Thanksgiving Leftover Pie With Cornbread Crust

a thanksgiving leftover pot pie on a wooden table with fresh herbs in the background

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Thanksgiving Leftover Pie With Cornbread Crust

Thanksgiving leftover pie turns leftover turkey and all your favorite Thanksgiving sides into one hearty, comforting meal. It’s an easy day after Thanksgiving dinner that gives those leftovers a delicious new life instead of serving the same plate all over again.

Prep Time35

Cook Time25

Total Time1

Course: Dinner, Entree, Main Course

Cuisine: American

Servings:

Calories: 388kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

2 cups cooked, cooled cornbread stuffing
1 large egg lightly beaten
1 cup turkey gravy
1 1/2 cups diced turkey
1 15 oz can french style green beans well drained
1/2 - 3/4 cup shredded cheddar cheese
salt & pepper to taste
2 cups cooled prepared mashed potatoes
1/4 cup half & half
1/2 cup french fried onions

US Customary - Metric

Instructions

Spray a 9" pie plate with nonstick cooking spray. Set aside.
Add the stuffing and egg to a mixing bowl, then mix together until evenly combined. Transfer the mixture to the pie plate and press out into an even layer and up the sides some to form a 'crust'.
2 cups cooked, cooled cornbread stuffing, 1 large egg
Bake at 350° for 18-20 minutes.
Add the gravy, turkey, beans, and cheese to a mixing bowl. Stir everything together until evenly combined. Season with salt and pepper, to taste. Transfer this mixture to the baked cornbread crust, and spread it out in an even layer. Set aside.
1 cup turkey gravy, 1 1/2 cups diced turkey, 1 15 oz can french style green beans, 1/2 - 3/4 cup shredded cheddar cheese, salt & pepper
Add the potatoes and half & half to another mixing bowl and stir together until evenly combined. Add in dollops to the top of the pie, then gently spread out in an even layer that covers the dish.
2 cups cooled prepared mashed potatoes, 1/4 cup half & half
Bake again at 350° for 20-25 minutes, just until the mixture's hot & bubbly at the edges.
Sprinkle the french fries onions evenly out overtop of the pie, then continue baking for another 5 minutes.
1/2 cup french fried onions
Carefully remove the hot pie from the oven and let it rest for 5-10 minutes- to cool and finish setting up.
Slice, serve warm, and enjoy!

Notes

You can double this recipe in a 9x13" pan to feed a larger crowd.
Don't skip the cooling time. This allows the filling to set up so that the pie isn't a complete runny mess when serving.
Feel free to vary the ingredients in the filling a bit based on what leftovers you have. For example, if you have leftover corn, use that instead of the green beans. It's very flexible.

Nutrition