-made crusts may bake faster.

Q: What if I don’t have leftover stuffing?
A: You can easily make a batch of stuffing specifically for this recipe. There are many recipes online, or you can use a boxed stuffing mix.

Q: Can I add other vegetables to the filling?
A: Absolutely! Feel free to add any vegetables you like, such as mushrooms, green beans, or potatoes. Just make sure to cook them until tender before adding them to the filling.

Q: How do I prevent the crust from burning?
A: If the crust starts to brown too quickly, cover the pie with foil during the last 10-15 minutes of baking.

Q: Can I make this ahead of time?
A: Yes, you can assemble the pot pie ahead of time and store it in the refrigerator until you are ready to bake it. You may need to add a few minutes to the baking time if baking from cold.

Final Thoughts

This Turkey and Stuffing Pot Pie is more than just a recipe; it’s a celebration of resourcefulness, a tribute to tradition, and a delicious way to extend the joy of Thanksgiving. So, gather your leftovers, preheat your oven, and let the comforting aroma of this pot pie fill your home. It’s a guaranteed crowd-pleaser and a delightful way to savor the flavors of the holiday season just a little bit longer. Don’t hesitate to experiment with variations and make it your own! Share your creations and experiences with loved ones, and let’s keep the warmth of Thanksgiving alive throughout the year.