Thanksgiving Leftovers Turkey Pot Pies
These delicious and hearty turkey pot pies are not only a practical use of the remaining Thanksgiving bird, but they’re also a wonderful comfort food to enjoy throughout the winter.
While the leftover turkey is the star of the show, the rich and tasty vegetables and sauce mixture is the supporting cast that really makes this dish really shine. For the crust, you can use leftover pie dough or refrigerated pie pastry from your local grocery store.
Wrap unbaked pies with foil and freeze up to 3 months. When ready to use, preheat the oven to 425 degrees. Remove from the freezer and discard foil wrapping. Using new foil, wrap foil only around the pie crust edge. Place pie on a baking sheet pan. Bake for 30 minutes. Reduce oven temperature to 350 degrees and remove foil. Bake an additional 40 minutes or until golden brown and a thermometer inserted in the center reads 165 degrees. Let pie rest for 10 minutes before serving
Individual pie variation:
Make individual pot pies using 4-inch pie plates or small individual coquette casserole dishes. Prepare the recipe as described, using the smaller pie plates or dishes. The recipe will make approximately 10 individual pies. If serving immediately, bake at 375 degrees for approximately 25 to 30 minutes. If baking from a frozen state, bake at 375 degrees for 40 minutes. An instant read thermometer inserted in the center of the pies should read 165 degrees.