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Thanksgiving Turkey Pot Pie

Thanksgiving Turkey Pot Pie

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A quick and simple way to use all the leftovers from your Thanksgiving meal!MORE+LESS-

Updated September 6, 2017


tablespoons unsalted butter


tablespoons Gold Medal™ all-purpose flour


cups turkey or chicken broth

Melted butter, for drizzling

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  • 1

    Preheat oven to 450°F. In a medium pot, melt butter over medium heat. Once melted, whisk in flour and cook for a minute or two until it turns a light tan color.

  • 2

    Slowly whisk in broth and bring gravy to a simmer. Turn heat down to low and let thicken for a minute. Then stir in turkey, corn and peas. Season the mixture with salt and pepper.

  • 3

    Divide turkey gravy between individual ramekins or ladle into one large 1-1/2 or 2-quart baking dish.

  • 4

    Top the turkey mixture with a thin sheet of mashed potatoes and sprinkle generously with leftover stuffing. Drizzle the top with melted butter.

  • 5

    Bake at 450°F for 15 minutes to warm through. Then broil on high for a minute to brown stuffing on top.

  • 6

    Serve immediately while hot.

No nutrition information available for this recipe

More About This Recipe

  • Make this recipe with leftover turkey or rotisserie chicken. It's scrumptious.Of course, nobody wants to cook much after a huge Thanksgiving feast. Turkey sandwiches are just fine for dealing with the leftovers. But maybe, just maybe, we can do better with very little work. After all, there are so many great foods in the fridge after a Thanksgiving dinner!These little pot pies are one of my favorite things to make. They are completely flexible and let you customize with what you have in your fridge.The three things that I think are most common for leftovers are turkey, mashed potatoes, and stuffing.We can use these to make a shepherd's pie of sorts. The key to any good pot pie is to make a great gravy. If you happen to have a good amount of leftover gravy, then you can just warm that to use. But I’ve never seen much leftover gravy, so you can make a super-quick fresh batch of gravy to use on the spot.Once you have your gravy ready, you can stir in some leftover turkey. I like to add some color to it, so I stir in some corn and peas (or edamame) also. Optional, but a little veg never hurts.Assembling these couldn’t be easier. You can use either individual ramekins or one large baking dish. Layer in the gravy, then add a thin layer of mashed potatoes and top each one with leftover stuffing!Then chow down!If you like thinking about fun ways to use leftovers, be sure to checkout my cookbook, Love Your Leftovers. It has tons of great meal planning tips and recipes!

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  • 2 packages McCormick® Turkey Gravy Seasoning Mix
  • 1 teaspoon McCormick® Poultry Seasoning
  • 1 1/2 cups milk
  • 1 cup water
  • 2 tablespoons butter
  • 3 cups cubed cooked turkey Substitutions available

Key Products

How to whip up a stellar pot pie from Thanksgiving leftovers

My family keeps inquiring about our 2020 Thanksgiving plans. My response? Be prepared, but stay tuned.

My daughter and I have both ordered small turkeys and ingredients for all the sides. We hope to cook together in her new home. It’ll be a game day decision. If health and safety concerns prove too risky, we’ll each cook the holiday meal in our own kitchens. After dinner, we’ll enjoy warm pumpkin pie via Facetime.

Either way, there will be leftovers. I suspect that’s the case for most families in this year of the pandemic. Especially when cooking a whole turkey and a sheet pan full of vegetables.

So, let’s take a proactive approach and make a leftover plan. I’m strategizing for a turkey and roasted vegetable pot pie! After the big meal, I’ll stash away portions of the savory cooked items. Refrigerated promptly in covered containers, turkey and vegetable leftovers will keep several days. When baking for the holiday, I’ll make a couple of extra pie crusts and stash them in the refrigerator or freezer. Then, create a rich, slightly smoky sauce to hold it all together.

Pot pie — heck, any kind of homemade pie, intimidates. It helps to break the preparations down into parts: Crust, filling, sauce. With these parts ready, all you’ll need to do is to assemble and bake the pies about 1 hour before serving.

My favorite timesaver is to make the pie dough several days in advance or simply use frozen or refrigerated pie crust. I am a fan of the Trader Joe’s frozen pie crusts for their natural ingredients and crisp texture. The crusts are also generously sized, which makes working with them nearly carefree. If your crust cracks or tears while rolling it out, no worries, just patch things together with your fingers. Rolling between sheets of floured wax paper makes transferring to the pie dish less traumatic.

Since I can’t stand soggy crusts, I prefer to make top-only pot pies (which just baffles my husband). This approach proves a boon for the cook — no fail crispiness and easier crust work. And fewer calories — always appreciated.

For the filling, reserve roast turkey and vegetables from Thanksgiving dinner. Alternatively, roast turkey breast tenders or chicken and some vegetables, or purchase roasted chicken and roasted vegetables from the grocery store or from the local takeout shop.

You’ll need 3 generous cups of cooked turkey or chicken. If starting with fresh poultry, you’ll need about 2 pounds boneless, skinless turkey tenders or chicken thighs. If you opt for chicken breast, be careful not to overcook it during the roasting. The poultry can be roasted in advance and frozen thaw in the refrigerator before using.

To accompany the chicken in the filling, I add large chunks of roasted vegetables — not the bland celery, carrots and peas found in freezer-case pot pies.

Nearly any vegetable that tastes good roasted will taste great in the pie — from carrots and sweet potatoes to Brussels sprouts and parsnips. Know that 8 cups diced raw vegetables yields 6 generous cups roasted vegetables. Use frozen assorted vegetables for a speedier option. I substitute 2 bags (14 to 15 ounces each) frozen roasted vegetables such as Brussels sprouts and carrots or mixed potatoes and carrots and then thaw in the refrigerator for a couple of hours before tossing with the chicken and sauce.

The cream sauce is easy — butter and flour-thickened chicken broth and cream flavored with smoked paprika and plenty of fresh garlic. No judgment here if you chose to use bottled or canned cream sauce — refrigerated alfredo sauce works well, too. Just remember that thicker sauces make for less runny pies.

The pot pie recipe here is meant for sharing — one for a family dinner and one to give to a neighbor or friend. I also like to make individual pies — this recipe makes 8 beauties when baked in 10-ounce ramekins. These diminutive pies freeze well — either fully baked, or crust on, but not baked.

Stay safe, eat well and take comfort inside and out this November. That way, we’ll have many more future Thanksgivings to gather in person.

Smoky roast turkey and vegetable pot pies

Makes: 2 pies, or 8 individual pies, serving 8

Pie dough for two 9-inch pie crusts OR 1 box (22 ounces) frozen pie crusts for 2 pies, thawed

6 cups oven-roasted vegetables, see recipe, OR use 2 bags (14 to 15 ounces each) frozen roasted vegetables

3 cups roasted garlic turkey or chicken, see recipe, OR 1-inch chunks roasted turkey

1 recipe smoky cream sauce with thyme and sage, see recipe

1. Heat oven to 375 degrees. Roll each piece of pie dough out between 2 sheets of floured wax paper to an 11-inch circle. Repeat with second piece of dough. Refrigerate while oven heats.

2. Mix vegetables, turkey and smoky cream sauce in a large bowl. Lightly oil or spray two 9-inch pie pans OR eight 10-ounce ramekins. Divide the chicken mixture evenly among the pans.

3. Remove 1 sheet of wax paper from rolled pie crust and use the other sheet to help you flip the crust over the chicken filling in the dish. Remove the wax paper and turn the excess dough at the edge under to seal it to the edge of the pie dish. Use a fork to crimp the edge in an attractive manner. Repeat to cover the second pie with the crust. Use the tines of a fork to pierce the crust in several places to allow steam to escape during baking. (If using ramekins, cut each pie dough circle into quarters and fit each quarter over the filling in the ramekin, flute the edge and pierce with the fork.)

4. Bake in the center of the oven until the crust is beautifully golden and you can see or hear the filling bubbling, 35 to 40 minutes. Cool on wire rack for 10 minutes before serving. Be careful: The filling gets very hot.

Nutrition information per serving: 680 calories, 41 g fat, 12 g saturated fat, 66 mg cholesterol, 53 g carbohydrates, 6 g sugar, 26 g protein, 628 mg sodium, 4 g fiber

Best Thanksgiving Leftover Recipes

Give your leftovers new life with these crave-worthy recipes. We’re making everything from soup and pot pie to sandwiches and waffles with our Turkey Day extras.

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What to Do with Thanksgiving Leftovers

Leftover Mashed Potato Pizza

There's no need for tomato sauce on this pizza. It uses leftover mashed potatoes instead and is topped with Mozzarella, bacon, leek, garlic and basil.

Leftover Stuffing Waffles

Use up a whole lot of leftovers by cooking a stuffing-based batter in a waffle iron and topping the waffle with mashed potatoes, gravy and a dollop of cranberry sauce.

Leftover Turkey and Stuffing Reubens

Leftover turkey and stuffing find their way into a classic Reuben along with sauerkraut, Russian dressing and Swiss cheese.

Leftover Cheese Dip

Don't let cheese board leftovers go to waste. Ree has a simple recipe that will turn whatever you have on-hand into a savory and delicious dip.

Turkey and Stuffing Quiche

A quiche is the perfect way to use leftover turkey and stuffing&mdashand a little Cheddar too.

Giada's Turkey Bolognese

Turkey Pot Pie

Bird to the Last Drop

Fried Stuffing Bites with Cranberry Sauce Pesto

Thanksgiving Leftovers Hand Pies

Stuffed full of our favorite Thanksgiving leftovers, these savory hand pies are best served with cranberry sauce and gravy for dipping.

Turkey Vegetable Soup with Stuffing Dumplings

Grilled Turkey, Brie, and Apple Butter Sandwich with Arugula

Turkey Milanese

Eggs in Purgatory

Second Day Turkey and String Bean Pot Pies

Open Faced Hot Turkey Sammys

Turkey Waldorf Salad

Turkey Dumpling Stew

Dressing Griddle Cakes with Turkey and Cranberry Barbecue Sauce

Put your leftover turkey, cranberry and dressing to good use with Trisha&rsquos reimagined meal. She uses the dressing to make savory griddle cakes and tops everything with an easy, homemade barbecue sauce.

Potato Cakes with Fried Eggs and Turkey-Red Pepper Hash

You can use almost any herbs to flavor these potato cakes, and turkey and gravy can be transformed into a tasty hash to go on the side.

Turkey Frittata

Waffled Leftover Thanksgiving Brunch

Invite friends and family back over to re-celebrate the holidays with this unique brunch made from leftovers. The stuffing works perfectly in waffle form, topped with all the trimmings.

Turkey and Mashed Potato Croquettes

Looking for a fun way to use up Thanksgiving leftovers? Try these crispy/creamy turkey and mashed potato croquettes, best served with cranberry sauce and turkey gravy for dipping.

Stuffing-Stuffed Mushrooms

Hot Brown Turkey Sandwiches

Rachael's Turkey Sweet Potato Shepherd's Pie

Turkey Hash with Country Gravy

Leftover Turkey Chili

Turkey Crostini

Thanks Benedict on Stuffing Cakes with Sage Hollandaise

Turkey Tetrazzini

Leftover Thanksgiving Panini

Turkey, Mushroom and Corn Mexican Casserole

Roasted Turkey Lasagna

Leftover Roast Turkey Pho

Day-After Dip

Deep-Fried Green Beans

Sweet-and-Spicy Turkey Pitas

Roast Turkey, Avocado and Bacon Sandwich

Bubble and Squeak with Corn Puree

Rigatoni with Braised Giblet Sauce

Turkey, Cranberry and Fontina Panini

Cranberry-Carrot Muffins

Sweet Potato Soup with Blue Corn Tortillas

Turkey and Mushroom Creamy Tomato "Gravy" with Gnocchi

Leftover Thanksgiving Nachos

Turkey Broth

Stuffed Meatloaf

Day-After Turkey Soup

Cinnamon Sugar Scrap Cookies

Ree seamlessly transitions into the holiday season with these super-simple cookies. She rolls her leftover pie dough in cinnamon and sugar, then uses star-shape cookie cutters to make the sweet treats.

Potato Puppies

Have extra mashed potatoes? Add just a few ingredients and deep-fry them to make golden-brown hushpuppies that are crunchy on the outside and fluffy on the inside.

Antipasti Skewers

Don&rsquot throw out those salad scraps! Giada uses hers to make these fun, snackable skewers. Assemble the skewers when you have 10 minutes of downtime and they&rsquoll be ready to eat at the first sign of hunger.

Roasted Potato Peels

Ree makes the most of her potatoes with these crispy roasted peels. They can be eaten on their own as a snack, or added to soups and salads for an extra crunch.

Leftover Thanksgiving Pull-Apart Sliders

Food Network Kitchen takes all the best dishes on the holiday table and put them between toasted buns for the easiest party hit &mdash what's not to like?

Stir-Fried Broccoli Stems

Ree&rsquos motto is waste not, want not &mdash and it's easy to see why with recipes like this. She stir-fries her broccoli stems until browned, then punches up with the flavor with garlic, ginger and cilantro.

Cranberry-Rosemary Julep

Giada muddles frozen cranberries with sugar and rosemary, then adds a splash of bourbon to make this festive mixed drink.

Italian Hot Brown Crostini

Giada&rsquos crostini are the perfect appetizer for your day-after Thanksgiving party. A simple pesto and Dijon mustard add a kick to the bite-size sandwiches, which she tops with leftover turkey and gravy.

Cheese and Chipotle Scrap Crackers

Leftover pie dough gets the Southwestern treatment with Ree&rsquos spicy cracker recipe.

Mashed Potato Zeppole

Transform your Thanksgiving mashed potatoes into sweet, fluffy donuts with Giada&rsquos zeppole recipe. She deep-fries her pastries until golden-brown, then rolls the hot zeppole in sugar to create a crisp, crunchy crust.

Turkey Pot Pie

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 12 servings (6 servings per pie)
  • Category: entree, leftovers
  • Method: baked
  • Cuisine: American


2 10-ounce bags fresh, raw pearl onions (frozen may also be used)

3/4 pound carrots sliced thick and on the bias, cut to bite- sized pieces (about 2 cups )

3/4 pound peeled red potatoes, cut to bite-sized pieces (about 2 cups )

1 teaspoon fresh chopped thyme or ½ teaspoon dry

1 tablespoon fresh chopped parsley or ½ tablespoon dry

1 teaspoon kosher salt, depending on how salty your stock is

Few grinds freshly grated nutmeg

½ teaspoon dry mustard powder

½ teaspoon Worcestershire sauce

1 ½ pounds cooked turkey, cut into bite-sized pieces

1/4 teaspoon gravy seasoning sauce, such as Kitchen Bouquet or Gravy Master


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