Recipe by taytay411
All that leftover Thanksgiving dinner but tired of just leftovers...than try this leftover turkey dinner pot pie. I use a variation of veggies depending on what we have for the big dinner (This year we used carrots, corn and and asparagus). This recipe can be made in small individual size pie pans or in a large pie pan as well. I have taken several recipes and tweaked it to my own liking. This can also be prepared in advance and frozen once assembled and baked at a later day.
Top Review by awalde
This is my first pot pie in my life!<br/>Fresh vegetables (mix of zucchini, red peppers), chicken instead of turkey and cream cheese instead of condensed cream of chicken soup. <br/>I really had lefover gravy form chicken that I was more than happy to use for this recipe!<br/>We had a wonderful dinner with this pot pie, and I 'm sure I will follow your suggestion changing the ingredients depending from what I have on hand.<br/>Thanks a lot for posting your recipe and for sharing!
- pastry dough, for a 9 inch double crust pie
- 2 cups cubed cooked turkey
- 2 cups mixed vegetables, thawed if using frozen veggies
- 2 tablespoons chopped onions
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1⁄2 cup milk
- season with salt & pepper
- 4 tablespoons gravy (OPTIONAL-I used leftover gravy for sauce, helpful)
- to thicken potpie gravy
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Line bottom of pie pan with crust. (Spray with NonStick to prevent sticking).
- In a skillet saute the chopped onion until slightly soft and set aside.
- Mix together the turkey or chicken, mixed vegetables, onion, soup and
- milk in saute pan. Cook ingriendients til pot pie sauce begins to boil.
- Pour into pie crust, cover with top crust and crimp edges. Poke holes in
- top crust and bake for 40 to 50 minutes.
- When done, let set for 5 to 10 minutes before serving.
- Served with leftover mash potatoes/sweet potatoes, cranberry sauce and salad! Great meal to help deplete all those leftovers with a twist.