Thanksgiving Leftover Pot Pie Recipe
This delicious pot pie recipe is the perfect way to use up all of your Thanksgiving leftovers!
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Ingredients
- 2 pie crusts refrigerated
- 1 pound turkey
- 2 cups turkey gravy gravy from a jar is fine
- 2 cups mashed potatoes
- ½ cup cranberry sauce
- 2 cups stuffing
- 1 egg 1 egg lightly beaten for egg wash
- 1 cup mixed veggies
Instructions
- Preheat oven to 350°F.
- Line pie plate with 1 of the unbaked crusts. I like to allow my crusts to sit at room temperature for about 15 to 20 minutes so they are easier to work with.2 pie crusts
- Add the turkey to the bottom crust evenly.1 pound turkey
- Pour 1 cup of gravy over the top of the turkey.2 cups turkey gravy
- Cover with mashed potatoes smoothing out with the back of a spoon for a nice base.2 cups mashed potatoes
- Top with veggies.1 cup mixed veggies
- Top with a layer of cranberry sauce.½ cup cranberry sauce
- Spoon stuffing over the top of the cranberry sauce.2 cups stuffing
- Pour remaining gravy over the top of the cranberry sauce.
- Cover with top crust and try to flute the edges better than I did! ;)
- Use a sharp knife to vent pie crust with small slits and use a pastry brush to apply the egg wash.1 egg
- Place on a baking sheet to catch any drips and bake for a cook time of 45 minutes until the top is a nice golden brown.
- Remove from oven, allow to cool for 5 minutes, slice and serve.
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Nutrition
Calories: 1061kcal | Carbohydrates: 91g | Protein: 13g | Fat: 71g | Saturated Fat: 21g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 31g | Trans Fat: 0.003g | Cholesterol: 79mg | Sodium: 1310mg | Potassium: 412mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1196IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 4mg
Servings: 8
Calories: 1061kcal