Easy Leftover Turkey Pot Pie Recipe

Ingredients

• 4 (9 inch) frozen pie crusts, thawed
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup frozen diced carrots
• 2 cups diced cooked turkey
• 1 cup gravy
• 1 cup diced leftover green beans
• 1 tablespoon bacon bits
• 1 teaspoon dried parsley
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ground black pepper to taste
• 1 egg, beaten
• 1 teaspoon water

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Line 2 pie dishes with pre-made pie crusts for convenience.
2. Combine corn, peas, and carrots in a microwave-safe bowl. Cover with plastic wrap and microwave until the vegetables are tender, approximately 2 to 6 minutes.
3. In a large bowl, mix the cooked corn mixture with turkey, gravy, green beans, bacon bits, parsley, sage, thyme, and black pepper. Divide the mixture evenly between the prepared pie dishes. Top each pie with the remaining crusts, trim the edges, and crimp to seal. Cut 4 slits in the top crust of each pie to vent steam.
4. In a small bowl, whisk together the egg and water. Brush this egg wash over the top of each pie crust for a golden-brown finish. Protect the edges from burning by wrapping a strip of aluminum foil around the outer crust.
5. Bake in the preheated oven until the pies are golden brown and heated through, about 45 minutes. Let cool for 5 to 10 minutes before serving your delicious leftover turkey pot pie.

Nutrition

• Calories: 595 kcal
• Fat Content: 34 g
• Fiber Content: 6 g
• Sugar Content: 3 g
• Sodium Content: 711 mg
• Protein Content: 20 g
• Cholesterol Content: 51 mg
• Carbohydrate Content: 52 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g