- (1/2 cup) Corn
- (1/2-3/4 cup) Carrots, diced
- (1/2 cup) Green Beans (or peas)
- (1) Pie Crust
- (2 cups, chopped) Whole Turkey Reservation (Small)
- (1 cup) Sweet Potatoes (any way)
- (2 cups) Mashed Potatoes
Flex the recipe to fit the leftovers (types and amounts) you have. That's the magic of a pot pie - you can make it however you like! I'm starting based on the leftovers our family had, but that doesn't mean you can't include or exclude something else, based on your family's favorites. If you don't have pie crust, for example, you can just skip it and pour the filling into a pan and still keep the potato top. If you have a LOT of leftovers and a lot of folks to feed, skip the pie pan and go with a 9x13. It's whatever you and your family needs!
1.Preheat the oven at 375 degrees F. Use leftover pie crust if you have it to line the base of a deeper pie pan.
2. Further prep vegetables if needed - dice them into smaller pieces, fit for a pie. Combine gravy, vegetables (corn, green beans, carrots), and leftover turkey in a large pot on the stove top over low heat. Warming leftovers slightly if they've been in the fridge will allow them to combine easier and more evenly. Don't worry about heating them all the way - the oven will take care of that.
3. Test taste the filling while it's on the stove. Theoretically, all of the ingredients are already seasoned, but if you feel you need to add a little something, follow your instinct and go for it!
4. Pour the filling combination onto the pie crust and spread evenly.
5. Reheat mashed and sweet potatoes to reach fluffy consistency. Top the pie with sweet potatoes, regardless of whether they are mashed, sliced, or diced. Finally, top with mashed potatoes.
6. Set in the oven for about 20 minutes or until potatoes are browned, and enjoy!