Thanksgiving Leftovers Pie is the ultimate way to savor every last bite of your holiday feast. This comforting dish layers tender turkey, creamy mashed potatoes, and savory stuffing into a golden, flaky crust.
In just 30 minutes of prep and 45 minutes of baking, you’ll create a masterpiece that’s both nostalgic and exciting. The rich, buttery crust contrasts perfectly with the hearty, flavorful filling, making each bite a delightful mix of textures and tastes.
This pie isn’t just a clever use of leftovers—it’s a celebration of flavors that come together in a whole new way. The melding of herbs, spices, and roasted goodness creates a dish that’s warm, satisfying, and utterly irresistible. Perfect for a cozy post-holiday meal, it’s a recipe that turns simplicity into something truly special.
Ingredients for Thanksgiving Leftovers Pie
- 1 recipe savory pie crust (store-bought or homemade)
- 3-4 slices roast turkey (or substitute with chicken)
- 3-4 slices cooked ham (optional, or use more turkey)
- 2 cups (6oz/170g) gravy (homemade or store-bought)
- 2 cups (6oz/170g) mashed potatoes (leftover or freshly made)
- 2 cups (6oz/170g) stuffing (any variety works)
- 1 cup (6oz/170g) cranberry sauce (whole berry or jellied)
Step-by-Step Instructions
- Prepare the pan: Butter a 9-inch pie pan or casserole dish and set aside.
- Divide the crust: Split the pie crust into two pieces—⅔ for the base and ⅓ for the top.
- Roll out the base: On a floured surface, roll the larger piece to just under ¼ inch thick. Carefully lay it into the pan, leaving extra pastry hanging over the edges to prevent shrinking.
- Roll out the top: Roll the smaller piece to the same thickness and set aside.
- Layer the filling: Start with ham and turkey in the base. Add half the gravy to keep the meat moist. Follow with layers of mashed potatoes, stuffing, and the remaining gravy.
- Add the cranberry sauce: Finish with a thick layer of cranberry sauce.
- Seal the pie: Glaze the rim of the pie with water or egg wash. Lay the top pastry over the filling, sealing and crimping the edges. Cut a few slits in the top to allow steam to escape.
- Chill and preheat: Chill the pie while preheating the oven to 375°F (190°C).
- Bake: Bake for 45-55 minutes, or until the pastry is golden brown.
- Cool and serve: Let the pie cool for 30 minutes before slicing. Store leftovers covered in the fridge for up to 4 days or freeze for later.
Creative Toppings and Sauces
Elevate your Thanksgiving Leftovers Pie with a drizzle of herb-infused gravy or a dollop of spiced cranberry chutney. For a cheesy twist, sprinkle shredded cheddar or Parmesan on top before baking. If you’re feeling adventurous, add a layer of caramelized onions or sautéed mushrooms for extra depth of flavor.
Perfect Pairings for Serving
Serve your pie with a side of roasted Brussels sprouts or a crisp green salad to balance the richness. A glass of chilled white wine or sparkling cider complements the savory flavors beautifully. For dessert, keep it simple with a slice of pumpkin pie or a scoop of vanilla ice cream.
Storage and Reheating Tips
Store leftover pie in an airtight container in the fridge for up to 4 days. To reheat, place individual slices in the oven at 350°F (175°C) for 10-15 minutes until warmed through. For freezing, wrap the pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Time-Saving Hacks
Use store-bought pie crust to cut down on prep time. Pre-chop your leftover turkey and ham the night before for quicker assembly. If you’re short on time, skip the chilling step and bake the pie immediately—just keep an eye on the crust to prevent over-browning.
Recipe Variations to Try
Swap out the turkey and ham for shredded chicken or roasted vegetables for a lighter version. Experiment with different gravies, like mushroom or onion gravy, for a unique twist. For a gluten-free option, use a gluten-free pie crust and stuffing mix. The possibilities are endless!
Thanksgiving Leftovers Pie
Ingredients
- 1 recipe savory pie crust
- 3-4 slices roast turkey
- 3-4 slices cooked ham
- 2 cups gravy (6oz/170g)
- 2 cups mashed potatoes (6oz/170g)
- 2 cups stuffing (6oz/170g)
- 1 cup cranberry sauce (6oz/170g)
Instructions
- Butter a 9-inch pie pan or casserole dish. Set aside.
- Divide your pie crust into 2/3 and 1/3 pieces. The larger piece of pastry is for the base and the smaller for the top.
- On a floured surface, roll out the larger piece of pastry a little less than 1/4 inch thick.
- Carefully lay your pastry into the buttered pan leaving some extra pastry hanging over the edges in case your dough shrinks.
- Roll out the smaller piece of pastry to the same thickness and set aside.
- Building your Thanksgiving Leftovers Pie: In the base lay some ham and turkey. Follow that with a 1/2 the gravy to keep the meat moist.
- Next add a layer of mashed potatoes, stuffing, and of course, the rest of the gravy. You can tell by now that this is going to be a big pie!
- Finsh the pie with non other than a nice thick layer of cranberry sauce.
- Glaze the rim of the pie and carefully lay on the final piece of pastry, sealing and crimping the edges. Egg wash the top and make some slits for steam to escape. Chill the whole pie while the oven pre-heats.
- Bake the pie at 375°F (190°C) for roughly 45-55 minutes or until the pastry is a lovely golden brown.
- Allow cooling for 30 minutes once it comes out of the oven and then serve. Store remaining pie covered in the fridge for up to 4 days. This pie will also freeze well.
