Creamy Turkey Casserole Pot Pie Recipe

Creamy Turkey Casserole Pot Pie Recipe

How To Make Creamy Turkey Casserole Pot Pie

Leftover hearty stuffing, juicy turkey, and tart cranberry sauce are covered with smooth mashed potatoes to yield a mouthwatering turkey casserole dish!

Preparation: 20 minutes
Cooking: 45 minutes
Total: 1 hour 5 minutes



  • ¾cupmayonnaise,Hellmann’s or Best Foods Real, divided
  • 2cupsmashed potatoes,leftover
  • cupsmozzarella cheese,shredded
  • ¼cupwhole berry cranberry sauce
  • 4cupsstuffing,leftover, prepared, divided
  • 4cupsturkey,(about 1 lb), coarsely, chopped, leftover, cooked
  • 1pie crust,store-bought


  1. Preheat the oven to 375 degrees F. Lightly grease a 12-inch deep pie dish or casserole pan.

  2. Combine ½ cup of the Hellmann’s or Best Foods Real Mayonnaise with the mashed potatoes and mozzarella; set aside.

  3. In a separate bowl, combine the remaining mayonnaise with the cranberry sauce. Build the casserole in layers, beginning with a layer of stuffing by using about 2 cups, then the turkey pieces, then cranberry sauce, and then the mashed potato mixture.

  4. Top with the remaining stuffing and cover entirely with pie dough, stretching to fit if necessary. Cut open 1-inch slits in a crisscross pattern in the top of the pie crust and place the dish in the oven.

  5. Bake for about 45 minutes, until the pie is warmed through and crust is golden brown. Remove the potpie from the oven and let it stand for 10 minutes before slicing.

  6. Serve and enjoy!


  • Calories: 776.21kcal
  • Fat: 50.24g
  • Saturated Fat: 15.93g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 16.05g
  • Polyunsaturated Fat: 15.77g
  • Carbohydrates: 49.86g
  • Fiber: 4.29g
  • Sugar: 6.23g
  • Protein: 30.74g
  • Cholesterol: 102.21mg
  • Sodium: 1333.03mg
  • Calcium: 333.98mg
  • Potassium: 463.52mg
  • Iron: 2.29mg
  • Vitamin A: 252.08µg
  • Vitamin C: 0.17mg
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