Leftover Pot Pie

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.

Leftover Pot Pie Ingredients

The following are the ingredients needed to make delicious Leftover Pot Pie for 6 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)

Leftover Pot Pie Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Leftover Pot Pie easily:

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

Notes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 506 calories; 27.8 grams of fat; 41.7 grams of carbohydrates; 20.1 grams of protein; 38 milligrams of cholesterol; 767 milligrams of sodium.

  1. Nov 27th 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 wit ...

  2. Dec 5th 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 comb ...

  3. Dec 3rd 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 ...

  4. Nov 28th 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, gr ...

  5. Nov 27th 2005

    I added cooked potatoes, carrots, and peas and used the best ever pie crust on this site. It turned out good.

  6. Oct 14th 2005

    I am glad I read that the ingredients "overflowed" and I used a deep dish pie crust.I also added some diced sweet potatoes and used a mushroom gravy mix.My husband and I loved it..very e ...

  7. Mar 17th 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 gra ...

  8. Jun 27th 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!

  9. Nov 29th 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 c ...