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Prep 20 mins
Cook 50 mins
Inspired from Pillsbury. This is a great way to use some holiday leftovers, or not, whatever the case may be. Please feel free to throw in other vegetables. It's very simple, only the top has a crust, and it's "patchwork" style. I made 4 individual pot pies.
- 2 cups turkey, cooked and cubed (or chicken)
- 1 cup frozen cubed hash brown potatoes, thawed
- 1⁄3 cup sour cream
- 1 -2 cup gravy (turkey or chicken)
- 1⁄2 red onion, chopped
- 6 ounces fresh mushrooms, chopped
- 1 garlic clove, minced
- 2 tablespoons butter
- 1⁄4 cup white wine
- 0.5 (15 ounce) package refrigerated pie crusts (one crust)
- In a skillet over medium heat, cook onions, mushrooms, and garlic in the butter and white wine, about 10 minutes.
- Combine vegetables with turkey, sour cream, and gravy. Gently fold in the potatoes.
- Divide mixture into 4 individual pot pie dishes.
- Cut the pie crust into strips vertically, then cut across making squares.
- Divide the squares among the 4 dishes, and lay them over the top of the filling. They will overlap in some areas, and will leave steam vent holes in other areas.
- Bake 375 for 45 minutes.
- Broil for a few minutes to brown crust, if needed.