1. Prepare the Filling

1. Shred the leftover turkey into small pieces.
2. In a large skillet, melt butter over medium heat. Add chopped onions, carrots, and celery, and sauté until softened.
3. Add minced garlic and cook for 1 minute.
4. Stir in flour to form a roux, then add chicken broth and milk to create a creamy sauce.

2. Add Seasonings and Vegetables

1. Season with garlic powder, onion powder, salt, and black pepper.
2. Add thyme and rosemary for extra flavor.
3. Mix in the frozen mixed vegetables. Let simmer until heated through.

3. Make the Stuffing Crust

1. In a mixing bowl, combine dry stuffing mix with broth until moistened. Avoid making it too wet for a firm crust.

4. Assemble the Pie

1. Preheat the oven to 350°F (175°C).
2. Spread the turkey filling evenly in a pie dish.
3. Layer the prepared stuffing mixture over the filling, spreading evenly.

5. Bake the Pie

1. Bake for 30–35 minutes or until the stuffing crust is golden and crispy. Watch closely to prevent burning.

6. Let It Rest

1. Remove the pie from the oven and let it rest for 10 minutes. This allows the filling to set and makes slicing easier.