Gameday recipe: Thanksgiving leftover pot pie

Published On November 20, 2012 | By Kimberly Petalas

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!


  • 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


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


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About The Author

Kimberly graduated from Hofstra University in December 2012. She has been a sports fan her whole life and grew up around sports, whether it was playing or watching them. She started her writing career interning for her local newspaper, The Gardner News, where she currently works as a reporter. In college, Kimberly wrote for Long Island Report, as well as Her Campus Hofstra.