Open-Faced Turkey Pot Pie: A Celebration of Leftovers

The aroma of Thanksgiving dinner always brings a rush of fond memories – the crackling skin of the turkey, the earthy scent of roasted root vegetables, the comforting embrace of mashed potatoes. But it’s often the day after, staring into the refrigerator’s bounty, that a different kind of culinary inspiration strikes. I remember one particular post-Thanksgiving afternoon, armed with a mountain of delicious leftovers and a desire to transform them into something new and equally comforting. This open-faced turkey pot pie was born out of that very moment, a simple yet ingenious way to reinvent the star of the feast into a dish that feels both familiar and wonderfully fresh. It’s a testament to how a little creativity can turn yesterday’s favorites into today’s delightful meal.

Recipe Overview

• Prep Time: 35 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6-8
• Yield: 1 pie
• Dietary Type: Comfort Food

Ingredients

This recipe is a beautiful canvas for utilizing those beloved Thanksgiving leftovers, making it incredibly adaptable. The core components are simple and focus on bringing out the best in what you already have.

• 4 small potatoes, boiled, peeled, and diced into ½-inch cubes. Opt for waxy potatoes like Yukon Golds or red potatoes for the best texture, as they hold their shape well after boiling.
• 2 (10-ounce) cans turkey gravy. If you happen to have homemade turkey gravy from scratch, by all means, use it! About 2 ½ cups of rich, homemade gravy would be a fantastic substitute.
• 3 cups frozen mixed vegetables (thawed). A classic medley of peas, carrots, corn, and green beans works beautifully here. Ensure they are fully thawed to avoid releasing too much water into the filling.
• 3 cups cooked turkey, leftovers (diced or shredded). This is the heart of the pie! Whether it’s dark meat, white meat, or a combination, ensure it’s cut into bite-sized pieces.
• Salt and freshly ground black pepper, to taste. Seasoning is key to bringing all these flavors together. Taste your filling before adding salt, as gravy can already be quite salty.
• 1 refrigerated pie crust. The convenience of a store-bought crust makes this recipe a weeknight hero, but if you’re feeling ambitious, your favorite homemade pie dough will be equally delicious.

Equipment Needed

You likely have most of these tools already in your kitchen, but they are essential for bringing this pot pie to life:

• Large mixing bowl
• Measuring cups and spoons
• Knife and cutting board (for dicing potatoes and turkey if not already prepared)
• Deep-dish pie plate (9-inch or 10-inch)
• Oven
• Baking sheet (optional, to catch any potential drips)

Instructions

Bringing this comforting dish together is a straightforward process, designed to be as enjoyable as the final result.

1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). This initial high heat helps to set the crust and begin the bubbling process for the filling.
2. In a large mixing bowl, combine the diced potatoes, turkey gravy, thawed mixed vegetables, and diced or shredded cooked turkey.
3. Season generously with salt and freshly ground black pepper to your preference. Stir everything together gently but thoroughly, ensuring all the ingredients are well-coated with the gravy.
4. Carefully arrange the refrigerated pie crust in your deep-dish pie plate. Gently press the dough into the bottom and up the sides of the plate. For the best results and to prevent shrinkage, it’s often helpful to keep the pie crust chilled in the refrigerator until just before you’re ready to use it.
5. Pour the prepared filling evenly into the pie crust.
6. Place the pie plate on a baking sheet if you wish, to catch any potential drips during baking.
7. Bake for 10 minutes at 425 degrees Fahrenheit (220 degrees Celsius). This initial blast of heat will start to cook the crust and warm the filling through.
8. Reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
9. Continue to bake for 30 minutes longer, or until the filling is hot and bubbly, and the crust is golden brown. You should see gentle bubbling around the edges and in the center of the pie.
10. Serve immediately. It’s important to note that this is an open-faced pot pie, and as such, the filling will be quite soft. Do not expect perfect, firm slices; the charm lies in its rustic, spoonable nature.

Expert Tips & Tricks

• Gravy Consistency: If your turkey gravy is particularly thick, you can thin it slightly with a tablespoon or two of milk or chicken broth before adding it to the filling. Conversely, if it’s too thin, a little cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) can help thicken it. Add the slurry gradually while stirring the filling and then proceed with the recipe.
• Crust Perfection: To ensure a perfectly golden and flaky crust, you can crimp the edges of the dough and then brush them with a little melted butter or an egg wash (one egg beaten with a tablespoon of water) before baking.
• Vegetable Moisture: If your frozen mixed vegetables release a lot of water after thawing, drain them thoroughly before adding them to the filling. This will prevent a watery pot pie.
• Turkey Texture: For a more uniform texture, ensure your cooked turkey is diced to a similar size as your diced potatoes.

Serving & Storage Suggestions

This open-faced turkey pot pie is best enjoyed fresh from the oven, piping hot and gloriously comforting. Serve it directly from the pie plate, allowing each person to scoop out a generous portion. It pairs wonderfully with a simple side salad dressed with a light vinaigrette to provide a fresh contrast to the richness of the pie.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or in a 350°F (175°C) oven until warmed through. Be aware that the crust may soften upon reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	457.6 kcal
Calories from Fat	121 g	27%
Total Fat	13.5 g	20%
Saturated Fat	4.1 g	20%
Cholesterol	55.1 mg	18%
Sodium	774.4 mg	32%
Total Carbohydrate	54.3 g	18%
Dietary Fiber	8.3 g	33%
Sugars	2.2 g	8%
Protein	30.7 g	61%

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

The beauty of this recipe lies in its adaptability. Don’t be afraid to make it your own!

• Chicken Pot Pie: Substitute cooked chicken for the turkey. You can use leftover roasted chicken or rotisserie chicken for ultimate ease.
• Country Gravy: If you don’t have turkey gravy, country gravy (also known as white gravy or sausage gravy) makes a delicious alternative.
• Heartier Filling: For a more traditional pot pie experience, consider adding a second pie crust on top. You can create vents in the top crust to allow steam to escape. Brush the top with an egg wash for a beautiful sheen.
• Vegetable Variety: Feel free to swap out the frozen mixed vegetables for other favorites like broccoli florets, peas and mushrooms, or even some sautéed leeks. Ensure any fresh vegetables are pre-cooked before adding them to the filling.
• Creamier Gravy: For an extra decadent filling, stir in ½ cup of heavy cream or half-and-half along with the gravy.

FAQs

Q: What makes this an “open-faced” pot pie?
A: This version is open-faced because it uses a single crust at the bottom, allowing the delicious filling to be the star without a top crust.

Q: Can I use fresh vegetables instead of frozen?
A: Absolutely! If using fresh vegetables, ensure they are cooked until tender before adding them to the filling to avoid a watery pie.

Q: Why shouldn’t I expect perfect slices?
A: The generous amount of gravy and the soft texture of the cooked ingredients mean the filling won’t set like a firm custard, making it best enjoyed spooned directly from the dish.

Q: What if I don’t have leftover turkey?
A: Rotisserie chicken or even cooked chicken breast diced finely will work wonderfully as a substitute.

Q: Can I make the filling ahead of time?
A: Yes, you can prepare the filling and store it in an airtight container in the refrigerator for up to 2 days. Assemble and bake just before serving.

Final Thoughts

This open-faced turkey pot pie is more than just a recipe; it’s an invitation to embrace the delicious potential of what’s already in your kitchen. It’s a dish that speaks of comfort, resourcefulness, and the joy of simple, satisfying food. So, the next time you find yourself with a little leftover turkey, don’t hesitate to whip up this delightful pie. It’s a guaranteed way to bring smiles to the table, proving that even the most humble ingredients can be transformed into something truly special. Gather your loved ones, scoop generously, and savor every comforting bite.