Leftover Pot Pie Recipe - Allrecipes.com
Leftover Pot Pie Recipe

Leftover Pot Pie

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"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."

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Original recipe makes 1 - 9 inch pie Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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!

 
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.

 
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.

 
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!!!!

 
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!

 
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.

 
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!

 
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.

 

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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.

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