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Thanksgiving Leftovers Pot Pie

Thanksgiving Leftovers Pot Pie

Recipe Details

YIELD: 8 servings
PREP TIME: 10 minutes
TOTAL TIME: 1 hour 10 minutes

Thanksgiving Leftovers Pot Pie

2 to 3 cups cooked, canned or frozen green beans, cut into 1-inch pieces
1 cup leftover gravy
1 can (10-3/4 oz) condensed cream of chicken soup
2 cups cooked sweet potatoes or sweet potato casserole
2 cups mashed potatoes
1/2 lb leftover turkey, cut into cubes
1/2 cup cranberry sauce
1 egg
1 tablespoon water
1 sheet puff pastry (from 17.3-oz package), thawed



  1. Heat oven to 375°F. Spread green beans in a single layer in a PYREX® EASY GRAB 2-QT BAKING DISH.
  2. In a small bowl, mix gravy and soup. Add a little water or milk, if necessary, to make it a consistency that will spread easily. Pour over beans. Layer with sweet potatoes, mashed potatoes, turkey and cranberry sauce.
  3. In another small bowl, beat egg and water. Brush some of the egg mixture on edges of baking dish.
  4. Cover filling with puff pastry, pressing pastry gently on edges of dish. Crimp with tines of fork, if desired. Cut a few small holes in top of pastry to vent. Brush with remaining egg mixture.
  5. Bake for 45 minutes or until crust is golden and filling is bubbly. Cool 15 minutes before slicing.


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