This Turkey Potpie is very forgiving, and can really incorporate most leftovers. I made this one (including a homemade pie crust) in the time it took me to saute some kale for lunch today – I didn’t time it, but couldn’t have been more than ten minutes. Now, feel free to let your family think you slaved over it, but in reality – it’s quick and easy! We are using leftovers here, so no measurements – just use up what you have.
Day After Turkey Pot Pie
mashed potatoes (sweet potatoes are also tasty)
frozen peas (or leftover greens of some sort – sautéed green beans, asparagus, etc.)
pie crust (make your own or buy a decent quality one from the store)
Step one: Grease a 9 inch pie pan. Cover with a layer of mashed potatoes, then sprinkle on something green.
Step two: Add a layer of stuffing and then one of turkey.
Step three: Cover with gravy (there is purposely no picture of this because it looks pretty gross and I’m trying to encourage you to make this!).
Step four: Cover whole pie with a pie crust. Cut vents in top. Bake at 350 for 30 – 45 minutes (or until warmed through). You’ll probably need to cover the edges with foil so they don’t burn.
This dinner is warm and comforting – and leftovers are fantastic the next day. The potato layer eliminates the need for a second crust. If your kids don’t like their food mixed (mine don’t), just leave a little bit of the ingredients aside and create a plate for them to enjoy while you savor the piping hot, delicious potpie!
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