Thanksgiving Leftover Turkey Pot Pie

Sometimes there are meals that are just better the next day as a sandwich, like a meatloaf, pot roast, corned beef, and thanksgiving. Is there really a better sandwich than turkey, mayo, cranberry sauce, and cream cheese? I say no unless you opt-out the cream cheese and add stuffing, warm it up and dip it in gravy, or add a moist maker layer. But I have a love-hate relationship with sandwiches, I love sandwiches about 3 times a year, and only one thanksgiving sandwich a year. What do you do with the rest of the turkey? Pot Pie. You can add almost everything to a leftover or store-bought (because who really wants to cook anymore?) pie crust, then you can either bake it or, freeze it for another day when you’re not about to overdose on turkey.

You can add anything to it but some of my favorites are the one rouge sweet potato that you don’t know where it came from, the last bit of a bag of frozen peas, carrots, celery from the veggie tray people “eat”, and of course leftover turkey and gravy. A perfect little parcel of flakey yum yum.

Yield: 1 Pie

Thanksgiving Leftover Pot Pie

Thanksgiving Leftover Pot Pie

Easy and delicious way to use all those Thanksgiving leftovers, and if you're not ready for anymore turkey after the day this freezes well.

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 15 minutes
Total Time 1 hour 50 minutes

Ingredients

  • 2 prepared Pie Crust
  • 1 small Sweet Potato, skinned and small diced
  • 1 medium Onion, small diced
  • 1/2 cup Carrots, small diced
  • 1/2 cup Celery, small diced
  • 3 cloves Garlic, minced
  • 1 1/2 cups Leftover Turkey, small diced
  • 1 tablespoon Sage, minced
  • 2 tablespoons Flour
  • 2 tablespoons Oil
  • 1 cup Chicken Stock
  • 1 cup Leftover Gravy
  • 1 egg, beaten with a tablespoon of water for a wash

Instructions

  1. In a large frypan medium-low, then sautee onions until transparent then add the rest of the vegetables and cook until tender. Remove from the pan.
  2. Make a roux with the flour and oil cook the roux for about 5-10 minutes to make sure the flour is cooked but not before it's browned.
  3. Add the chicken stock stirring consistency then add the gravy. Once it's brought together add back the vegetables, the garlic, herbs, and turkey. Cook until just warmed.
  4. Pour the filling into the bottom pie crust, Make vent holes on the top crust before crimping the top crust to the bottom. You could get cute and use cookies cutters to make vents and or decorate the pie with. Use a pastry brush and brush the top of the pie with the egg wash.
  5. Bake the pie on 350˚ on a cookie sheet because of seepage. for about 45-60 minutes, or until bubbly, and the crust is golden brown. Allow cooling for 15 minutes before serving.

Notes

If cooking from the freezer the cook times will vary and may need foil on crust to prevent it from getting too done before the pie is heated through.

Easy and delicious way to use all those Thanksgiving leftovers, and if you're not ready for anymore turkey after the day this freezes well.

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