Recipes // Desserts // Pot Pie With A Stuffing Crust

Pot Pie With A Stuffing Crust


By Mee Tracy McCormick


  1. 2 cups of leftover roasted turkey (for a vegan options replace turkey with portabella mushrooms.)
  2. 2.5 cups of leftover gravy
  3. 2 cups of left over veggies (broccoli, zucchini, carrots, peas, corn are my favorites)
  4. 2 to 3 cups of leftover gluten free cornbread stuffing (if you are grain free you can make an almond meal crumble)
  5. 1 teaspoon of ground sage
  6. 1 teaspoon of garlic powder
  7. A pinch of sea salt & a pinch of pepper
  8. 1 cup of left over cranberry sauce (used to top the finished pot pie)


  1. Preheat oven to 350 degrees
  2. In a heated skillet add leftover veggies, leftover turkey, ground sage, garlic powder, salt & pepper.
  3. Give this all a quick sauté with a drizzle of olive oil as your intention is to warm it all up & to keep it moist.
  4. Transfer your turkey and veggies to either a glass pie pan for family style or into individual ramekins.
  5. Pour a healthy layer of gravy over your potpie and top with leftover stuffing. 
  6. Bake for 20 minutes or until stuffing crust is golden brown and crispy.  Serve with a dollop of cranberry dressing on top!
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