You don’t have to worry about leftovers anymore. This dish will turn ‘em leftovers into something new and as heartwarming as that Thanksgiving dinner.
Our friends from Mr. Food have this to say about the recipe:
“The ultimate comfort food has to be a bubblin’ hot Turkey Pot Pie. One forkful and you’ll know we’re right. Plus, a turkey pot pie is a great way to put all of those Thanksgiving leftovers to good use!”
Definitely delicious and practical!
Ingredients
2 cups leftover cut-up turkey
2 cups leftover veggies
2 1/2 cups gravy
1/4 teaspoon McCormick onion powder
1/4 teaspoon black pepper
1 (15-ounce) package refrigerated Pillsbury folded pie crusts (2 crusts)
Instructions
Preheat oven to 400 degrees F.
In a large bowl, combine all ingredients except the pie crust; mix well. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing crust firmly into plate. Spoon turkey mixture into crust.
Unfold second pie crust and place over turkey mixture. Pinch together and trim edges to seal then flute, if desired.
Using a sharp knife, cut four 1-inch slits in the top. Bake 40 to 45 minutes, or until heated through and the crust is golden. Allow to sit for 10 minutes before serving.
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Quick Tip: If you don’t have leftover roasted turkey, you can buy from the deli.
Thanks again to Mr.Food for this amazing recipe.
