Ah, Thanksgiving left overs. They are as coveted as the big meal itself. But what to do with all of those leftovers in one easy and delicious recipe? Enter the Thanksgiving Pot Pie – not to be confused with a turkey pot pie.
Awhile back I mentioned that Curt lurrrves chicken pot pie. Well, this baby just about tops them all. And the best part is that if you’ve made Thanksgiving dinner, chances are you have all of the ingredients on hand.
With all of my recipes and cooking, I use organic ingredients when possible. This year I bought two organic turkeys for Thanksgiving (Curt smoked one on our green egg and I cooked one in the oven). Ever buy an organic turkey? If you have, you’ll know why I am using every part of the turkey (ahem, I have 7 quarts of turkey stock). Those babies are expensive!! I managed to make almost all of the Thanksgiving meal organic, which means this pot pie is also organic. Ok, stepping off soap box now.
First, I started with a deep dish pie pan to make this recipe. I set it on top of a sheet pan in case the juicy deliciousness of the pie decided to escape while cooking. I don’t want to clean up the bottom of my oven and I doubt you do either.
Then I got the pie crust I had made earlier in the morning out of the refrigerator. I recently discovered this Sour Cream Pastry Crust. I used the sweet version for my pumpkin pies and the savory version (minus the sugar) for this Thanksgiving Pot Pie. If making pie crust is not your thing, buy one at the grocery store and you’ll be good to go. You need two crusts. Roll them flat and put one in the pie pan and set one off to the side.
The pie is filled with left overs and topped with gravy. I didn’t have enough left over gravy (so I thought), so I made some out of the extra turkey stock I had from the initial round of gravy making. Confused. I may be. Three tablespoons of flour, three tablespoons of butter and about 2-cups of stock are what I used.
Next, I rounded up my ingredients. This is where it will vary, depending on what you have left over. I had stuffing, green beans, cranberry sauce, mashed potatoes and of course, turkey. I cut the beans to about 1-inch pieces and I made sure the pieces of turkey were bite size. I’m reasonably sure most savory left overs would taste wonderful in the pie. Curt asked if I could put pumpkin pie in it, and I politely dismissed his suggestion.
Time to assemble! I put a layer of cranberry sauce on the bottom. It’s a nice little surprise and I think even people that don’t like cranberry with appreciate the mouthwatering zing. Next I layered turkey, stuffing and beans.
I poured the gravy over the pie and topped with mashed potatoes.
Finally, I put the second pie crust on top. Before I did this, I brushed the bottom edges of the pie with egg wash to use as glue to make sure the top stuck. I fluted the edges together to make sure they were sealed and brushed more egg wash all over the pie. Be sure to cut vents in the pie. I had a little piece of dough left so I made a crude looking leaf of some sort and stuck it in the center.
I baked this baby for about an hour and 15 minutes. I saw some of the gravy bubbling out of the side and I knew it was done.
I let it rest for 10 minutes before serving with a salad. Oh, and I topped with giblet gravy left over from Thanksgiving.
- 2 deep dish pie crusts
- ½ cup cranberry sauce
- 1 cup turkey
- 1 cup green beans
- 1 cup stuffing / dressing
- 2 cups turkey gravy
- 1½ cups mashed potatoes
- 1 organic egg
- Roll out both pie crusts. Put one inside the pie dish and set the other aside.
- Add ingredients in layers: cranberry sauce, turkey, stuffing, green beans, gravy and mashed potatoes.
- Beat the egg and brush onto the edges of the bottom crust.
- Cover with the second pie crust.
- Crimp edges together.
- Brush top of pie with egg wash.
- Cut vents in the top.