"Left Over" Turkey Pot Pie

By Chef Bob V – Mississauga, ON
  • Prep Time: 30
  • Total Time: 60
  • Servings: 6

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About this Recipe

This is my "day 3" recipe when I am still loving the taste of turkey dinner, but looking for some change.......


6 Individual Pot Pie Dishes
2 Pkg Tenderflake Deep Dish Pie Shells
2 cups Roast Turkey - Diced
1 1/2 cup Stuffing
1 1/2 cup Mixed Vegetables - left over diced or Frozen
3/4 cup Gravey
1 1/2 cup Campbells Cream Stock or reconstituted cream soup of your choice
1 egg


Roll out pie shells and line the pot pie dish and cut out lids, set aside

Fill each dish with equal amounts of all the remaining ingredients except for the egg.

Top with the lid you cut out, crimp and make a few slits in the dough.

Brush with egg wash.

Bake at 400 F until the pastry is golden brown and the filling is fully heated and bubbling.

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