When Thanksgiving is done and it's time to put leftovers away, this Leftover Turkey Pie is a shortcut to cleaning up!
In America every year we celebrate Thanksgiving with an abundance of food on the last Thursday of November. It is a holiday to give thanks for everything you have received that year.
One of the things that I never liked was putting away everything in the containers after Thanksgiving dinner. I have found the perfect way to solve that problem. Thanksgiving leftovers are the best so I decided to use the leftover vegetables and leftover roast turkey then top off with leftover gravy to make a pie.
The first time I made this it was a hit with my husband, one bite with everything on it. Whether you have leftover Thanksgiving turkey or Christmas leftovers with ham, I can still make a pie that will take care of all the leftovers.
Every holiday season I love creating a new recipe to serve. This became an awesome recipe to use up leftovers. So I decided to make it without leftovers to get all the measurements to share with you. I also recommend a leftover chicken or a store-bought rotisserie chicken because nothing beats a savory pie in the fall season. Let's get started!
Store-Bought Pie Crust
The only thing that I always buy at the grocery store is pie dough because I don't like to make homemade pie crust. Here is some pie crust that I love!
- Wewalka Pie Crust, Flaky & Lard Free - 9 oz - Vegan
- Schar Puff Pastry Dough, Gluten Free - 2 pack, 8.8 oz rolls - Gluten-Free
- Immaculate Baking Co Pie Crust - 15 oz box
- Pillsbury Pie Crusts - 2 pie crusts, 14.1 oz
Ingredients List
- Pie Crust
- Olive oil
- Turkey Meat
- Stovetop Stuffing
- Chicken Broth or Turkey Broth
- Frozen Peas, fresh carrots, corn, and green beans
- Potatoes or a box of mashed potato mix.
- Onion
- garlic
- Milk
- Cornstarch
- Butter
Step By Step Instructions Leftover Turkey Pie
A great way for using leftovers for a savory pie with turkey pot pie in the bottom, mashed potatoes in the middle, and a crispy layer of stuffing on top. Serve gravy and cranberry sauce on the side and voila the perfect Thanksgiving bite!
Crust
Step 1: Butter the baking dish and place the ready-made pie crust on top. Shape it into the dish. Preheat the oven temperature to 375º degrees at this time.
Mash Potatoes
Step 1: Peel 5 medium size potatoes cut into bite-size. Add cold water and add 1 teaspoon of salt to a cooking pot. Cook for about 15 to 20 minutes. Once a fork goes through the potato they are done.
Step 2: Drain the potatoes, add milk and butter and mix the potatoes until mashed. When done and set it aside.
Turkey Pot Pie
Step 3: Chop the leftover cooked turkey into bite size. (If there is no leftover turkey, I use 2 turkey legs and place them in a crockpot with chicken broth, 1 chop onion, 2 carrots, and 2 celery stalks on high for about 4 to 6 hours.)
Step 4: Melt olive oil in large pan and take the chopped onion, garlic and sauté until they are translucent.
Step 5: Add to the pan turkey, frozen peas, fresh chopped carrots, corn, green beans, and a pinch of salt and mix for about 5 minutes.
Step 6: On low heat add the chicken boullion or chicken broth and make a center to pour half and half in the middle of the pan, add the cornstarch in the center and blend together. Mix into the turkey and vegetables until it thickens about 5 minutes. Once it thickens set it aside.
Stove Top Stuffing
Step 10: Use one box of StoveTops and follow the directions on the box, cook, and set it aside.
Assemble Pie Filling
Step 11: First thing to do is add the turkey pot pie and spread it evenly.
Step 12: Then spoon the mashed potatoes on top and spread evenly.
Step 13: Add the stuffing on top of the pie and make sure to pat down a little so it sticks to the mash potatoes.
Step 14: Cook for about 30 minutes until golden brown on top and crispy.
Step 15: Serve with gravy and cranberry sauce on the side and enjoy every bite!
Lifestyle Diet
- Low-Carb: There is nothing low-carb about this dish - LOL!
- Gluten-Free: The pie crust and stuffing can both be bought gluten-free.
- Vegetarian: If the turkey is left out.
- Vegan: No
Ways to Serve
One thing that should be served with Leftover Turkey Pie is cranberry sauce and gravy to pour over. It melts all the flavors together.
Variations
- I have substituted leftover chicken and made chicken pot pie instead.
- Using cooked chicken instead of turkey will give the pie the same savory taste.
- Using sweet potatoes to substitute the white potatoes for the mashed potatoes.
Tips And Tricks
Using dark meat is the most flavorful to make this dish so I tend to keep dark meat for pies and soups. To make a tasty broth, I will cook the necks, add a leg, then add onion, bay leaf, and carrots to a crockpot with salt. The meat is moist and the broth is used for the stuffing or soup. It's really simple and nothing goes to waste.
Frequently Asked Questions
Can I make it ahead of time?
The thing that I do is make it when all the leftovers are out before putting them away. That way I don't have to store everything in individual containers. It is perfect to eat the next day.
Can I use chicken or ham?
I have used both to make this pie and they were a hit with my husband.
What Stuffing to Use?
I use Stove Top Stuffing and have for years. It's easy to make for a small crowd and very affordable with little effort. I have only made homemade stuffing when I have cooked for a big crowd.
I know many of us are on a budget with the high cost of food today, and many of us are cutting back to stay on budget. This is a very easy dish without the high cost of a whole turkey but has all the Thanksgiving favorites in one bite. The pie cost me $15 to make and was more then enough for 4 people to eat. I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!
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More Recipes for Thanksgiving
- Bourbon and Chocolate Chip Pecan Pie
- Deluxe Pumpkin Cream Cheese Brownies
- Thanksgiving Breakfast to Prevent Overeating
- Savory Stuffed Pumpkin for Thanksgiving Dinner
Leftover Turkey Pie for Thanksgiving
Equipment
- 1 pie pan
Ingredients
- 1 Pie Crust
- 3 cups Stove Top Stuffing follow package instructions
Pot Pie Mix
- 2 tablespoon Olive oil
- ½ cup Onion
- 2 cups Turkey
- 3 garlic sliced
- 1 cup Chicken boillion
- ½ cup Peas fresh carrots, corn, and green beans
- ½ cup Carrots
- ¼ cup Corn
- ½ cup Geen beans
- 2 tablespoon Cornstarch
- 1 cup Half and Half
Mash Potatoes
- 4 cups Potatoes or a box of mashed potato mix.
- 2 tablespoon Butter
- ½ cup Milk
- ½ teaspoon Salt
Instructions
Crust
- Step 1: Butter the baking dish and place the ready-made pie crust on top. Shape it into the dish. Preheat the oven temperature to 365º degrees at this time.
Mash Potatoes
- Peel 5 medium size potatoes cut into bite-size. Add cold water and add 1 teaspoon of salt to a cooking pot. Cook for about 15 to 20 minutes. Once a fork goes through the potato they are done,
- Drain the potatoes, add milk and butter and mix the potatoes until mashed. When done and set it aside.
Turkey Pot Pie Mix
- Chop the leftover cooked turkey into bite size. (If there is no leftover turkey, I use 2 turkey legs and place them in a crockpot with chicken broth, 1 chop onion, 2 carrots, and 2 celery stalks on high for about 4 to 6 hours.)
- Melt butter in a large pan and take the chopped onion, sliced garlic and sauté until they are translucent.
- Add to the pan turkey, frozen peas, fresh chopped carrots, corn, green beans, and a pinch of salt and mix for about 5 minutes.
- Low heat and make a center and pour half and half in the middle of the pan, add the cornstarch in the center and blend together then mix into the turkey and vegetables until it thickens about 5 minutes. Once it thickens set it aside.
Stove Top Stuffing
- Use one box of Stove tops and follow the directions on the box, cook, and set it aside.
Assemble Pie Filling
- First thing to do is add the turkey pot pie and spread it evenly.
- Then spoon the mashed potatoes on top and spread evenly.
- Add the stuffing on top of the pie and make sure to pat down a little so it sticks to the mash potatoes.
- Cook for about 30 minutes until golden brown on top and crispy.
- Serve with gravy and cranberry sauce on the side and enjoy every bite!
Video
Notes
- Using dark meat is the most flavorful to make this dish so I tend to keep dark meat for pies and soups.
- To make a tasty broth, I will cook the necks, add a leg, then add onion, bay leaf, and carrots to a crockpot with salt. The meat is moist and the broth is used for the
Lisa says
This is so easy to make thanks for sharing!
Lizzy says
Hope you enhjoy it, xoxo Lizzy
cher says
Love this will use this year
Lizzy says
Hope you enhjoy it, xoxo Lizzy