Slow Cooker Turkey Pot Pie Recipe

Slow cooker turkey pot pie with tender turkey, veggies, creamy gravy, and a stuffing topping. Cozy, easy comfort food using holiday leftovers.

As someone who tends to cook as much as I can during the holidays, leftovers are completely unavoidable, so I'm always thinking of ways to make use of them fast before they go bad in the fridge. This slow cooker turkey pot pie recipe has become my absolute favorite way to transform leftover turkey into something that feels like a brand new meal rather than just reheated holiday food.

This gives us the perfect comfort food after all the Thanksgiving prep. The leftover turkey stays incredibly tender in the slow cooker, while the cream of celery soup and turkey gravy mix create this rich, savory sauce that's very easy to make. The stuffing topping is what really makes this special because it soaks up all those delicious juices and gets slightly crispy on top, it's like having the complete pot pie experience without worrying about making the actual pie crust.

My husband has been so vocal about wanting this right after Thanksgiving and even joked that he'll intentionally save some turkey so I'll make him some of it. Once you try this, you might just look forward to the leftovers rather than the actual turkey.

Check out my Texas French toast casserole if you want a breakfast option!

Ingredients

Thanks to leftover turkey, which is already cooked and stays perfectly tender during the long simmer. This dish is perfect for those post-holiday meals when you're trying to use up everything in the fridge.

Instead of cream of chicken, I use cream of celery soup because it has this lighter, more herbal flavor that works so well with turkey. The turkey gravy mix gives the sauce that classic, savory pot pie taste without any extra work on my part.

For vegetables, I stick with frozen peas, carrots, and corn because they hold their shape and don't get mushy in the slow cooker. I also add canned potatoes since they stay firm and intact, unlike fresh potatoes that tend to fall apart and get all grainy.

The final touches are what really make this special, a splash of heavy cream adds richness and makes the sauce velvety smooth, while poultry seasoning gives it that deep, comforting flavor. Instead of a traditional pie crust, I use prepared turkey stuffing as the topping, which soaks up all those delicious juices and gets slightly crispy on top.

See the recipe card for exact quantities.

Step-by-step Instructions

This slow cooker turkey pot pie recipe is one of my favorite ways to make use of turkey leftovers during the holidays. It's so much better than just having reheated turkey.

Prepare the Base

Add the chopped turkey, frozen mixed vegetables, and drained diced potatoes to the slow cooker. Make sure the potatoes are well drained so the filling doesn’t turn watery.

Mix the Sauce

In a medium bowl, whisk together the cream of celery soup, turkey gravy mix, chicken stock, heavy cream, and poultry seasoning until smooth. This mixture creates the creamy, savory sauce that ties everything together.

Combine and Assemble

Pour the sauce mixture evenly over the turkey and vegetables in the slow cooker. Gently stir once or twice to coat.

Add the Stuffing

Prepare the turkey stuffing according to the package directions. Spoon it evenly over the top of the turkey and vegetable mixture, spreading it out so it covers the surface.

Cook the Pot Pie

Cover the slow cooker with the lid. Cook on low for 6 hours or high for 4 hours, until the filling is bubbling and heated through.

Finish and Serve

When ready to serve, fluff the stuffing topping with a fork to keep it light in texture. Scoop into bowls and serve warm.

Make It Even Better

You can easily dress up this turkey pot pie with a few simple upgrades. For a cheesy twist, stir in half a cup of shredded cheddar or Swiss right into the filling. Add a cranberry kick by dotting spoonfuls of cranberry sauce over the turkey mixture before topping with stuffing. If you’d rather skip the stuffing, use crescent dough or puff pastry instead and finish it in the oven or under the broiler until golden. For more depth, fresh herbs like thyme, rosemary, or sage bring a fragrant boost that pairs perfectly with turkey.

Storage

To store Slow Cooker Turkey Pot Pie, let it cool to room temperature before transferring to an airtight container. Refrigerate for up to 3 days or freeze in portioned freezer-safe containers for up to 2 months, removing as much air as possible to prevent freezer burn. Reheat in a 350°F (175°C) oven for 20–25 minutes or in the microwave in 1-minute intervals until hot, making sure the turkey reaches an internal temperature of 165°F (74°C) before serving.

Recipe