Leftover Turkey Pie for Thanksgiving
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!
Prep Time30 minutes mins
Cook Time30 minutes mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 1130kcal
Cost: 15
- 1 Pie Crust
- 3 cups Stove Top Stuffing follow package instructions
Pot Pie Mix
- 2 tbsp 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 tbsp Cornstarch
- 1 cup Half and Half
Mash Potatoes
- 4 cups Potatoes or a box of mashed potato mix.
- 2 tbsp Butter
- ½ cup Milk
- ½ tsp Salt
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.
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!
- 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
Serving: 4g | Calories: 1130kcal | Carbohydrates: 119g | Protein: 38g | Fat: 56g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 15480mg | Potassium: 1613mg | Fiber: 12g | Sugar: 22g | Vitamin A: 3779IU | Vitamin C: 58mg | Calcium: 342mg | Iron: 7mg