Two Recipes to Reduce Food Waste…Turkey Pot Pie Using Thanksgiving Leftovers

Canadian Thanksgiving was this past weekend, so many of you will still have some turkey, vegetables, stuffing and maybe you’ve even made a turkey broth.  Reheating those leftovers makes for a great weeknight dinner, but you can also turn them into a new dish by making a turkey pot pie. Today’s blog will give you two ways to make a delicious turkey pot pie using the food you already have, and one way to make it with prepared and frozen elements.

My Mom always made homemade chicken or turkey pot pie when we were growing up.  She did a great job with her made from scratch pastry. I’ve used her pastry recipe for all kinds of sweet and savoury pies and quiches, and mine is okay but doesn’t come out as good as Mom’s.  It’s all in the touch! So, about 25 years ago when I found a recipe for a crustless pot pie on the back of the Stuff N Such or Stove Top Stuffing box, I was thrilled. I used to make it monthly in the cooler months and often made it for friends and family at times when they couldn’t cook for themselves.  It was quick, tasty and easy to make for a weeknight meal. All you need is condensed soup, milk, a box of stovetop stuffing, a bag of frozen mixed vegetables and cooked turkey or chicken.

In these past 25 to 30 years of cooking, I have concentrated on reducing my use of prepared foods and foods with multisyllabic ingredients!  So, I have modified this recipe to use my own homemade stuffing and homemade broth (or good quality low salt, organic boxed broth). It takes a little longer to make but I don’t mind that when I know my time is resulting in something that is healthier.  I have found that as I have reduced the added salt in my diet over time, my palate changed and I’ve learned to enjoy less salty food just as much. I still use salt in cooking, but at least I know how much I’m adding when I do it myself.

Of course, sometimes time is the most important thing, so I have included both versions of this recipe so that you can decide what works for you.  The recipe below indicates ingredients and directions for each version separately.

194D9689-5D76-4893-9FFC-61562F8AAFBE_1_201_aA few years ago I found a great recipe online courtesy of Pepperidge Farm, for a pot pie that uses puff pastry.  I love this version because it means I don’t have to make the pastry myself and the buttery, flakiness of the puff pastry provides great texture and flavour.  The recipe also suggests how to make a lovely lattice top crust.  Whether I make this recipe with turkey or chicken, I also add diced potatoes and chopped fresh green beans. This is one of my favourite comfort food dishes to make in colder weather. 

Here is the link to this recipe:

Pot Pie with Puff Pastry

  9FC333D2-56D5-4B1E-94F3-C345C2A27166_1_201_a So, now you actually have 3 ways to make a pot pie without making homemade pastry and also using up the food you already have.  Whichever version you choose, your tummy will feel warm and satisfied! Let me know how it goes!

Happy cooking friends!



Easy Crustless Turkey Pot Pie

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

Use your leftover homemade stuffing, turkey broth, and fresh or cooked vegetables to create this tummy-warming dish.  If you are in a real hurry you can use boxed stuffing, condensed chicken soup mix, and frozen vegetables to make a delicious dish in a hurry.


Version 1

  • ¼ cup butter
  • 2 ribs diced celery
  • ¼ cup diced onion
  • about ⅓ cup flour
  • about 3 cups turkey broth
  • ½ tsp broth
  • ½ tsp ground black pepper
  • 3 cups cubed cooked turkey
  • 4 cups cooked or fresh chopped cauliflower, carrots, green beans, frozen peas, mushrooms (you can also use whatever leftover veggies you have from your Thanksgiving dinner.  Fresh veggies will stay firmer and the cooked ones will provide a softer texture with less cooking time)
  • about 4 cups leftover stuffing


Version 2

  • 1 box stove top stuffing
  • 1 can condensed turkey or chicken soup
  • 1 can milk
  • 1 bag frozen mixed vegetables (I usually use carrots, cauliflower, broccoli)
  • 3 cups cubed cooked turkey


Version 1

  1. Melt butter in frying pan.  Sauté celery and onion until slightly soft and fragrant
  2. If using fresh vegetables, add them now and cook until tender but crisp
  3. Add flour and combine until dry
  4. Add broth and bring to a boil.  Cook until thickened
  5. If using leftover cooked vegetables add them to the pan now and stir to combine
  6. Add cooked turkey and combine
  7. Transfer entire mixture to casserole dish
  8. Cover with your stuffing
  9. Bake at 350 F for about 30 minutes until hot and bubbling at the edges
  10. Let rest for 5 to 10 minutes and serve


Version 2

  1. Prepare Stove Top Stuffing according to directions on box and set aside
  2. Empty contents into casserole dish
  3. Add one can of milk and stir to combine
  4. Add frozen vegetables and cooked turkey and combine
  5. Cover mixture with stuffing
  6. Bake at 350 F for approximately 30 minutes until hot and bubbling at the edges
  7. Let rest for a few minutes before serving

Tips:  Version 2 is definitely quicker, however be aware that you are using prepared foods that contain more salt and other things you might not want as compared to Version 1.  If using chicken to make this recipe, use chicken broth!

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