Turkey Pot Pie and Shepherd's Pie

I used some of our Thanksgiving leftovers to make a Turkey Pot Pie and a Shepherd's Pie

These turned out well, and my family approved, so I want to record how I did these for another year when I have Thanksgiving leftovers to use. 


You need several cups of cooked turkey, vegetables, green bean casserole, and herb stuffing. 

For Pot Pie, you'll need two pie crusts.

For Shepherd's pie, you'll need leftover mashed potatoes. 

Preheat the oven to 450 degrees. 

To prepare the filling:

Heat a deep skillet on medium- high heat. 

Add a few tablespoons of butter. 

Add leftover vegetables such as broccoli, carrots, peas, and corn. 

Add leftover green bean casserole. Heat and stir everything together. 

Add leftover stuffing, breaking large clumps into smaller and smaller pieces, stirring consistently. 

Add chicken broth as needed to create a gravy in, with, and around the vegetable-casserole-stuffing mixture. 

Chop light and dark meat turkey into small pieces and mix those in as the mixture simmers. 

Prepare two pie pans with Pam cooking spray. 

To make the Pot Pie:

Line one pan with a pie crust. 

Fill this crust with the turkey-gravy-veggie mixture. 

Cover this with a second pie crust, folding and pinching to attach the top crust to the bottom crust, cutting slits in the top. 

To make the Shepherd's Pie:

Fill the second prepared pie pan with the turkey-gravy-veggie mixture. 

Heat the leftover mashed potatoes in the microwave or a separate pot on the stove top to make them easier to spread. 

Spread the mashed potatoes on top of the mixture.

Melt a few tablespoons of butter and pour the melted butter on top of the mashed potatoes. 

Bake both pie in the oven at 450 for twenty-thirty minutes. 

Then reduce heat to 350 degrees and continue baking for twenty or thirty more minutes, until the pot pie and Shepherd's Pie are golden brown and bubbling. 


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