A stunning recipe from Thanksgiving leftovers


Food Network

This Thanksgiving, create a delicious pot pie with your leftovers.

Katherine Sauvageot, Staff Reporter

Want to make a unique dish while the family is still in town for the holidays? This is a rich, creamy and delicious way to use up some of the left-over turkey from Thanksgiving or Christmas. This pot pie makes a warm inviting meal for the whole family to enjoy.

1 h 26 m   8 serving’s   452 calories
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped mushrooms
1 tablespoon minced garlic
1/3 cup all-purpose flour
1/2 teaspoon dried sage
1/4 teaspoon dried thyme
1 1/2 cups prepared turkey gravy
1/2 cup water
1/2 cup milk
1 (14 ounce) package frozen mixed vegetables, thawed and drained
3 cups cooked turkey, cubed
Salt and ground black pepper to taste (optional)
1 pastry for a 10-inch double crust pie
Prep Cook Ready In
20 m  56m 1h 26m
1. Preheat oven to 425 degrees F (220 degrees C).
2. Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.

3. Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.

4. Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.