Is it just me or is the best part of Thanksgiving the leftovers?

So when you get a 26lb turkey for a dinner with 5 adults, obviously the leftover situation is extreme. And while it’s perfectly fine to throw everything into bread for a delicious sandwich, what happens the second day? When you’ve already had turkey two days in a row and you cannot stomach eating the same thing again!!! Hello leftover pie 😉 This recipe makes not one but TWO pies, so you can enjoy one right away, and save one for a night when you need a yummy but easy dinner fix.

INGREDIENTS

• 2 deep dish pre-made frozen pie crusts (these usually come in a two-pack!)
• 3 cups roughly chopped leftover turkey (can substitute chicken if you have no leftovers)
• 1 large onion, chopped
• 2 1/2 cups frozen mixed vegetables (mine was peas, carrots, corn, green beans, and lima beans)
• 14.5 oz sliced potatoes
• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 12oz jarred gravy (or leftover gravy if you have it)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 4 cups leftover mashed potatoes (or you can buy pre-made mashed potatoes at the grocery store)
• Cranberry Sauce (optional for topping)

INSTRUCTIONS

1. Preheat the oven to 400 degrees.
2. Add the butter to a large skillet over medium heat. Add the onion and cook for 5 minutes until softened.
3. Next add the peas, carrots and potatoes, stirring in with the onions.
4. Add the salt, pepper and flour. Stir and cook for 2 minutes then whisk in the chicken broth. Cover the skillet and bring to a boil.
5. Once the mixture comes to a boil, pour in the gravy. Stir and cook for 5 minutes until the sauce has thickened.
6. Taste for seasonings then add the cooked turkey to the skillet and stir to combine. Allow filling to cool for approximately 15-20 minutes (cooler filling allows for ease of topping with mashed potatoes).
7. Meanwhile prick your mostly thawed piecrusts all over with a fork, then place into the oven and bake the crust for 15 minutes.
8. Heat up your leftover mashed potatoes so they are easier to spread on top of your filled pies.
9. Once pie crust has pre-baked, add your cooled filling and top with mashed potatoes (using approximately 2 cups per pie).
10. Bake, uncovered for 30 minutes or until potatoes are golden brown.
11. Remove from oven and allow to cool/set on the counter for at least 15 minutes prior to serving; this allows for easier cutting and plating! If you can’t wait, I’d suggest serving in a bowl as the insides will likely want to spill out.
12. OPTIONAL: Do you like cranberry sauce? Try some with this pie, I thought it was an excellent “garnish”.

OK so obviously I tweaked this recipe to fit with the leftovers I had in my fridge post-Thanksgiving, so feel free to substitute as needed to use up YOUR leftovers! Chicken instead of Turkey. Sweet potatoes instead of mashed potatoes. Use your leftover veggies instead of frozen….that’s the best thing about this recipe, it’s an everything but the kitchen sink way to clean out the fridge, and enjoy “not that same turkey” dinner.