Leftover Pot Pie

Name: Leftover Pot Pie
Yield: 1 - 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; ¼ cup water

Rating: 4.58 stars

122 Ratings
99 Reviews
19 Photos

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.

By Elizabet Childers

Recipe Summary

Servings:

Yield:

1 - 9 inch pie

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

2 cups leftover turkey, chopped or shredded
2 cups turkey gravy
2 cups mixed vegetables
2 (9 inch) unbaked pie shells
2 tablespoons cornstarch
¼ cup water

Directions

Step 1

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

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Step 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.
Step 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.
Step 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:

506.4 calories; 20.1 g protein; 41.7 g carbohydrates; 38.3 mg cholesterol; 766.6 mg sodium. Full Nutrition

Reviews (99)

Most helpful positive review

dwieberg

09/28/2003

I've made this several times - varying types of veggies each time. The package of frozen stew vegetables made up the best. Thanks Elizabet! Read More

Helpful

(41)

Most helpful critical review

SHAGELAU

04/01/2005

Bland. Maybe turkey stock would make this a little less glue-y but the flavor is less than stellar. Read More

Helpful

(1)

122 Ratings

5 star values: 79
4 star values: 37
3 star values: 4
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

dwieberg

09/28/2003

I've made this several times - varying types of veggies each time. The package of frozen stew vegetables made up the best. Thanks Elizabet! Read More

Helpful

(41)

dwieberg

09/28/2003

I've made this several times - varying types of veggies each time. The package of frozen stew vegetables made up the best. Thanks Elizabet! Read More

Helpful

(41)

mil

11/30/2010

I have often added chopped celery chopped onion a can of mushroom soup and a can of celery soup(condensed do not add extra milk or water). For pie crust I have used puff pastry or top with left over mashed potatoes bake until bubbly. Read More

Helpful

(38)

JENDAHLKE

03/30/2004

Super easy to make. Next time will cut back on the meat/veggie mixture so there is more gravy for the pie crust when eating since that is what my family likes best. I used a dry turkey gravy packet for my sauce. I used leftover corn from our "March Turkey Day dinner" and threw in frozen peas and some cubed frozen hasbrowns. My picky 3 year old ate this and she is strictly a mac and cheese gal!!!! Excellent easy recipe!!!! Read More

Helpful

(32)

MOPPEL

12/02/2002

Excellent! Very good use for leftovers. It came out a little soupy but I guess that's because I used frozen veggies. We just soaked it up with bread and the sauce did thicken a lot while cooling down. We loved it! Read More

Helpful

(27)

**Manders**

12/05/2008

You'd never know it's leftovers! Incredibly rich and tasty using shredded turkey and gravy. I added fresh thyme pearl onions and sliced crimini mushrooms to the usual peas-n-carrots combo so it didn't taste like "Thanksgiving all over again." I heated my leftover turkey gravy on the stovetop thinned it with a bit of stock mixed in the veggies and brought it to a gentle simmer before adding it to the pie crust. Couldn't be happier with how it turned out. Read More

Helpful

(24)

JJC1970

12/03/2008

My husband and son raved about this recipe. They were even more impressed when they found out I made it myself (they thought I bought it from the store!) I didn't even have the full amount of gravy and it still turned out great! Read More

Helpful

(19)

Kathy Stacy

11/28/2008

Made this the day after Thanksgiving. Great use of the extra pie crusts I had. Next time I would have 1 1/2 cups of gravy instead of 2 cups a little "saucy" for my taste but overall great pot pie for the family. Read More

Helpful

(17)

EPONS

10/14/2005

I am glad I read that the ingredients "overflowed" and I used a deep dish pie crust. I also added some diced sweet potatoes and used a mushroom gravy mix. My husband and I loved it..very easy. Thank you. Read More

Helpful

(16)

MEME

11/27/2005

I added cooked potatoes carrots and peas and used the best ever pie crust on this site. It turned out good. Read More

Helpful

(15)

SHAGELAU

04/01/2005

Bland. Maybe turkey stock would make this a little less glue-y but the flavor is less than stellar. Read More

Helpful

(1)

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Nutritional Information

Leftover Pot Pie

Servings Per Recipe: 6
Calories: 506.4

% Daily Value *

protein: 40 %

carbohydrates: 13 %

exchange other carbs:

dietary fiber: 18 %

sugars:

fat: 43 %

saturated fat: 32 %

cholesterol: 13 %

vitamin a iu: 61 %

niacin equivalents: 69 %

vitamin b6: 16 %

vitamin c: 9 %

folate: 16 %

calcium: 3 %

iron: 20 %

magnesium: 12 %

potassium: 9 %

sodium: 31 %

thiamin: 32 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.