Gameday recipe: Thanksgiving leftover pot pie
Not sure what you are going to do with all those Thanksgiving leftovers? I personally love turkey pot pie, and what better way to make it than with all the Thanksgiving leftovers? This recipe is easy and bakes in no time, not to mention it will make a lot of room in your fridge!
Ingredients
- Extra Virgin Olive Oil
- 2 pie crusts (like Pillsbury roll-out crusts)
- 1 cup assorted chopped vegetables (leftover from crudités plate)
- 2 cups turkey, pulled
- 1 cup gravy*
- 1 cup turkey or chicken stock*
- 1 1/2 – 2 cups stuffing
- *Or you can use leftover gravy
Preparation
Preheat oven to 350°F.
Line a casserole-type pan with one pie crust.
Pour gravy and stock in a saucepot over medium-high heat until it comes to a bubble (or use your leftover gravy).
Over medium-high heat, heat one turn of the pan olive oil and sauté vegetables until softened, about 3-5 minutes. Turn off heat and add turkey and gravy mixture to the vegetables and toss to coat.
Pour pot pie filling in the crust and top with stuffing. Cover with other pie crust and use a fork to join the two crusts together.
Bake 20-25 minutes until golden brown and bubbly.
Recipe Courtesy of The Rachel Ray Show
