It may be difficult to think about right now, but come Friday, leftovers will be filling most of our refrigerators. Each year, I like to share a recipe that is perfect for using up all those leftovers. Today it’s all about Thanksgiving leftovers: turkey pot pie edition!

Thanksgiving Leftovers | Turkey Pot Pies

Chicken Pot Pie is one of my favorite cold weather dinners. It’s easy to throw together and having all the ingredients in one bite is not only delicious but super satisfying on a cold evening. Now that the temperatures are finally cooling off, chicken pot pies have been on my mind. And then it hit me. Turkey Pot Pies would be the perfect way to use up Thanksgiving leftovers! Not only are you using the turkey, but any of the sides that were on your Thanksgiving table can be incorporated into the pie, too.

Since most of us are super full after a large Thanksgiving dinner, I opted for creating these pot pies in the jumbo muffin tins (I used these) to make them a little less overwhelming. However, you could easily make them smaller with traditional muffin tins or even one large pie. A yummy and great way to use up the leftovers!

If you are looking for another idea for your Thanksgiving leftovers, I made this Kale, Cranberry and Turkey Risotto a few years ago and it was delicious too! And if you are still planning your Thanksgiving dinner and need a festive cocktail, I shared this Thanksgiving Spiced Wine Cocktail last year!

Thanks for reading, friends! I will be back tomorrow with a few last minute outfit ideas for Thanksgiving and I will be sharing a few holiday essentials if you are looking to get a jump start on your holiday shopping before Black Friday arrives. Have a great Tuesday, friends!

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Print Recipe

Thanksgiving Leftovers | Turkey Pot Pies

Turkey Pot Pies are the perfect way to use up all those Thanksgiving leftovers!

Course

Main Dish

Cuisine

Dinner, Weeknight dinner

Servings

jumbo muffins

Ingredients

• 3 refrigerated pie crusts
• 2 cups turkey, chopped
• 1 small onion, died
• 1 small redskin potato, diced
• 1 cup butternut squash, diced
• 1/3 cup peas
• 1/3 cup carrots, diced
• 1/3 cup corn
• 1 teaspoon thyme
• 2 tablespoons flour
• 1 1/2 cup chicken stock
• 1 to 2 tablespoons olive oil
• salt and pepper, to taste

Course Main Dish Cuisine Dinner, Weeknight dinner Servings jumbo muffins Ingredients 3 refrigerated pie crusts 2 cups turkey, chopped 1 small onion, died 1 small redskin potato, diced 1 cup butternut squash, diced 1/3 cup peas 1/3 cup carrots, diced 1/3 cup corn 1 teaspoon thyme 2 tablespoons flour 1 1/2 cup chicken stock 1 to 2 tablespoons olive oil salt and pepper, to taste

Instructions

1. Preheat oven to 375 degrees. To fill 6 jumbo muffin tins: cut pie crusts into 6 inch circles. Spray the muffin tins with cooking spray and work the pie crusts into each tin, making sure to press down the bottom and sides. Set aside. For the filling: sauté the onion, redskin potatoes and butternut squash in a medium skillet with olive oil. Add the peas, carrots and corn. Add the turkey and season mixture with salt, pepper and thyme. Sprinkle mixture with flour, tossing well. Add the chicken stock and simmer until the mixture is thick. Add the mixture to each tin and fill to the top. Cut strips of the remaining pie crust to make a lattice top. Bake for 45 minutes until bubbly and crust is brown.
2. *Use any leftovers and vary amount based on the number of muffin tins. You could also make into one large pie.

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