Leftover-Turkey Pot Pie
We hereby declare the best part of Thanksgiving cooking is not the big meal, but the leftovers. Our best turkey pot pie recipe gives those sundry bits a second life as cozy comfort food with minimal effort and maximum payoff.
For the super-adaptable savory pie filling, grab your leftover roast turkey (thighs, turkey breast—whatever you have on hand) and mixed vegetables (blanched green beans, roasted sweet potatoes, mashed potatoes, brussels sprouts—all substitutions are welcome). Leftover gravy makes up the rich, creamy sauce, meaning you won’t need to add turkey broth, chicken broth, or heavy cream here. (If you don’t have any left, here’s a recipe you can make without drippings.) A bit of sautéed fresh onions, carrots, and mushrooms, plus some chopped parsley and frozen peas, wakes things up and gives them a new dimension.
When it comes to the pie crust, keep it simple. Skip the bottom crust and pour the veg and turkey mixture straight into a 9″ pie pan. Seal the deal with store-bought pie dough for the top crust (though if you have leftover homemade pie dough, that works too). A simple fork crimp and quick egg wash will dress it up and help with that golden brown glow. If your pie plate is filled to the brim, put it on a baking sheet to catch any drips. Use the cooking time to pour yourself a glass of that wine your uncle brought for the holiday.
