If your family is anything like mine, you have piles of leftovers after Thanksgiving dinner. Turkey, potatoes, squash, and stuffing are shoved into mismatched containers and crammed into the refrigerator and freezer, waiting to be eaten for the next three meals. Our family tried getting creative with eating these leftovers by making turkey and stuffing sandwiches, or turkey stew, but none of them really put a dent in the leftovers before they began to really lose their taste.
This recipe is a game changer. Home-cooked chicken pot pie meets Thanksgiving.
You can use up your Thanksgiving leftovers and serve your family a warm and cozy meal after they sleepily return from waiting in long lines on Black Friday.
Feel free to use any variation of the recipe, as every family Thanksgiving meal is different. The stuffing and the gravy really make this recipe as delicious as it is though, so I would suggest making sure you keep those staples.
Leftover Thanksgiving PiePrint This
- 2 cups shredded leftover turkey meat
- 1 package of baby carrots
- 3 diced red-skinned potatoes
- 1 package frozen peas
- 1 jar of chicken gravy, or 1 cup leftover turkey gravy
- 1 box of stuffing of your choice
- 1 cup shredded cheddar
- Pie crust
- Leftover squash (optional)
- Leftover boiled onions (optional)
Preheat oven to 350 degrees F. Line pie plate with first pie crust. Then, boil the carrots and potatoes in a medium-sized pot with some salt. Boil until soft, then remove from heat. Meanwhile, if you are preparing stuffing, prepare stuffing according to the directions on the box. Next, drain the water from the potatoes and carrots. Return to pot, add gravy, turkey, peas, and boiled onions if desired. Cook on low for five minutes, stirring often. Remove from heat. Pour the mixture into the pie crust. If you have leftover orange squash that you would like to use in your pie, spread this evenly over the top of the mixture. Then, cover completely with stuffing. Sprinkle cheese evenly over the top. Then top with crust. Crimp edges. Bake for thirty minutes or until crust is light brown and cooked through. Cool and serve with cranberry sauce.
You can add any other Thanksgiving leftovers that you think may be tasty in this recipe, but be careful not to overfill. I would suggest putting a baking sheet underneath the pie plate when baking in case of overfill.