Thanksgiving Leftovers Turkey Pot Pies
Servings Prep Time
85″ pies 1-1/2hours
Cook Time
Servings Prep Time
85″ pies 1-1/2hours
Cook Time
Pie Crust
  1. Raid your fridge, and find all the filling ingredients you will be using in your pies.
  2. Cut cold butter into cubes and place in the freezer. Gather the remaining crust ingredients. Mix salt and flour in a medium-sized bowl.
  3. Remove the chilled butter from the freezer and add to the flour bowl. Did you notice I switched bowls? It quickly became apparent that I needed a larger one.
  4. Cut the butter into the flour using a pastry cutter. Occasionally you will need to scrape the pastry cutter with a knife to remove the chunks of butter wedged in between the grooves. Finally, run the mixture through your hands to blend in any chunks of butter that you may have missed. You may also choose to do this part in a food processor. I promise not to hold it against you…
  5. Add nigella sativa seeds, if using. You may add them earlier, I decided to add them on a whim at this stage. 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. I used almost the entire 1-1/4 cups of water to accomplish this. Try not to overwork the dough.
  6. Divide the dough in four portions. Leave one out and wrap the rest in saran wrap, and place in the fridge.
  7. 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.
  8. Roll the remaining portion out into a circle on a floured surface. Cover with a 5″ pie pan, then cut around the pan with a knife. Leave approximately 1/4″ to 1/2″ extra dough from the edge of the pan. Place the extra dough scraps in the fridge to keep chilled. I managed to make an additional lattice-top pie with the extra scraps of dough.
  9. 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.
  10. Begin layering the pie with your ingredients. I like to start with the drier ingredients first and end with the soup. In this case, I started with the mashed potatoes. I only had a little gravy left, so I only added a few tablespoons in each pie.
  11. Next, add some of your green bean casserole. I always have a bunch left, it seems like I’m the only one in the family who loves it! I also added some extra turkey, because I had it.
  12. Add the corn and turkey soup as the final layer.
  13. Roll out one of the three portions of dough that you refrigerated. Cut it the same way you cut the previous one. Cover the filled pie with the dough and press all around the edges to seal.
  14. Crimp the edges, then make slits in the center of the pie. If you have a hard time with the crimping, just use fork tines to press down on the edges.
  15. Place the finished pie in the fridge and continue with these steps until you have made four pies. Place the pies on a lined cookie sheet and bake for 45-60 minutes, or until the pies are nicely browned and bubbly. While these pies are baking, continue making the remaining pies.
  16. Christmas music makes this task a lot more enjoyable. My all-time favorite Christmas soundtrack is Third Day’s Christmas Offerings CD. If you don’t have it, you can listen to it fee on Amazon prime!
  17. Cook the remaining pies while the first batch is cooling off. If you plan of freezing some, allow to cool completely, then wrap in aluminum foil and freeze. By the way, I really can make a prettier lattice-top pie, but in this case, I was planning on eating it, so didn’t care about the presentation. Can you say STARVING?
  18. 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!
Recipe Notes

As mentioned in the post, you can microwave the frozen pies, or if you want a crisper crust, reheat in the oven.

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