Delicious, one serving-size Turkey Pot Pie using your Thanksgiving leftovers and Creamy turkey soup.
Ahhhh, Thanksgiving, I'm not exactly crazy about turkey, but I do love gathering with family and friends, giving thanks, cooking, and of course, eating!
Unfortunately, when I finally sit down to my loaded plate, I'm not exactly excited.
I guess I'm just not a huge Thanksgiving food fan, but I do love pie! However, the idea of having leftovers to create something new with does leaves me excited!
Why This Recipe Works
Black Friday is known as the day when eager shoppers wake up early to fight the crowds in hopes of getting some great deals. But not in our house; to me, it's soup-day! Creamy turkey soup, to be exact.
Soup Day is usually followed by Turkey Pot Pie Day. Using the soup and the remaining Thanksgiving leftovers, I make a Turkey Pot Pie or mini Turkey Pot Pies. It's a great way to use up all the leftovers and make room in the refrigerator.
I leave a few out for us to eat, and freeze the rest for Scott to take to work for lunch.
Once frozen, these mini pies just pop right out of the aluminum pie pans and can be microwaved.
What Goes into this recipe
- Turkey Soup — Creamy turkey soup is the best option.
- Mashed potatoes — Any kind of potatoes will work, including mashed potatoes, scalloped potatoes, diced potatoes, or even gnocchi.
- Vegetables — You can use frozen mixed vegetables, or other vegetables left over from your Thanksgiving meal. This also includes refried onions, corn, and green bean casserole.
- Gravy — The gravy ties all the ingredients together and makes the turkey pot pies creamy instead of dry, If you don't have gravy left, you can use store-bought gravy.
How to Make This Recipe
You'll notice that there are no measurements for the filling ingredients. This is because everyone will have different leftovers.
This is your chance to not only get creative but to put your own spin on this recipe! The only ingredient that's required and makes this turkey pot pie so special is my creamy turkey soup.
How to Make the Pie Crust from Scratch
- Mix salt and flour in a medium-sized bowl.
- Cut in the chilled butter using a pastry cutter until the dough is crumbly. Add nigella sativa seeds, if using.
- Gradually add the ice water, a few tablespoons at a time, as you gently stir the mix with a fork. Do this until the dough begins to come together and can be pressed with your hands to form a ball.
- Divide the dough into four portions. Leave one out, wrap the rest, and refrigerate.
- Use a pastry scraper to divide the portion you left out into fourths. Place three of the portions back in the fridge to keep chilled.
How to Assemble the Pies
Preheat oven to 375 degrees F.
Roll dough out onto a floured surface. Cover with a 5" pie pan, then cut around the pan with a knife. Leave approximately ½" extra dough from the edge of the pan. Refrigerate scraps, to use later as needed.
Place the dough into the pie plate, making sure it fits snugly into the pan. Press the edges of the dough along the rim of the pan.
Begin layering the ingredients: potatoes, green bean casserole, soup, and gravy.
Roll out another portion of dough, and cut into a circle. Cover the filled pie with the dough and press all around the edges to seal.
Crimp the edges, then make slits in the center of the pie. If you prefer, use fork tines to press down on the edges, instead of crimping.
Continue with these steps until you have made four pies.
Place the pies on a cookie sheet and bake for 45-60 minutes, or until the pies are browned and bubbly. While these pies are baking, continue making the remaining pies.
Cook the remaining pies while the first batch is cooling off. If you plan on freezing some, allow them to cool completely, then wrap in aluminum foil and freeze.
Recipe FAQs and Expert Tips
The easiest way to make turkey pot pie is to begin with store-bought pie crust, or if you prefer, make some from scratch.
From there, line the pie plate with the pie dough and layer the ingredients. I recommend using shredded turkey, potatoes, diced vegetables, or your favorite Thanksgiving leftovers to fill the shell. From there, add gravy and cover with a pie shell. Bake the turkey pot pie until the crust is golden brown the the filling is bubbly.
Adding potatoes, especially mashed potatoes is a great way to thicken your turkey pot pies. Another option is to use gnocchi. The starch in the potatoes is a wonderful thickener and makes the turkey pot pies even more filling.
If you're making leftover turkey pie, you can also use stuffing to thicken the pie.
Since turkey pot pies usually include all food groups, sides aren't really necessary, unless you really want to serve it with a side.
My husband's favorite way of eating turkey pot pies is with cottage cheese and sliced avocados on the side. That might sound a little strange, but it's actually quite good!
- Other filling ideas include stuffing, green bean casserole, scalloped potatoes, gnocchi, and peas.
- If you like adding cranberry sauce to your turkey sandwiches, add some to the filling, it tastes wonderful. You can also serve it on the side.
- As mentioned in the post, you can microwave the frozen pies, or if you want a crisper crust, reheat in the oven.
- The calories are estimated from the same-sized Marie Calendar's Turkey Pot Pies.
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Turkey Pot Pie with Thanksgiving Leftovers
Ingredients
Pie Crust (or use store bought pie crust)
- 1-⅓ cups cold unsalted butter (cubed)
- 4-½ cups all purpose flour
- 1-½ tsp. salt
- ¼ tsp. nigella sativa seeds (optional)
- 1-¼ cups ice water
Filling Ingredients
- mashed potatoes
- green bean casserole
- extra turkey meat
- corn
- Black Friday Creamy Turkey Soup
- gravy
Instructions
Crust
- Mix salt and flour in a medium-sized bowl.
- Cut in the chilled butter using a pastry cutter until the dough is crumbly. Add nigella sativa seeds, if using.
- Gradually add the ice water, a few tablespoons at a time, as you gently stir the mix with a fork. Do this until the dough begins to come together and can be pressed with your hands to form a ball.
- Divide the dough into four portions. Leave one out, wrap the rest, and refrigerate.
- Use a pastry scraper to divide the portion you left out into fourths. Place three of the portions back in the fridge to keep chilled.
- Preheat oven to 375 degrees F.
Assembly:
- Roll dough out onto a floured surface. Cover with a 5" pie pan, then cut around the pan with a knife. Leave approximately ½" extra dough from the edge of the pan. Refrigerate scraps, to use later as needed.
- Place the dough into the pie plate, making sure it fits snugly into the pan. Press the edges of the dough along the rim of the pan.
- Begin layering the ingredients: potatoes, green bean casserole, soup, and gravy.
- Roll out another portion of dough, and cut into a circle. Cover the filled pie with the dough and press all around the edges to seal.
- Crimp the edges, then make slits in the center of the pie. If you prefer, use fork tines to press down on the edges, instead of crimping.
- Continue with these steps until you have made four pies. Place the pies on a cookie sheet and bake for 45-60 minutes, or until the pies are browned and bubbly. While these pies are baking, continue making the remaining pies.
- Cook the remaining pies while the first batch is cooling off. If you plan on freezing some, allow them to cool completely, then wrap in aluminum foil and freeze.
- Don't forget to share with your friends and neighbors, especially if they're elderly! Gotta spread that love around, especially this time of year!
Notes
- Other filling ideas include stuffing, green bean casserole, scalloped potatoes, gnocchi, and peas.
- If you like adding cranberry sauce to your turkey sandwiches, add some to the filling, it tastes wonderful. You can also serve it on the side.
- As mentioned in the post, you can microwave the frozen pies, or if you want a crisper crust, reheat in the oven.
- The calories are estimated from the same-sized Marie Calendar's Turkey Pot Pies.
Kathy Fisher says
This looks like another reason to remain thankful after Thanksgiving. Actually let's all just remain thankful throughout our lives. Thank you Hilda. Now, if I only had more turkey.