A comforting Crockpot Turkey Pot Pie recipe that uses leftover turkey, mixed vegetables, and creamy gravy, slow-cooked to perfection with a crispy stuffing topping.
Total Time:6 hours 15 minutes
Yield:6 servings
Ingredients
Main Ingredients
2 cups leftover turkey, chopped or shredded
2 cups frozen mixed vegetables
15 ounce can diced potatoes, drained
10.5 ounce can cream of celery soup
1 ounce envelope turkey gravy mix
2 cups chicken stock
½ cup heavy cream
1 teaspoon poultry seasoning
6 ounce box turkey stuffing, prepared according to package instructions
Instructions
Prepare slow cooker base: Add the chopped or shredded turkey, frozen mixed vegetables, and drained diced potatoes into the slow cooker, spreading them evenly.
Make gravy mixture: In a bowl, whisk together the cream of celery soup, turkey gravy mix, chicken stock, heavy cream, and poultry seasoning until fully combined and smooth.
Combine ingredients: Pour the gravy mixture over the turkey and vegetables in the slow cooker, ensuring everything is coated evenly.
Add stuffing topping: Prepare the turkey stuffing according to the package instructions, then spread it evenly on top of the mixture in the slow cooker.
Cook: Cover the slow cooker and cook on low heat for 6 hours or on high heat for 4 hours, until the filling is hot and bubbly and the stuffing is cooked through.
Serve: Spoon the turkey pot pie into bowls or onto plates while warm, and enjoy your hearty comfort meal.
Notes
For a gluten-free option, substitute the turkey stuffing and gravy with gluten-free versions.
Leftover turkey can be replaced with cooked chicken if desired.
You can add a splash of Worcestershire sauce for extra depth of flavor in the gravy mixture.
If the stuffing on top gets too crisp before the cooking time is done, cover loosely with foil to prevent burning.
Feel free to add fresh herbs like thyme or parsley for added freshness before serving.
