Recipe by michelle_cows
"This is a rich, creamy, and delicious way to use up some of the left-over turkey from Thanksgiving or Christmas. This pot pie makes a warm inviting meal for the whole family to enjoy."
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all purpose flour
1 1/2 cups
prepared turkey gravy
1 (14 ounce) package
frozen mixed vegetables, thawed and drained
cooked turkey, cubed
salt and ground black pepper to taste
pastry for a 10-inch double crust pie
This was great for using up the leftovers that I hate to throw out. I did make a few changes. I used fresh carrots, onions, celery and corn. I added 1/2 cup of milk and used 2 cans of cream of mushroom soup instead. If my kids even think a mushroom has been in the same room as their food they run! lol I also used the drop biscuit recipe from Bisquick as the topping. The family loved it and it was quick and easy to make. Thanks for this great, quick and easy way to use up those leftovers!
I did not like the flavor of this at all. My husband and kids did not like it either. I'm not sure what it was. It could have been the spices but I will try a new left over turkey recipe next year! Wish I could give a positive review on it along with all the others.
Loved it even though I didn't use a pie crust. I just served it over toast and it was still great! I can't wait to try the rest in a pie crust.
I didn't have frozen mixed vegetables, so instead I chopped one raw potato and a raw carrot and cooked it in the microwave before adding to filling. Then I added about 1/2 cup of frozen green beans. Fabulous! So comforting and delicious... I felt like Peter Rabbit munching on Turkey pie down in my rabbit hole.
I use a similar recipe but what I do is while making the apple pie for thanksgiving is make up an extra pie crust or two. Making sure that I actually cook enough extra vegatables and then the next day is making up the turkey pot pies, one for dinner and one or two for the freeze. These pies really freeze well for emergency dinner solutions.
This was terrific. I was making this for a group of 6 so I bought two deep dish pie crusts (which I pre-baked in the oven for 10 mins to get it little crispier), didn’t think about the top. Stores were closed so I had to think fast...I had two Pillsbury Crescent Roll tubes in the fridge. I laid it out and pinched it all closed. I put it over the top of the pies, I then only had to bake them for 20 mins at 375 and the top was golden brown and crispy. I didn’t even have to add the aluminum foil as I brought the Pillsbury dough right over top of the pie shell sides. Needless to say nothing was left.....only the compliments.
I have cooked this recipe twice now. The first time I followed the directions to the T. The second time, instead of adding frozen vegetables, I cut up some fresh carrots and celery to use instead. I had to add an additional cup of water while mixing everything together, but the carrots and celery came out soft, and tasting delicious.
Fantastic!!! a great way to use up Thanksgiving leftovers!!! So tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Left-Over Turkey Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 222
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