Leftover Thanksgiving Pot Pie

 Leftover Thanksgiving Pot Pie


  • 2 pie crusts (for top and bottom)
For sauce-
  • 1 cup water
  • 1 cup leftover gravy
  • 1 cup milk
  • 3/4 cup flour
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt/pepper
For Filling

  • 3 cups leftover turkey, diced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1/2 cup onion, diced
  • 12 oz bag frozen peas/corn mix


  1. Preheat oven to 425 degrees
  2. Make the sauce- In a medium bowl whisk flour, onion powder, garlic powder, garlic salt and pepper. Add milk and whisk until combines and set aside. 
  3. In a small pan boil water and gravy. Whisk in rest of ingredients. Cover over medium heat, stirring constantly until thick. 
  4. Remove from heat, cover and set aside.
  5. Make Filling- in a large skillet add EVOO. Add onion, carrots and celery. Cook until softened.
  6. Add in bag of frozen peas/corn. Cover and let cook for about 5 minutes. Turn off heat. 
  7. Stir in turkey.
  8. Stir in sauce.
  9. Assemble pie- Roll one pie crust onto bottom of pie pan.
  10. Add filling into pie.
  11. Top with other pie crust. Go around edges and pinch closed.
  12. Cut X in top of pie crust
  13. Bake for 30 minutes.
  14. Let cool for 10 minutes.
  15. Serve
  16. Enjoy!!!!!

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1 comment

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