If you’ve ever found yourself staring at leftover turkey wondering how to turn it into an easy, cozy dinner, this Crockpot Turkey Pot Pie Recipe is your new best friend. It’s a warm, comforting meal that makes the most of your turkey scraps, turning them into a hearty, toasty dish perfect for chilly nights or busy weekends. You’ll love how hands-off it is—set it and forget it while the flavors deepen slowly all day.
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Why You’ll Love This Crockpot Turkey Pot Pie Recipe
This recipe turns simple leftover turkey into a luscious, comforting pot pie without the fuss of pie crust or last-minute preparation. You’ll find it wonderfully forgiving and packed with homemade flavor, perfect when you want that cozy vibe without standing over the stove.
- Texture you want: Creamy, tender turkey and veggies with a crisp, golden stuffing topping.
- Flavor that pops: Savory poultry seasoning melded with rich gravy and chicken stock.
- Everyday ingredients: No exotic items—just staples you probably have on hand already.
- Works for any night: Perfect for busy weekdays or winding down on the weekend.
Ingredient Spotlight
To nail this Crockpot Turkey Pot Pie Recipe, the trio of turkey, veggies, and stuffing are the real stars. Feel free to swap in your favorite mix-ins or stuffing flavors to match what you have and your taste preferences.
- Leftover turkey: Use shredded or chopped turkey—it keeps the texture nice and juicy.
- Frozen mixed vegetables: They add color, nutrition, and soften perfectly during slow cooking.
- Turkey stuffing mix: Follow the package for a fluffy topping—it crisps up beautifully on the crockpot’s lid.
Seasonality & Sourcing
Using leftover turkey from holiday meals is a no-brainer here, but this recipe shines year-round with store-bought or homemade roast turkey. Frozen veggies make this super convenient anytime, and you can find turkey stuffing mixes in fall and winter for the freshest flavor. Opt for low-sodium stocks and gravies to better control seasoning, especially if you’re budget-conscious.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by chopping or shredding your leftover turkey. Toss the turkey, frozen mixed veggies, and drained diced potatoes into your crockpot. Don’t skip draining the potatoes—they can add unwanted moisture if left soggy. This is all about layering flavors and textures right from the beginning. No need to preheat the crockpot; the low-and-slow will gently coax everything to tender perfection.
Step 2 — Cook & Build Flavor: Crockpot Turkey Pot Pie Recipe
Next, whisk together the cream of celery, turkey gravy powder, chicken stock, heavy cream, and poultry seasoning in a bowl. Pour this fragrant mixture evenly over the turkey and veggies in the crockpot. Finally, spread your prepared stuffing mix right on top—this forms that delicious crust without extra fuss. Cover and cook on low for about 6 hours or on high for 4. Check around the 4-hour mark to ensure your veggies are tender and adjust liquid if needed.
Step 3 — Finish & Rest
Once the cooking time’s up, turn off the crockpot and let the pot pie rest for 10 minutes with the lid on. This resting step helps all those flavors meld beautifully and prevents the stuffing from getting soggy. You’ll notice the top gets a lovely toasty finish from the gentle oven-like heat inside your crockpot—this magic touch is what I especially love about this recipe.
Troubleshooting Crockpot Turkey Pot Pie Recipe
If your pot pie turns out a bit dry, adding a splash of extra chicken stock or cream before serving can rescue it. If it’s bland, boost with salt, poultry seasoning, or a pinch of pepper to punch up flavor. For soggy topping, try removing the lid for the last 30 minutes to help crisp it up, or toast the stuffing separately in the oven next time. These tweaks make a big difference when the texture isn’t quite right.
Pro Tips
From my experience, slow and steady wins the race with this Crockpot Turkey Pot Pie Recipe—low heat lets the flavors meld without drying out the turkey. Timing can vary a bit depending on your crockpot model, so keep an eye on texture towards the end. You can make everything ahead up to the pouring and stuffing step, then refrigerate and pop it in to cook the next day. Just don’t skip that resting period—it’s key!
- Heat control: Use low heat for a tender, moist filling without overcooking.
- Timing window: 6 to 7 hours low or 4 to 5 hours high, adjust based on crockpot size.
- Make-ahead move: Prepare the filling and stuffing topping separately the day before.
- Avoid this pitfall: Don’t add raw potatoes—they won’t cook fully in this setup.
Variations & Substitutions
Looking to customize this Crockpot Turkey Pot Pie Recipe? Try swapping the poultry seasoning for fresh herbs like thyme and sage for a brighter herbal note. If you want a lighter option, replace heavy cream with half-and-half or full-fat coconut milk for a subtle twist. Gluten-free stuffing mixes work well too; just make sure they hold together properly when cooked. You can also add mushrooms or swap mixed veggies for seasonal favorites.
Great Debates
Butter versus oil? Since this recipe leans heavily on the moist, creamy filling and a pre-made stuffing topping, I prefer sticking with the stuffing preparation on the package (often made with butter). Some folks like adding sautéed onions or garlic for extra depth, which is always a fine move. Whether you brown your turkey bits first or toss them straight in is up to you, but I find it works just fine adding them in raw if they’re leftover cooked meat.
Make-Ahead, Storage & Freezing
You can assemble the filling up to the point of adding stuffing, cover tightly, and refrigerate for up to 24 hours before cooking. Leftovers store well in airtight containers for 3 to 4 days in the fridge. For freezing, cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently either in the microwave or covered in the oven to preserve texture and flavor.
Yield & Conversions
This Crockpot Turkey Pot Pie Recipe serves about 4 generously. Scaling up is easy—just double all ingredients and use a larger crockpot or split between two smaller ones. To halve, simply use a smaller slow cooker or reduce the cooking time slightly and check doneness. For metric conversions: 2 cups turkey ≈ 300g, 2 cups mixed veggies ≈ 300g, ½ cup heavy cream ≈ 120ml.
Serving Ideas & Pairings
Serve this Crockpot Turkey Pot Pie Recipe with a simple green salad dressed with lemon vinaigrette or some steamed green beans to balance its richness. For extra comfort, a side of cranberry sauce or a tart apple chutney adds a nice contrast. I’ve found a crisp white wine or light beer pairs perfectly if you want to elevate your meal with a drink.
FAQs
Absolutely! Just cook and shred your turkey breast or thighs, then add it raw to the crockpot with the other ingredients. Cooking times remain the same.
You can substitute with cream of mushroom or cream of chicken soup, or make a quick homemade roux with butter, flour, and chicken stock for a creamy base.
Try uncovering the crockpot for the last 30 minutes of cooking, or briefly broil the pot pie on a baking sheet to toast the stuffing just before serving.
Yes! Use the sauté function to combine ingredients and cook on high pressure for 15 minutes, then add the stuffing on top and use the keep warm function to soften it.
Notes, Tools & Special Equipment
A standard 4 to 6-quart slow cooker works beautifully for this recipe. A whisk and mixing bowl for combining the creamy sauce ensure smoothness without lumps. If you like precision, a digital meat thermometer helps check turkey temperature. No special brands are necessary—just reliable, basic tools you probably already own.
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Crockpot Turkey Pot Pie Recipe
A comforting and easy Crockpot Turkey Pot Pie recipe using leftover turkey, mixed vegetables, and creamy gravy topped with savory stuffing, slow-cooked to perfection for a warm and hearty meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Filling
- 2 cups leftover turkey chopped or shredded
- 2 cups frozen mixed veggies
- 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
Stuffing Topping
- 6 ounce box turkey stuffing, prepared according to package instructions
Instructions
- Prepare Slow Cooker: 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 separate bowl, whisk together the cream of celery soup, turkey gravy mix, chicken stock, heavy cream, and poultry seasoning until smooth and well combined.
- Add Gravy to Slow Cooker: Pour the gravy mixture evenly over the turkey and vegetable mixture in the slow cooker to coat all ingredients.
- Top with Stuffing: Spread the prepared turkey stuffing evenly over the top of the mixture inside the slow cooker, creating a crust-like layer.
- Cook: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours, until the filling is hot and bubbly and the stuffing topping is cooked through.
- Serve: Once cooked, serve the turkey pot pie warm directly from the slow cooker and enjoy your hearty meal.
Notes
- Use leftover turkey or rotisserie chicken for convenience and flavor.
- You can substitute cream of celery soup with cream of mushroom for a different twist.
- If you prefer a thicker filling, reduce the chicken stock slightly or cook uncovered for the last 30 minutes.
- Feel free to add fresh herbs like thyme or rosemary for more depth of flavor.
- For a lighter version, use low-fat cream or milk instead of heavy cream.
- If you don’t have turkey gravy mix, use chicken gravy mix as an alternative.
- The stuffing topping adds a nice crunchy texture but can be omitted for a gluten-free version.
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