Design your own pot pie, use what you have leftover.
4 tablespoons butter, separated
1 medium onion, finely chopped
2 medium celery ribs, finely sliced
2 medium carrots, finely sliced
5 ounces mushrooms, sliced
3 garlic cloves, minced
3 cups turkey meat, diced
1 cup frozen corn
1 cup frozen peas
2 -3 cups turkey gravy
1 tablespoon fresh parsley, chopped
1 tablespoon fresh sage, finely chopped
4 cups mashed potatoes, room temperature
1⁄2 cup milk, warmed
Salt, Smokey Seasoned Salt
Pie crust or line the dish with leftover stuffing
Preheat oven to 425 degrees.
Prepare a deep pie dish by placing the pie crust or stuffing into the dish.
Melt 3 tablespoons of butter in a large skillet and add onion, celery, carrots, mushrooms and garlic. Cook over low heat until softened, about 10 minutes.
Stir in turkey, corn, peas and gravy (using enough to coat everything), to the sautéed mixture. Remove from the heat, stir in the fresh parsley and sage.
Place filling into pie dish. Mix leftover mashed potatoes with milk to soften. Spread the potatoes over the filling. Dot with the remaining butter and sprinkle with seasoned salt or salt and pepper to taste.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 – 30 minutes, or until potatoes are golden brown.
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