Leftover Turkey Enchilada Pot Pie

After Thanksgiving or Christmas, when the sides and desserts are long gone, but you're still left with a mountain of turkey meat, what do you do? Zazz it up into something completely different! This recipe is easy and quick, but full of flavor. If you can't eat 2 pies quickly enough, you can freeze 1/2 of the filling for another night. Even easier! Serve with a dollop of sour cream or fat-free Greek yogurt.

Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hrs
2 9-inch pies


  • 1 tablespoon olive oil

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 1 pound chopped cooked turkey

  • 1 (15.25 ounce) can whole kernel corn, drained

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)

  • 1 (10 ounce) can red enchilada sauce

  • 1 ½ cups shredded Cheddar cheese, divided

  • 1 teaspoon chili powder

  • ½ teaspoon ground cumin

  • 1 pinch salt

  • 4 (9 inch) refrigerated pie crusts, at room temperature


  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 9-inch pie pans.

  2. Heat oil in a medium saucepan over medium heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add turkey, corn, beans, diced tomatoes, enchilada sauce, 1 cup Cheddar cheese, chili powder, cumin, and salt; cook and stir until well blended and warm, 2 to 3 minutes.

  3. Place a pie crust in the bottom of each prepared pie pan. Sprinkle 1/2 cup of remaining Cheddar cheese into each. Gently add filling and spread evenly. Top each with a remaining pie crust, and fold and pinch around the edges to seal. Cut a few slits into the top crusts to release steam when baking.

  4. Bake in the preheated oven until golden brown, about 40 minutes. Cover the edges with aluminum foil if they begin to brown too much.

Cook's Note:

You can use shredded Mexican cheese instead of Cheddar.

Nutrition Facts (per serving)

396 Calories
22g Fat
33g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 396
% Daily Value *
Total Fat 22g 28%
Saturated Fat 7g 36%
Cholesterol 35mg 12%
Sodium 643mg 28%
Total Carbohydrate 33g 12%
Dietary Fiber 5g 16%
Total Sugars 1g
Protein 17g
Vitamin C 4mg 19%
Calcium 126mg 10%
Iron 3mg 16%
Potassium 323mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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