So you had a great Thanksgiving and have leftover turkey, veggies and gravy. What to do with all those yummy leftovers?
Well, you are half-way to making a delicious turkey pot pie.
You already have cooked turkey. If you had carrots, peas, green beans or onions as a vegetable, that helps, too. And gravy.
Here's how to put it all together:
Thanksgiving Leftover Turkey Pot Pie
About 3 cups cooked turkey, cut into bite-size pieces
About 2 cups leftover vegetables of any kind, preferably corn, peas, carrots, green beans and onion. Even cooked pieces of potato will do. You won't want to use leftover mashed potato - it will just disintegrate in the casserole.
About 1 1/2 cups gravy, slightly warmed
1 puff pastry sheet, thawed (thawing takes about 45 minutes)
Preheat oven to 375 degrees.
Remember to thaw the puff pastry before you begin making this recipe.
In a large (2 qt.) oven-proof casserole dish, mix the turkey, veggies and gravy together until well mixed.
Place the puff pastry sheet on top, allowing any excess to hang over the sides of the dish. Cut several vent holes into the top of the pastry.
Place the casserole dish on a rimmed baking sheet and bake in the preheated oven until the top is golden brown and looks crisp, about 40 - 45 minutes.
Other ways to use leftover turkey:
turkey tetrazzini (turkey and mushrooms with a white sauce on spaghetti)
turkey salad or sliced turkey sandwiches
turkey chili (make a regular chili without meat and add the cooked turkey)
turkey croquettes (turkey mixed with breadcrumbs and egg, rolled in crushed Ritz crackers and sauteed - serve with a sauce)
turkey shepherd's pie (substitute turkey for ground beef, add peas and carrots and mashed potatoes on top)