This is my favorite pot pie to use up those holiday leftovers. I tend to make more stuffing and gravy then I need for the meal so that I can use up the leftover turkey in this way. I love the crispy stuffing crust on the top. The gravy keeps the potpie from being dry.
- 2 cups diced leftover cooked turkey
- 2 cups leftover turkey gravy
- 2 (16 ounce) bags frozen mixed vegetables (canned or already cooked works well too)
- 2 cups leftover prepared stuffing (more if desired)
- 1 tablespoon garlic powder
- 1 teaspoon ground sage
- 1 teaspoon pepper
- 1 teaspoon salt
- pie crust (optional)
- Preheat oven to 350 degrees (176 celsius).
- Cook vegetable mix according to package instructions; drain well.
- Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
- If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
- Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
- Pour gravy over the vegetable/turkey mixture.
- Top with stuffing, spreading evenly over all.
- Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.
This was really well liked. I was asked to make it again, but didn't have enough gravy for a second one. I did omit the sage and garlic powder since the stuffing was already well seasoned. The turkey was very moist and overall everything had a very good flavor.
This was really good substituting the frozen mixed vegetables with leftover green bean casserole. I didn't use as much gravy as the recipe calls for because of the creamy green bean casserole sauce.
Thanks for helping me get rid of the rest of my turkey with this delicious recipe!