Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Thanksgiving Leftovers Pie
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- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 511
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 26 g
- Cholesterol
- 123 mg
- Sodium
- 803 mg
If your Thanksgiving leftovers are starting to take over the fridge, this cozy potpie is the answer. Stuffing becomes the crusty base while layers of turkey, gravy, mashed potatoes, sweet potatoes and cranberry sauce come together under a flaky crust. We’ve tapped into a combination of classic leftovers, but the pie is easy to customize with whatever you have on hand. You could use all mashed potatoes or all sweet potatoes if that's all you have around, and you can even toss in leftover vegetables like Brussels sprouts or green beans chopped into bite-size pieces.
- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 511
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 26 g
- Cholesterol
- 123 mg
- Sodium
- 803 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and set aside.
- Press the stuffing into the bottom of an 8-inch cast-iron skillet, round cake pan or pie plate. Layer the turkey evenly over top and pour or spoon on the gravy to cover the turkey evenly. Scoop alternating balls of mashed potato and sweet potato over top (an ice-cream scoop works well for this) and spread to make an even layer. Top with spoonfuls of the cranberry sauce.
- Cover the top of the pie with the dough. Fold the edges under and then crimp the dough around the top. Cut a couple of small slits in the top to vent steam and brush the entire crust with the beaten egg. Sprinkle the top lightly with flaky salt.
- Place the pie on the prepared baking sheet and bake until the crust is deep golden and the filling is bubbling a bit through the air vents, 45 to 55 minutes. Let cool at least 15 minutes before serving.
