Turkey Pot Pie with Cranberries, Potatoes & Stuffing

This Turkey Pot Pie with Cranberries, Potatoes & Stuffing is a cozy, all-in-one holiday comfort dish — and a delicious way to use leftover turkey. It has everything we love about the season in one flaky, golden pie: tender turkey, savory vegetables, bright cranberries, and a layer of stuffing for extra warmth and flavor. Simple to assemble and perfect for weeknight dinners or post-holiday gatherings, it’s a hearty dish that brings everyone back to the table.

Ingredients

Filling

• 2 cups cooked turkey, shredded or chopped

• 2 Tbsp butter or olive oil

• 1 cup onion, diced

• 1 cup celery, diced

• 1–1½ cups carrots, diced

• 1½ cups potatoes, peeled and diced

• 2 cloves garlic, minced

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp dried thyme

• ½ tsp dried sage

• ¼ tsp poultry seasoning (optional)

• 1/3 cup flour

• 2 cups turkey or chicken stock

• 1/2 cup cream or whole milk

• 1 cup fresh or dried cranberries (use ½ cup if dried)

• 1/2 cup peas (optional)

Crust + Topping

• 1 single pie crust (refrigerated or homemade)

• 1 egg, beaten (for egg wash)

• 1½–2 cups leftover stuffing or seasoned croutons, lightly crumbled

• 2 Tbsp melted butter

Instructions:

1. Preheat oven to 400°F.

2. In a large skillet, heat butter or olive oil over medium. Add onion, celery, carrots, and potatoes. Cook 8–10 minutes until softened.

3. Add garlic, salt, pepper, thyme, sage, and poultry seasoning. Stir to combine.

4. Sprinkle flour over the vegetables and cook 1 minute.

5. Gradually stir in the stock, then add the cream. Cook until the sauce begins to thicken.

6. Add turkey, cranberries, and peas (if using). Simmer 5 minutes. Taste and adjust seasoning.

7. Pour the filling into a deep pie dish. Lay the single pie crust on top, crimp edges, and cut 3–4 small slits for steam. Brush crust with egg wash.

8. Sprinkle stuffing or crushed croutons on top of the crust in patches or around the edges. Drizzle with melted butter.

9. Bake 35–40 minutes, or until the crust is golden and the filling is bubbling. Tent with foil if stuffing browns too quickly.

10. Let rest 10 minutes before serving.