This leftover turkey pot pie is the ultimate day after Thanksgiving dinner made with leftover turkey and mashed potatoes! Your Thanksgiving meal will taste even better the second time around with this easy pot pie recipe. It makes two 9-inch pies, so you can even have one now and freeze one for later!
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Instructions
Preheat your oven to 425°F (220°C) and move your baking rack down to one level below center.
In a large skillet over medium heat, melt the butter and saute the onions until tender. Add the salt, pepper, onion powder, and oregano.
Pour the gravy, cream, frozen peas & carrots, and leftover turkey meat into the pan and mix until smooth. *Heat until simmering to thicken if desired.
Place each pie crust into the bottom of a 9-inch pie pan. Pour ½ of the pot pie filling into each one.
Set your pot pies on the lowered oven rack and bake at 425°F (220°C) for 15 minutes.
Remove the pot pies from the oven and top them off with 2 cups (or more) of mashed potatoes per pie. Smooth the potatoes out flat and return the pot pies to the oven to bake for 12-15 more minutes until done.
Once the pot pies are done, remove them from the oven and allow them to cool for a few minutes before serving.
Notes
2 cups of frozen peas and carrots are about 12 ounces and the pie crusts come in 2 14.1-ounce packages. 4 cups of cooked turkey weighs about 1 pound.
You could easily swap out the leftover turkey for leftover chicken and the turkey gravy for chicken gravy!
Frozen corn or cut green beans would also make a great addition to or substitution for frozen peas and/or carrots.
This recipe makes 2 9-inch pies. You can make 1 to enjoy now and freeze the other by assembling it and then freezing it on a baking sheet. Once frozen, wrap it tightly in foil or plastic wrap and store it for up to 3 months. Thaw in the fridge overnight and bake as directed.
To store: Wrap your leftover turkey pot pie tightly in foil or place it in an airtight container and refrigerate it for up to 3 days. Baked or unbaked pot pies can be frozen for up to 3 months. Flash freeze the pie on a baking sheet until fully frozen, then wrap tightly to store long-term.
To reheat: Thaw frozen pot pie overnight in the fridge. Cover with aluminum foil and bake at 325°F (160°C) for 15-30 minutes depending on how much pot pie is being heated. You can also reheat individual slices in the microwave.