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Leftover Turkey Pot Pie
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Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
"Transform Thanksgiving leftovers into a mouthwatering turkey pot pie, complete with savory gravy, for a satisfying meal."
Ingredients:
  • 1 cup chicken broth (from 32-oz carton)
  • 1 1/2 cups cubed (1/2 inch) dark-orange sweet potato (about 9 oz)
  • 1 cup turkey gravy
  • 2 cups fresh baby spinach leaves
  • 1/2 cup sweetened dried cranberries
  • 3 cups cut-up cooked turkey or chicken
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 teaspoon milk
Instructions:
  • Preheat the oven to 425°F. In a 3-quart saucepan, bring the broth and sweet potato to a boil. Simmer covered for about 6 minutes until the sweet potatoes are almost tender. Add in the gravy, spinach, cranberries, and turkey, gently fold everything together. Cover the saucepan and remove it from the heat.
  • Roll out 1 pie crust on a floured surface into a 12-inch diameter circle. Transfer the crust to a 9- or 10-inch deep-dish pie plate or a shallow 2-quart casserole dish, gently pressing it into the bottom and up the sides without stretching it.
  • Transfer the flavorful turkey filling into the pie crust. Place the second crust on top, seal, and create a decorative edge. Brush the crust with milk and make a few steam vents with cuts on top.
  • Bake until beautifully golden for 25-30 minutes. Let it cool for 5 minutes before indulging.

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