So you made all this Thanksgiving food, and now you have a ton of leftovers.
What to do, what to do?
You make leftover turkey pot pies, of course!
My mom gave me this idea a few years ago, and when I was thinking about all the ways you can use up those leftovers without getting completely sick of them, this one popped into the front of my mind.
My guess is: you’ll have lots of turkey, extra veggies from stuffing or other side dishes, you definitely have some broth that needs to be used up, and you could even have some leftover pie crusts! No reason to even venture out into the storm on Friday because you have all those ingredients on hand.
While I kept this recipe fairly traditional, you can definitely add whatever leftovers you want in there. Sweet potatoes, mashed potatoes, glazed carrots, etc. This pot pie is yours to have fun with. Oh also, you don’t have to make yours into individual pot pies – all the ingredients can be thrown into one big pie dish of course!
Now, in case you’re still planning for Thursday – let’s recap some dishes you should totally add to your menu!
Cocktails are important. This cranberry apple cider punch is one of my favorites to make.
Desserts? Duh. Always room for desserts. Pumpkin cheesecake brownies, dark chocolate pecan pumpkin bread (with a cinnamon glaze swirl!), easy chocolate and pumpkin bars, and pumpkin pie cheesecake. See a theme here?
And then when that’s all said and done, we make this leftover turkey pot pie AND Apple Cheddar Turkey Sandwiches too.
- 2 tablespoons olive oil
- ½ small onion, diced
- 1 clove garlic, minced
- 1 cup chopped celery
- 1 cup diced carrots
- 1 cup frozen peas
- 2 cups leftover turkey, shredded
- Salt and pepper
- ¼ cup all-purpose flour
- 2-3 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 teaspoon fresh thyme, chopped
- 1-2 sheets pie crust, thawed
- 1 egg, lightly beaten
- Preheat oven to 400 degres F.
- Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, celery, and carrots, and cook until soft and translucent, about 4-5 minutes.
- Add frozen peas, and turkey. Season with salt and pepper and stir. Sprinkle the flour over the mixture and stir well. Pour in the broth, and the heavy cream, and reduce heat to low and bring to a boil. You want the mixture to thicken up! Season with additional salt and pepper and add in the chopped thyme.
- Either pour the entire mixture into a casserole dish or pie pan, or individual ramekins depending on how you want to serve them. If you do the individual servings, you will need two sheets of pie crust.
- Roll the crust out so that it's about 1 inch larger than the pan you're using. Place the crust on top of the pot pie. Cut vents into the center of the crust, and brush the egg on to crust (this helps it turn perfect golden brown!).
- Bake for 35-40 minutes, or until crust is golden brown and the center is bubbly.