Leftover turkey? Here’s a perfect post-Thanksgiving meal! There are two things I enjoy about my easy leftover turkey pot pie this time of year- the first is I can never find enough recipes that use the leftover turkey we have during the holidays, and second, I want something warm and comforting that is also easy. This recipe is so homey and delicious, yet it takes just minutes to assemble. You can also use leftover vegetables, potatoes, and leftover gravy. It’s a great post-Thanksgiving dinner because it uses what you have but is also a deliciously different meal. The turkey, vegetables, and gravy are hearty, tasty, and so satisfying. It’s a great one-dish dinner that will be a family favorite after-holiday meal.
Belle’s Easy Leftover Turkey Pot Pie
2 refrigerated pie crusts
3 cups cooked, shredded, or chopped turkey or chicken
2 cups frozen mixed vegetables
1 (.87 ounce ) envelope turkey or chicken gravy mix
1 (15-ounce) can diced potatoes, drained
1 teaspoon salt
½ teaspoon pepper
2 teaspoons poultry seasoning
1 egg, beaten
Preheat oven to 425 degrees. In a 9-inch pie pan, place one of the pie crusts and set it aside. In a large saucepan, heat 1 ½ cups of water to a boil. Place the frozen vegetables in the water and bring them back to a boil. Cook for about 3 minutes. Add the gravy mix and cook until it thickens. Add the turkey or chicken and the potatoes. Sprinkle with the salt, pepper, and seasoning and mix well. When everything is hot and has thickened, place the mixture into the prepared pie plate. Top with the second crust and crimp the edges. Brush the top with the beaten egg and then make a few small slits in the crust to let steam escape. Bake at 425 degrees for about 30 to 35 minutes. For the last ten minutes, you may have to place foil over the pie. You want it to be a dark golden brown but not too dark. Let the pie sit for 10 minutes to cool before slicing.
