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Turkey Pot Pie With Leftovers

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“All that leftover Thanksgiving dinner but tired of just leftovers...than try this leftover turkey dinner pot pie. I use a variation of veggies depending on what we have for the big dinner (This year we used carrots, corn and and asparagus). This recipe can be made in small individual size pie pans or in a large pie pan as well. I have taken several recipes and tweaked it to my own liking. This can also be prepared in advance and frozen once assembled and baked at a later day.”
READY IN:
1hr 5mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • pastry dough, for a 9 inch double crust pie
  • 2 cups cubed cooked turkey
  • 2 cups mixed vegetables, thawed if using frozen veggies
  • 2 tablespoons chopped onions
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 12 cup milk
  • season with salt & pepper
  • 4 tablespoons gravy (OPTIONAL-I used leftover gravy for sauce, helpful)
  • to thicken potpie gravy

Directions

  1. Preheat oven to 400 degrees F.
  2. Line bottom of pie pan with crust. (Spray with NonStick to prevent sticking).
  3. In a skillet saute the chopped onion until slightly soft and set aside.
  4. Mix together the turkey or chicken, mixed vegetables, onion, soup and
  5. milk in saute pan. Cook ingriendients til pot pie sauce begins to boil.
  6. Pour into pie crust, cover with top crust and crimp edges. Poke holes in
  7. top crust and bake for 40 to 50 minutes.
  8. When done, let set for 5 to 10 minutes before serving.
  9. Served with leftover mash potatoes/sweet potatoes, cranberry sauce and salad! Great meal to help deplete all those leftovers with a twist.

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