Holiday Leftovers Pot Pie
Transform your holiday leftovers into a comforting masterpiece with this Holiday Leftovers Pot Pie! Perfect for repurposing cooked turkey, mashed potatoes, and roasted vegetables, this recipe combines hearty ingredients with a creamy thyme-infused gravy, all tucked into a flaky pie crust. It’s a quick and family-friendly way to reduce food waste while enjoying the flavors of the season in a whole new way. With just 20 minutes of prep time, this golden, bubbling pot pie is ready to delight your taste buds and bring warmth to your table. Serve it as a delicious post-holiday dinner or a crowd-pleasing lunch that turns leftovers into a second celebration!
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Recipe Information
Ingredients
- 2 cups Cooked turkey (or protein of choice)
- 1.5 cups Leftover vegetables (e.g., green beans, carrots, peas)
- 1 cup Leftover mashed potatoes or sweet potatoes
- 1.5 cups Gravy or stock
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 0.5 cup Milk or cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Fresh thyme leaves
- 2 sheets Refrigerated pie crust (top and bottom)
- 1 Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until lightly golden to create a roux.
Slowly whisk in the gravy or stock, ensuring no lumps form. Add milk or cream and cook until the mixture thickens, about 3-4 minutes.
Stir in the turkey, leftover vegetables, mashed potatoes or sweet potatoes, salt, pepper, and thyme. Cook for 2-3 minutes, then remove from heat.
Roll out one sheet of pie crust and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Spoon the turkey and vegetable mixture into the prepared pie crust, spreading it evenly.
Roll out the second sheet of pie crust and place it over the filling. Pinch and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash over the top of the pie crust.
Place the pie dish on a baking sheet to catch any spills, then bake in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is bubbling.
Let the pot pie cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 4588 mg | 199% | |
| Total Carbohydrate | 160.8 g | 58% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 28.8 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 426 mg | 33% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2864 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
