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Thanksgiving Leftover Pot Pie Recipe

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★★★★★

4.5 from 109 reviews

This Thanksgiving Leftover Pot Pie is a comforting and creative way to repurpose your holiday leftovers into a hearty, flavorful meal. Featuring layers of turkey, gravy, mashed potatoes, cranberry sauce, stuffing, and mixed veggies all encased in a flaky double pie crust, it’s a delicious new tradition that brings all your favorite Thanksgiving flavors into one dish.

Ingredients

Scale

Pie Crust

  • 2 pie crusts (refrigerated)

Filling

  • 1 pound turkey, cooked and chopped
  • 2 cups turkey gravy (jarred or homemade)
  • 2 cups mashed potatoes
  • 1/2 cup cranberry sauce
  • 2 cups stuffing
  • 1 cup mixed vegetables (such as peas, carrots, corn)

Egg Wash

  • 1 egg, lightly beaten

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pot pie.
  2. Prepare Crust: Allow the refrigerated pie crusts to come to room temperature for 15 to 20 minutes, making them easier to handle and less prone to cracking. Then, line a pie plate with one of the unbaked crusts, pressing it evenly into the dish.
  3. Add Turkey: Evenly distribute the chopped turkey over the bottom pie crust, creating the first layer of your filling.
  4. Pour Gravy: Pour 1 cup of turkey gravy over the turkey layer to add moisture and rich flavor.
  5. Cover with Mashed Potatoes: Spoon the mashed potatoes over the gravy layer and smooth them out with the back of a spoon to create a nice even base.
  6. Add Vegetables: Scatter the mixed veggies evenly on top of the mashed potatoes to add texture and color.
  7. Top with Cranberry Sauce: Spread the cranberry sauce evenly over the vegetable layer to infuse the pie with a touch of sweetness.
  8. Spoon Stuffing: Spoon the stuffing over the cranberry sauce, ensuring an even layer for great flavor and texture.
  9. Pour Remaining Gravy: Pour the remaining 1 cup of turkey gravy over the stuffing layer to keep everything moist during baking.
  10. Top with Second Crust: Place the second pie crust over the filling, trimming excess dough if necessary. Flute or pinch the edges of the crust together to seal the pie, preventing leaks.
  11. Vent & Egg Wash: Use a sharp knife to cut small slits in the top crust to allow steam to escape. Brush the lightly beaten egg over the top crust to promote a golden-brown, shiny finish when baked.
  12. Bake: Set the pie on a baking sheet to catch any drips and bake in the preheated oven for 45 minutes, or until the top crust is a beautiful golden brown.
  13. Cool & Serve: Remove the pot pie from the oven and let it cool for about 5 minutes before slicing and serving warm.

Notes

  • Allowing pie crusts to rest at room temperature makes them easier to work with and reduces the chance of cracks.
  • You can use leftover turkey or any cooked poultry for this recipe.
  • Use store-bought gravy if you don’t have homemade gravy ready.
  • Feel free to use any mixed veggies you like or have on hand.
  • The pot pie can be assembled ahead of time and refrigerated until ready to bake.
  • Make sure to vent the pie crust to prevent it from becoming soggy inside.
  • Place the pie on a baking sheet to catch any overflow and make cleanup easier.

Keywords: Thanksgiving leftovers, pot pie, turkey pot pie, holiday recipes, leftover turkey recipe, comfort food

Find it online: https://kitchenbyrita.com/thanksgiving-leftover-pot-pie-recipe/