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Turkey Pot Pie

We hereby declare that the best part of Thanksgiving cooking is not the big meal, but the leftovers. This turkey pot pie recipe gives them a second life in the form of a deeply comforting, super adaptable, and easy savory pie.

For the pie filling, grab your leftover turkey (thighs, turkey breast—whatever you have on hand) and mixed vegetables (blanched green beans, roasted sweet potatoes, mashed potatoes, brussels sprouts—all substitutions are welcome). Leftover gravy makes up the rich, creamy sauce, meaning you won’t need to add turkey broth, chicken broth, or heavy cream here. A bit of sautéed fresh onions, carrots, and mushrooms, plus some chopped parsley and frozen peas, add a bite of freshness.

When it comes to the pie crust, keep it simple. Skip the bottom crust and pour the veg and turkey mixture straight into a 9-inch pie pan. Seal the deal with store-bought pie dough for the top crust (though if you have leftover homemade pie dough, that works too!). A simple fork crimp and quick egg wash will dress it up and help with that golden brown glow. If your pie plate is filled to the brim, put it on top of a baking sheet to catch any drips. Use the cook time to pour yourself a glass of that wine your uncle brought for the holiday. It’s cozy comfort food with minimal effort, maximum payoff.

 

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