When Chuck was sick last year, our neighbor dropped off a pot pie for us to use or freeze. I ended up heating it up soon after. I’m not much of a fan of pot pies, but the kids love them, and it can’t always be about me 🙂 I’d have leftover pizza or something. But, I cut into the pie expecting to see the usual ubiquitous carrots and peas, and was surprised to find turkey dinner in a crust! There was turkey, and cut up green beans, and stuffing, and cranberries (not sure if it was from sauce or the stuffing), and gravy – man was that pie delicious.
I looked all over the internet trying to find a recipe before realizing that this is one of those things that you just have to throw together with whatever you have. I vowed that I’d make one the next time I roased a turkey, and I did. Confession – I have never made any kind of pot pie before in my life. I decided to take the easy way out and use a prepared pie crust, but I’m sure my neighbor had made her crust from scratch, and it was very good – so worth the effort.
I was a little concerned because we don’t usually have much gravy leftover, and we usually don’t have any stuffing left over, but I set some aside just so I could make this pot pie.
My filling consisted of chunks of turkey, stuffing (which had cranberries in it), green beans cut into bit size pieces, creamed pearl onions (the white globs you see in the picture), and some sauteed red peppers that I had to use up. The original pie may have had a few blobs of mashed potato, but I didn’t include any in my pie. I covered it all with gravy, then put the top crust on, crimped it, and cut a slit for steam to escape. Then I wrapped it an froze it.
I love the versatility of this dish. You can use whatever you have left over (even the dreaded carrots and peas). I’d say only the turkey, stuffing, and gravy are prerequisites. Use up your leftovers, and you’re sure to enjoy your own concoction.
Turkey Leftovers Pot Pie
Ingredients
- 2 pie crusts top and bottom, you can use Pillsbury
- 1-2 cups chopped turkey leftover from roasted turkey
- 1 c stuffing
- 1 c vegetables green beans, carrots, onions, whatever is left over including from the salad
- 1 c turkey gravy more to cover filling
Instructions
- Prepare bottom crust per package directions.
- Fill crust will turkey, stuffing, and vegetables.
- Cover with gravy.
- Top with crust, slit with vent
- Bake at 350 degrees for 35-40 minutes, crust should be golden brown.
- You can wrap and freeze this for 6 months before cooking.
