It’s almost time to fix my families favorite of Left Over Pot Pie again! I truly get excited this time of year thinking about what kind of creation I can come up with by using all the left-overs from one of our biggest holiday meals Thanksgiving! It’s a Hodge Podge of everything that was made and put together in a delicious Left Over Pot Pie. Oh, maybe I should have called it Hodge Podge Pie!
Related link: Another way to use up left-overs – try my: LeftOver ManWich.
Left Over Pot Pie is one of my husband’s favorite meals. He usually helps me clean up in the kitchen after cooking and baking for three days preparing the desserts and all the trimmings that will fill everyone within thirty minutes of sitting it all on the table. It’s two or three days of work for 30 minutes of gratification of a really full belly! Oh, and each year this Left Over Pot Pie will take on a new taste and look depending on what’s left on the table, and around here it’s usually a spoon or two of each food.
This Left Over Pot Pie is a great way to use up all those left-overs from you holiday family meal. It’s easy and quick to make and you can even freeze it and warm it up at a later date! Believe me – it’s really delicious.
- Mashed Potatoes
- Green Bean Casserole
- Ham - diced
- Candied Sweet Potatoes
- Turkey – diced
- Cranberry Sauce
- Top and Bottom – Gluten-Free Pie Crust – I use Bob’s Red Mills G.F. Pie Crust.
- 1 Tbsp. – Butter – room temperature
- Heat oven to 350 degrees and spray bottom of pie pan with non-stick spray.
- Prepare pie crust according to package (it will make a top and bottom crust). Lay the bottom crust in the prepared pie pan and bake for 15 minutes at 350 degrees. Remove from oven and start layering in your left-overs.
- This is how I layered mine from first to last layer: There is no need to reheat your left-overs just spread them on cold. Spread stuffing on top of baked pie crust, then spread on top of stuffing your mashed potatoes, then layer green bean casserole on top of potatoes, then sprinkle on diced ham, then spread sweet potatoes, then add diced turkey, then spread on cranberry sauce, then spoon on gravy.
- Top layers of left-overs with top pie crust and pinch sides over bottom crust on the outer edges. Cut slits on top of pie and brush on room temperature butter. Bake for 55 minutes or until top is golden brown.
- You may want to wrap the outer crust ring with tinfoil to keep it from getting darker than the rest of the crust. Do this after 30 minutes of baking.
I did not put the amount of each ingredient as it will depend on how much you have left. I use whatever is left-over from the holiday meal and just layer it in the pie pan. Remember: each Left Over Pot Pie you make will be different from the last one.
No matter what you put inside this Left Over Pot Pie, it will be the star of the dinner table. It’s thick flaky crust is a sure show stopper on its own! Normally my husband will ask me to make sure I cook extras of everything to ensure he is going to get his left over pot pie made for him. This meal is one of the easiest to make and you can even freeze the left-overs of the Left Over Pot Pie and serve them again at a later date. As my mother always told me growing up – want not, waste not, and there’s no wasting around here.
From my kitchen to yours,
Want a sweet recipe for left-overs? Try my Cinnamon Potato Pockets.
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