I hope you enjoyed a wonderful Thanksgiving!
Friends, this is absolutely, hands down, my favorite way to consume Thanksgiving leftovers. That's a lot of superlatives, I know but trust me on this recipe. It's delicious, and it's probably the easiest pot pie you'll ever make since everything (aside from the crust) is already prepped and cooked.
I was first introduced to the art of the Thanksgiving turkey and leftovers pot pie my senior year of college, when one of my roommates brought one back to school after the holiday break. Her mother ran a catering business and frequently sent back trays of food that fed our entire apartment for days, so I knew this would be good. A few years later I asked my friend to share the recipe, and she revealed that there wasn't really any magic to it - just mix turkey and sides together and bake into a pot pie. This dish seems deceptively simple, because the result is definitely greater than the sum of its parts.
Baking a turkey and leftovers pot pie has become a tradition for me on the day after Thanksgiving. I've never been one to go shopping on Black Friday (at least not in stores), so it's a nice routine that I look forward to each year. Read on for my directions on how to whip up your own Thanksgiving Turkey Pot Pie, and for a few notes and tips too!
Look at that slice, stacked so high! A deep pie dish is key, and I recommend these.
I still love this flaky all-butter crust from Mark Bittman. Make a double batch for two pie crusts!
Mix it all together...
Stir in the cranberries...
Then fill your pie dish to the brim and top with more cranberries, which seep down and add moisture.
Top with a second pie crust and pinch the edges of both crusts together. Remember to cut a few holes in the top as vents!
We had tons of leftovers, but this pot pie disappeared first in less than a day!
Thanksgiving Turkey Pot Pie
- Preheat oven to 350°
- Make two pie crusts (I still love this recipe)
- Roll out one pie crust and drape it into baking dish (leave the second crust in the fridge)
- Mix together turkey and sides in a large bowl (see notes below for a few tips!)
- Spoon filling on top of pie crust, tamping it down gently as you go to level - fill to just below the rim
- Add a thin layer of cranberries on top
- Roll out second pie crust and lay across the top of your pie. This video provides a helpful overview for working with a double pie crust
- Brush top crust lightly with egg wash or melted butter
- Cut vent holes in top crust
- Bake for 30-40 minutes, or until crust is fully baked and golden brown
- Pie Crust Tip: Roll out on a marble surface (I use a pastry slab), silicon rolling mat, or between sheets of wax paper (a trick my grandmother taught me). Try to line your pie dish evenly with the crust, making sure that it stays in contact with the surface of the dish.
- I used approximately 1.5 cups each of mashed potatoes and stuffing, 2+ cups of turkey, plus one cup each of peas and green beans. I stirred in one cup of cranberry jelly and chutney, and topped with about 1/2 cup chutney.
- Figuring out the proportions is definitely more art than science and you can adjust based on personal preference. Want more meat than veggies? Or more veggies than meat? Totally up to you. I've experimented over the years, but it's always turned out well. That said, I do recommend keeping in mind the following...
- Mashed potatoes and stuffing are both great to add body to the filling and to bind the other ingredients together. I start with those items, and layer in the turkey and other sides.
- Pull the turkey into bite-sized pieces before mixing it in.
- Cranberries (whether in a sauce, jelly, or chutney) add moisture, and a nice bit of color. Don't be shy - they bake in nicely and don't overwhelm the dish.
- I omit dishes that are overly sweet (no candied yams etc) or have particularly strong flavors. For example, our Brussels sprouts had a balsamic glaze this year. They were so yummy at dinner, but I thought it would overwhelm the other flavors so left them out.