Flavor Expedition Recipe

Turkey and Stuffing Pot Pie

October 30, 2026
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This creamy turkey and stuffing casserole is the ultimate comfort food! Tender vegetables, potatoes, and savory turkey are baked in a rich, creamy sauce and topped with golden, flavorful stuffing. It's an easy, hearty meal and a delicious way to use up leftover turkey!
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Turkey and Stuffing Pot Pie
Feeds 8-10 servings
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Tuscan Evening seasoning bottle beside a glass of red wine and lemons. [pack-1]
Featured Flavor

Tuscan Evening

The seasoning that brings the recipe together.

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Ingredients

  • 4 Tbsp unsalted butter
  • 1 1/2 C onion, diced
  • 2/3 C celery, diced
  • 2/3 C carrots, chopped
  • 4 cloves garlic, minced
  • 3 C potatoes, chopped
  • 4 Tbsp flour
  • 4 C chicken broth
  • 1 1/2 C heavy cream
  • 5 C leftover turkey meat, chopped or shredded
  • 1/2 C peas , or green beans
  • 1/2 C corn
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tbsp Tuscan Evening Seasoning
  • 5 C stuffing, leftover or made fresh

Instructions

  • Preheat oven to 350°F. Lightly spray a 2 quart baking dish with olive oil. Set aside.
  • In a large stock pot or Dutch oven, set over medium-low heat, melt butter. Add carrots, celery and onions. Sauté until onions are translucent. Add minced garlic, cooking for roughly one minute before adding the potatoes. Stir in flour, tossing vegetables until coated. Add chicken broth and heavy cream. Bring to a boil, stirring until thickened. Reduce heat to a simmer. Add turkey, peas, and corn. Sprinkle with salt, pepper and Tuscan Evening. Stir to combine.
  • Carefully transfer to prepared baking dish. Top off with stuffing.
  • Bake at 350°F for 40-45 minutes or until potatoes are tender and stuffing is golden brown. If stuffing begins to brown too early, lightly cover with foil and continue baking.
  • Serve warm.

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Turkey and Stuffing Pot Pie

October 30, 2026

Featured Flavor Tuscan Evening
Feeds8-10 servings
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
This creamy turkey and stuffing casserole is the ultimate comfort f...

Ingredients

  • 4 Tbsp unsalted butter
  • 1 1/2 C onion, diced
  • 2/3 C celery, diced
  • 2/3 C carrots, chopped
  • 4 cloves garlic, minced
  • 3 C potatoes, chopped
  • 4 Tbsp flour
  • 4 C chicken broth
  • 1 1/2 C heavy cream
  • 5 C leftover turkey meat, chopped or shredded
  • 1/2 C peas , or green beans
  • 1/2 C corn
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tbsp Tuscan Evening Seasoning
  • 5 C stuffing, leftover or made fresh

Instructions

  • Preheat oven to 350°F. Lightly spray a 2 quart baking dish with olive oil. Set aside.
  • In a large stock pot or Dutch oven, set over medium-low heat, melt butter. Add carrots, celery and onions. Sauté until onions are translucent. Add minced garlic, cooking for roughly one minute before adding the potatoes. Stir in flour, tossing vegetables until coated. Add chicken broth and heavy cream. Bring to a boil, stirring until thickened. Reduce heat to a simmer. Add turkey, peas, and corn. Sprinkle with salt, pepper and Tuscan Evening. Stir to combine.
  • Carefully transfer to prepared baking dish. Top off with stuffing.
  • Bake at 350°F for 40-45 minutes or until potatoes are tender and stuffing is golden brown. If stuffing begins to brown too early, lightly cover with foil and continue baking.
  • Serve warm.

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