Using Your Leftovers: Pot Pies

I don’t know exactly how big our turkey will be next week, but I know it will be at least 10 pounds, and I am anticipating a lot of leftovers. A lot. Unless Heather or Dan have some turkey-eating super-powers that I’m unaware of, there is no way we are going to come even close to finishing that turkey.


While some people would dread eating turkey day after day come next Friday, I’m looking at it as a challenge. What can I do to make the leftovers more fun and interesting?

Since I know we’ll also have some leftover vegetables and potatoes, I think I’ll be turning some of them into personal turkey pot pies! The recipe is very flexible, so you can use whatever leftover cooked vegetables you have on hand, and increase or decrease the proportion of turkey to vegetables as you wish. Just leave the total amount about the same so that you have the right amount of gravy and biscuit topping.

I practiced making these cute little pies with some leftover chicken and roasted vegetables, and that worked too. Enjoy!


Leftover Pot Pies

Makes 6 individual pies

Inspired by The Joy of Cooking

2 1/2 c leftover chicken or turkey, shredded

3 c leftover roasted vegetables

For the gravy:

4 T butter

1/2 c whole wheat flour

2 c chicken or vegetable stock (water will work in a pinch)

1 1/2 c cream or 1 1/4 c milk

1/2 tsp lemon juice

1/2 tsp ground nutmeg

1 tsp salt

1 tsp pepper

For the biscuit topping:

1 c whole wheat flour

1 c all-purpose flour

1 tsp salt

1 T baking powder

5 T butter

3/4 c milk

Preheat the oven to 400F. Mix the meat and vegetables together, and distribute evenly among 6 ramekins.

Make the gravy. Melt the butter and quickly whisk in the flour. Add the stock and cream and bring to a simmer, whisking continuously, for 1-2 minutes. Remove from the heat and stir in the lemon juice and seasonings. Distribute evenly among the ramekins.

Make the biscuit topping. Mix together the flours, salt and baking powder. Cut in the butter until you have coarse crumbs. Stir in the milk, and top each ramekin with some of the biscuit mixture.

Bake at 400F for 25-30 minutes, until the biscuits start to brown and the gravy is bubbly. Allow to cool for 5-10 minutes before serving.



    • Julie @savvyeats says

      Hahaha, will do. Heather and I also have a plan to watch each of the Thanksgiving episodes of Friends next week 🙂

      • says

        I hope that sweatpants are appropriate attire for this Thanksgiving feast.
        and by thanksgiving feast, I sort of mean the entire weekend.
        um. #sorryimnotsorry.

        Or – shall we dress up!? OH! I should pack tonight. or at least make drawings! (remind me!) I can bring a FANCY dress. And diamonds. and pearls.

        and triple XL navy blue 10 year old, old man sweatpants.

        this is okay, right?

          • Julie @savvyeats says

            You can wear whatever you want while you’re here. You don’t have to get fancy on Thanksgiving if you don’t want to! But if you get fancy, I’ll dress up too.

            Though, our apartment is probably too chilly for my wedding dress.

  1. says

    Those ramekins are seriously cute!

    I need to buy ramekins because I want to make creme brulee. My fear is that I’ll only make it once and then have $40 of ramekins I’ll never use again, taking up space in a cupboard somewhere.

    But it’s comforting to know they can be used for other things too.

    • Julie @savvyeats says

      Have you checked Crate & Barrel? They have some really cute ones (like the ones in this post!) that are only a few dollars each…

    • says

      Alina – the little ramekins also make GREAT little dishes for a) mini cakes b) servings of snack mixes/granola c) seasoning/condiment dishes for buffets/family style dinners or d) sprinkles. they are really cute holding sprinkles 😉

  2. says

    i think my turkey eating super powers are pretty fantastic.

    and i would like some more turkey please.
    maybe in a wrap. with some cranberry mustard. and a schmear of mashed potatoes.

    also. i was looking at cookie recipes today, and i realized i miss your kitchenaid. already.