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. You know, not too many people like leftovers. But, I do! Especially, if I am the one who prepared the food in the first place. Why allow food to go to waste? Plus, you can turn leftovers into a totally different meal like we did with the turkey and made this yummy pot pie.
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.
