Holiday Leftovers Pot Pie Recipes

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LEFTOVER POT PIE



Leftover Pot Pie image

The perfect way to use up all the leftovers from Holiday Feasts. You can substitute any meat for the turkey. I have used beef as well, and it makes a wonderfully tasty dish that doesn't remind you that this is the 4th time you have eaten Christmas dinner. Turkey stock can be used in place of turkey gravy.

Provided by Elizabet Childers

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Turkey Pot Pie Recipes

Yield 6

Number Of Ingredients 6

2 cups leftover turkey, chopped or shredded
2 cups turkey gravy
2 cups mixed vegetables
2 (9 inch) unbaked pie shells
2 tablespoons cornstarch
¼ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • If you are using stock, bring the stock to a boil. Add cornstarch to cold water, and blend until smooth; whisk into stock to thicken.
  • Line a 9 inch pie plate with pastry. Mix turkey and vegetables together, and place in pie crust. Pour gravy or thickened stock over turkey and vegetables. Cover with remaining pie crust. Cut slits in the top to release steam.
  • Place pot pie on a cookie sheet to prevent stock from over flowing into your oven. Cook in center of oven until crust is golden brown, approximately 1 hour. Slice, and serve hot.

Nutrition Facts : Calories 506.4 calories, Carbohydrate 41.7 g, Cholesterol 38.3 mg, Fat 27.8 g, Fiber 4.4 g, Protein 20.1 g, SaturatedFat 6.3 g, Sodium 766.6 mg, Sugar 0.1 g

THANKSGIVING TURKEY POT PIE



Thanksgiving Turkey Pot Pie image

Oh yum! The filling is creamy and flavorful, the crust is delicious and flaky. I can't think of a better way to revamp Thanksgiving leftovers!

Provided by Doreen Fish

Categories     Casseroles

Time 45m

Number Of Ingredients 16

3 c leftover turkey or chicken cut into cubes
2 c mixed veggies... what ever you want... I used peas, corn, and green beans
1/3 c butter
1/3 c flour
1 small onion, chopped
salt & pepper, to taste
1/8 tsp dried thyme
1 1/2 c chicken broth
3/4 c milk
PIECRUST
2 c unbleached or white ap flour
1/4 tsp salt
1 c vegetable shortening... I used Earth Balance a non gmo organic canola / soy mix shortening but any kind will do
1 large egg
2 Tbsp ice cold water
1 Tbsp white vinegar

Steps:

  • 1. Heat butter in a large saucepan over medium heat until melted. Stir in flour and cook til bubbly and thickened. Add onion, thyme, salt and pepper to taste. Cook, stirring constantly, until mixture is thickened. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Cook another minute or so longer. Stir in turkey and vegetables. Heat oven to 425ºF. Prepare the pastry. Put one pie crust in a 9 inch pie pan and fill with mixture. Put remaining crust over top and pinch together edges. Pierce with sharp knife or fork for steam to vent. Bake 35 - 40 minutes until golden brown and bubbling up through slits in crust. NOTE: Carrots and celery is awesome in here too... I was out of those 2 veggies so I used what I had.
  • 2. Pie crust Combine flour with salt. Cut into flour and salt, the room temperature shortening with a pastry blender until mixture resembles large peas. Beat egg, water and vinegar together. Pour over flour mixture and stir with a fork until moistened. Divide dough in half. Flatten first half into a circle and roll out between 2 sheets of wax paper. *Doing the crust this way makes it tender as handling it too much will produce a tough crust. Remove the top sheet of wax paper and invert crust onto pie plate. Peel 2nd sheet of wax paper from the crust and fit crust into pan. Once your turkey mixture is in the pan invert crust over top of pie and seal edges.

POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES



Pot Pie with Leftover Pot Roast and Vegetables image

The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the next night.

Provided by Valerie

Categories     Main Dishes     Beef     Pot Roast Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 (14.1 ounce) package double-crust pie pastry, thawed
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ (14.5 ounce) cans beef broth
1 dash hot pepper sauce, or more to taste
salt and ground black pepper to taste
2 cups shredded leftover pot roast
1 cup diced cooked potatoes
¾ cup diced cooked carrots
½ cup diced cooked onions
½ cup frozen peas
½ cup frozen corn

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside.
  • Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C).
  • Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
  • Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.
  • Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 30.7 g, Cholesterol 63.5 mg, Fat 33.1 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 12.2 g, Sodium 613.5 mg, Sugar 2.1 g

HOLIDAY LEFTOVERS POT PIE



Holiday Leftovers Pot Pie image

I made this yummy potpie recipe this year after Christmas to use up leftover veggies and turkey. We devoured this so fast and it was very easy. I used prepared pie pastry from the store...knowing that I would not want to fuss with a homemade pastry right after the holidays. Next time, I might plan ahead and make an extra pastry when making holiday pies, wrap it and store for making this recipe. PLEASE NOTE: The cook time is accurate, having made this several times now. Baking time may vary slightly depending upon the type of pie pastry you have used.

Provided by HeatherFeather

Categories     Savory Pies

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 prepared double crust pie crust (purchased or homemade)
2 cups chicken stock
2 -3 cups leftover cooked turkey or 2 -3 cups leftover cooked chicken, diced
1/4 teaspoon salt (I used Jane's Crazy Mixed Up salt blend, or to taste)
2 tablespoons unsalted butter (the real thing here)
6 tablespoons white lilly all-purpose flour
1 cup skim milk
1 1/2-2 cups cooked carrots (leftovers, I used a can of LeSeuer whole baby carrots)
1 cup corn, cooked (leftover)
1 cup lima beans (whatever you had leftover) or 1 cup green beans, cooked (whatever you had leftover)
1/2 cup cooked ham, diced, leftovers (optional)
1/4 teaspoon ground black pepper

Steps:

  • Line a deep dish pie plate (10") with pie pastry and set aside.
  • Preheat oven to 425°F Have ready a cookie sheet lined with foil (you will set this on the rack below your pot pie to catch any drips).
  • In a medium saucepan, melt the butter over medium heat; Whisk in the flour (it will look dry) until combined.
  • Slowly add some of the chicken stock, whisking to blend well, then adding a bit more, repeating until all is added.
  • Next whisk in the milk, also whisking in and blending well slowly.
  • Cook, whisking occasionally until somewhat thickened,raising heat slightly if needed, approximately 10-15 minutes.
  • Add the cooked meat, vegetables,salt, peppers, cooking about 3 minutes until heated through, stirring, test for seasonings, adding more salt or pepper if needed.
  • Pour into the pie pastry lined pan.
  • Now you have a choice on how to top this:.
  • Choice #1: Roll out the second piece of pie pastry and top the pie, sealing edges, and use a knife to cut out a hole the size of a small coin in the center of the pastry, as well as five vent slits around the pastry.
  • Choice #2: The original recipe suggested using a cookie cutter to cut out 12 leaf shapes out of the top crust and then placing the leaf shapes on top of the pie (instead of having a full top crust) -- up to you if you wish to make it look "fancy" or not.
  • Bake uncovered for 12-15 minutes or until crust is golden and the filling has begun to bubble (if the crust is done, its finished).
  • Let cool a bit before serving.
  • This will be served scooped out with a spoon; don't expect to be able to cut this into neat, firm pieces; the filling is very saucy.

Nutrition Facts : Calories 562, Fat 28.6, SaturatedFat 8.7, Cholesterol 48.9, Sodium 617.2, Carbohydrate 51.8, Fiber 4.2, Sugar 5.6, Protein 24.6

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Top Asked Questions

What to do with leftover Turkey Pot Pie?
Leftover Turkey Pot Pie is the perfect way to use up leftover turkey from your holiday meal! Turkey pot pie can be complex or it can be easy, the choice is up to you. I prefer to cheat and use frozen vegetable mix in mine – not only does it include corn which is my favorite thing in a pot pie, it also saves you a good 20 minutes of prep time.
What is the best way to cook a pot pie?
Mix turkey and vegetables together, and place in pie crust. Pour gravy or thickened stock over turkey and vegetables. Cover with remaining pie crust. Cut slits in the top to release steam. Place pot pie on a cookie sheet to prevent stock from over flowing into your oven. Cook in center of oven until crust is golden brown, approximately 1 hour.
What can I do with leftovers from Christmas?
The perfect way to use up all the leftovers from Holiday Feasts. You can substitute any meat for the turkey. I have used beef as well, and it makes a wonderfully tasty dish that doesn't remind you that this is the 4th time you have eaten Christmas dinner. Turkey stock can be used in place of turkey gravy.
How to cook turkey pot pie with gravy?
Directions. Pour gravy or thickened stock over turkey and vegetables. Cover with remaining pie crust. Cut slits in the top to release steam. Place pot pie on a cookie sheet to prevent stock from over flowing into your oven. Cook in center of oven until crust is golden brown, approximately 1 hour. Slice, and serve hot.

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