Leftover Pot Pie

4.6
(123)

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.

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Servings:
6
Yield:
1 to 9 - inch pie

Ingredients

  • 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)

  • ¼ cup water (Optional)

Directions

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

  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. 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. 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.

Nutrition Facts (per serving)

506 Calories
28g Fat
42g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 506
% Daily Value *
Total Fat 28g 36%
Saturated Fat 6g 32%
Cholesterol 38mg 13%
Sodium 767mg 33%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 16%
Total Sugars 0g
Protein 20g
Vitamin C 6mg 29%
Calcium 32mg 2%
Iron 4mg 20%
Potassium 307mg 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.