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Leftover Pot Pie

Read Reviews (88)

"The perfect way to use up all the leftovers from Holiday Feasts. You can substitute any meat for the turkey. I have used beef as well, and it makes a wonderfully tasty dish that doesn't remind you that this is the 4th time you have eaten Christmas dinner. Turkey stock can be used in place of turkey gravy." — Elizabet Childers

Ingredients Edit and Save

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Original recipe makes 1 - 9 inch pie Change Servings

2 cups leftover turkey, chopped or shredded
2 cups turkey gravy
2 cups mixed vegetables

2 (9 inch) unbaked pie shells
2 tablespoons cornstarch (optional)
1/4 cup water (optional)

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Directions

Preheat oven to 350 degrees F (175 degrees C).
If you are using stock, bring the stock to a boil. Add cornstarch to cold water, and blend until smooth; whisk into stock to thicken.
Line a 9 inch pie plate with pastry. Mix turkey and vegetables together, and place in pie crust. Pour gravy or thickened stock over turkey and vegetables. Cover with remaining pie crust. Cut slits in the top to release steam.
Place pot pie on a cookie sheet to prevent stock from over flowing into your oven. Cook in center of oven until crust is golden brown, approximately 1 hour. Slice, and serve hot.

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Reviews More Reviews

Most Helpful Positive Review

Sep 28, 2003

I've made this several times - varying types of veggies each time. The package of frozen stew vegetables made up the best. Thanks Elizabet!

—dwieberg

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Most Helpful Critical Review

Apr 01, 2005

Bland. Maybe turkey stock would make this a little less glue-y but the flavor is less than stellar.

—SHAGELAU

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107 Ratings

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Nov 30, 2010

I have often added chopped celery,chopped onion, a can of mushroom soup and a can of celery soup(condensed, do not add extra milk or water). For pie crust I have used puff pastry or top with left over mashed potatoes, bake until bubbly.

—mil

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Mar 30, 2004

Super easy to make. Next time will cut back on the meat/veggie mixture so there is more gravy for the pie crust when eating since that is what my family likes best. I used a dry turkey gravy packet for my sauce. I used leftover corn from our "March Turkey Day dinner" and threw in frozen peas, and some cubed frozen hasbrowns. My picky 3 year old ate this and she is strictly a mac and cheese gal!!!! Excellent, easy recipe!!!!

—JENDAHLKE

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Dec 02, 2002

Excellent! Very good use for leftovers. It came out a little soupy, but I guess that's because I used frozen veggies. We just soaked it up with bread, and the sauce did thicken a lot while cooling down. We loved it!

—MOPPEL

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Dec 05, 2008

You'd never know it's leftovers! Incredibly rich and tasty using shredded turkey and gravy. I added fresh thyme, pearl onions, and sliced crimini mushrooms to the usual peas-n-carrots combo so it didn't taste like "Thanksgiving all over again." I heated my leftover turkey gravy on the stovetop, thinned it with a bit of stock, mixed in the veggies and brought it to a gentle simmer before adding it to the pie crust. Couldn't be happier with how it turned out.

—**Manders**

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Dec 03, 2008

My husband and son raved about this recipe. They were even more impressed when they found out I made it myself (they thought I bought it from the store!) I didn't even have the full amount of gravy and it still turned out great!

—JJC1970

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Nov 28, 2008

Made this the day after Thanksgiving. Great use of the extra pie crusts I had. Next time, I would have 1 1/2 cups of gravy instead of 2 cups, a little "saucy" for my taste, but overall, great pot pie for the family.

—urrn4u

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Nutrition

Calories
506 kcal
25%

Carbohydrates
41.7 g
13%

Cholesterol
38 mg
13%

Fat
27.8 g
43%

Fiber
4.4 g
18%

Protein
20.1 g
40%

Sodium
767 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Leftover Pot Pie

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 506
** Calories from Fat: 250

% Daily Value *
** Total Fat 27.8g 43 %
** Saturated Fat 6.3g 32 %
** Cholesterol 38mg 13 %
** Sodium 767mg 31 %
** Potassium 307mg 9 %
** Total Carbohydrates 41.7g 13 %
** Dietary Fiber 4.4g 18 %
** Protein 20.1g 40 %
** Sugars 0.1g
** Vitamin A 61 %
** Vitamin C 9 %
** Calcium 4 %
** Iron 36 %
** Thiamin 32 %
** Niacin 69 %
** Vitamin B6 16 %
** Magnesium 12 %
** Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.