Leftover Turkey and Gravy Pot Pie

These turkey and gravy pot pies are a delicious way to use up bits and pieces of holiday turkey as well as leftover gravy.

Pot pies are one of my favorite comfort foods, and I am drawn to them every time they are on a menu. I have made "from scratch" chicken pot pies, and a larger turkey pot pie, slow cooker chicken pot pie, and even a Mexican chicken pot pie, but there is something special about these easy individual pot pies.

This recipe for turkey pot pie takes advantage of the leftover turkey gravy from holiday meals. I always end up with extra turkey gravy from Thanksgiving, and not enough mashed potatoes or stuffing to pour it over. These leftover turkey and gravy pot pies are the answer!

How to Make Leftover Turkey and Gravy Pot Pies:

First, cook some diced onions, celery, and carrots in a couple of tablespoons of butter until softened.

Next, add chopped leftover turkey to the vegetables and stir to heat the turkey through.

After that, add 1 1/2 cups of leftover gravy to the mixture and heat it through, and then toss in some frozen peas and corn. If you have leftover green beans from Thanksgiving, you can chop them and add them to the mixture too.

Then, fill ramekins or other small oven proof vessels (I used these cast iron mini cocottes, which are great for retaining heat).

Finally, top the filling with pie dough, brush with an egg wash, and bake for about 30 minutes at 350 degrees F. 

Leftover Turkey and Gravy Pot Pie Recipe Variations:

I used packaged Pillsbury pre-rolled pie dough to top these pot pies. If you prefer, you can make your own homemade pie crust.  

You can make these pot pies any size you like. My cocottes were 4 inches in diameter, so I cut the pie  crust dough into 5 inch circles. If you use larger or smaller ramekins or pie plates, just make sure your crust has enough extra real estate to crimp it over your baking vessel. 

My dishes yielded 5 mini pot pies. Your yield may vary depending on the size of your ramekins.

P.S. You could also adapt this recipe for your holiday roast beef!

What if I don't have any leftover gravy? 

If you don't have any leftover gravy, you can make some just for this recipe. 

First, create a roux by cooking 2 tablespoons of butter with 1/4 cup of flour for 3 to 4 minutes. Next, add about 2 cups of turkey or chicken broth and cook, whisking constantly, until the mixture thickens. To add a depth of flavor that you would normally have from adding pan drippings, add a few drops of Gravy Master or Maggi Seasoning. 

Make-ahead tips:

This recipe for leftover turkey pot pies is great for making ahead. You can make the filling in advance and refrigerate it overnight. You can also bake these pot pies, refrigerate them, and reheat them in a 350 degree oven until heated through. They will be just as delicious. 

After the recipe, be sure to check out the fantastic Amazon gift card giveaway hosted by Juggling Act Mama! 

Leftover Turkey and Gravy Pot Pies

These turkey pot pies take only about 20 minutes to prep and about 30 minutes to bake. They are a great way to enjoy holiday leftover turkey and gravy. 

Leftover Turkey and Gravy Pot Pies Recipe

Yield: 5 servings

Author: Karen Kerr

These turkey and gravy pot pies are a delicious way to use up bits and pieces of holiday turkey as well as leftover gravy.

ingredients:

• 2 tablespoons salted butter
• 1/2 cup diced (1/4 inch) yellow onion
• 1/2 cup diced (1/4 inch)  carrots
• 1/2 cup diced (1/4 inch) celery
• 2 cups cooked turkey pieces
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cup turkey gravy
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 9-inch pie crust
• Egg wash - 1 egg whisked with a tablespoon of water and a pinch of salt

instructions:

How to cook Leftover Turkey and Gravy Pot Pies Recipe

1. Heat your oven to 350 degrees F. 
2. Melt the butter in a large saucepan over medium heat and add the onion, carrots, and celery. Cook for 3 to 4 minutes. 
3. Add the turkey, salt, and pepper, and cook for one more minute. 
4. Add the gravy, and bring the mixture to a simmer. 
5. Add the peas and corn and stir to combine. Remove the mixture from the heat. 
6. Fill your cocottes or ramekins with the mixture, up to 1/2 inch from the tops of the baking vessels. 
7. Cut the rolled out pie crust into circles, leaving enough extra to crimp the crust. 
8. Place the crusts over the the filling and crimp the dough over the edges of the pans. Brush the dough with the egg wash and slit the dough in the middle to let steam escape. 
9. Bake the pot pies for for about 30 minutes on a baking sheet. 

https://www.karenskitchenstories.com/2019/12/leftover-turkey-and-gravy-pot-pies.html

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