Thanksgiving Leftover Pot Pie
Transform your post-Thanksgiving feast into comfort food perfection with this irresistibly hearty Thanksgiving Leftover Pot Pie. This recipe is the ultimate way to reinvent holiday leftovers, combining tender bites of cooked turkey, a medley of roasted vegetables, creamy mashed potatoes, and savory gravy into a luscious filling. Topped with a flaky, golden pie crust, each slice delivers a warm, nostalgic bite of Thanksgiving flavors wrapped in one dish. Perfect for cozy family dinners, this pot pie is easy to prepare and ready in under an hour. Plus, it’s a versatile recipe that allows you to use whatever holiday leftovers you have on hand, reducing food waste while creating a dish everyone will love. Whether you're savoring this for lunch or dinner, it’s a satisfying way to relive the flavors of the holiday season.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups turkey or chicken broth
- 1 cup leftover gravy
- 2 cups cooked turkey, shredded or chopped
- 2 cups cooked vegetables (such as green beans, carrots, or peas)
- 1 cup mashed potatoes
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon fresh thyme or rosemary (optional, for flavor)
- 1 sheet pie dough (store-bought or homemade)
- 1 large egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the turkey or chicken broth and leftover gravy until smooth. Simmer for 2-3 minutes until the mixture thickens slightly.
Stir in the cooked turkey, vegetables, mashed potatoes, salt, pepper, and fresh thyme or rosemary (if using). Mix well until all the ingredients are evenly coated and warmed through. Remove from heat.
Transfer the turkey and vegetable mixture into a 9-inch pie dish or a similar oven-safe dish.
Roll out the pie dough on a lightly floured surface, if necessary, until it’s large enough to cover the pie dish. Carefully lay the dough over the filling, pressing the edges to seal. Trim any excess dough and crimp the edges for decoration, if desired.
Cut 3-4 small slits in the top of the crust to allow steam to escape.
Brush the top of the crust with the beaten egg for a golden, glossy finish.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let the pot pie cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 6459 mg | 281% | |
| Total Carbohydrate | 232.1 g | 84% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 30.6 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 407 mg | 31% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3594 mg | 76% | |
*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.
