What do you do with all of those Thanksgiving leftovers? Make a pot pie of course! And you don't need (almost) anything else but the leftovers. Unless you finished some up. You can make many variations depending on your favorites that you traditionally make. But this is the gist of it!

Gallery

Recipe Summary test

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

    Advertisement
  • Poke thawed pie crust all over with a fork for ventilation. Layer turkey, carrots, onion, celery, corn, cranberry sauce, and gravy in the crust, in that order. Crumble cornbread and stuffing over top to keep it moist while baking.

  • Bake in the preheated oven until bubbly, 45 to 60 minutes.

Cook's Notes:

Use your leftovers and imagination! The gravy helps keep everything moist. If you don't have leftover gravy, you can use gluten-free cream of mushroom soup with a cup of extra milk/soy milk/coconut milk.

If the crust edges are getting too dark when baking, you can cover them with aluminum foil.

Nutrition Facts

882 calories; protein 36.7g; carbohydrates 115.2g; fat 28.3g; cholesterol 65.3mg; sodium 2337.3mg. Full Nutrition
Advertisement