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Thanksgiving Leftovers Pot Pie
Thanksgiving Leftovers Pot Pie

Before you jump to Thanksgiving Leftovers Pot Pie recipe, you may want to read this short interesting healthy tips about Discover How to Improve Your Mood with Food.

For the most part, people have been taught to believe that “comfort” foods are bad for the body and must be avoided. At times, if your comfort food is made of candy or other junk foods, this holds true. Other times, however, comfort foods can be totally nutritious and it’s good for you to eat them. There are several foods that really can boost your moods when you eat them. If you seem to be a little bit down and you need an emotional pick me up, try several of these.

If you wish to fight depression, try consuming some cold water fish. Salmon, herring, tuna fish, mackerel, trout, etcetera, they’re all loaded with omega-3 fatty acids and DHA. DHA and omega-3s are two things that really help the grey matter in your brain function a lot better. It’s true: consuming a tuna fish sandwich can basically help you fight back depression.

Now you know that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try a few of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to thanksgiving leftovers pot pie recipe. You can cook thanksgiving leftovers pot pie using 8 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Thanksgiving Leftovers Pot Pie:
  1. Prepare unsalted butter
  2. Provide all-purpose flour
  3. Prepare milk
  4. Get leftover turkey gravy
  5. You need leftover turkey - roughly chopped
  6. Use frozen peas and carrots mix (or any leftover veggies you may have, cut to 1/4in. dice)
  7. Take to 4 cup leftover mashed potatoes
  8. Get leftover stuffing/dressing
Steps to make Thanksgiving Leftovers Pot Pie:
  1. Preheat oven to 425°F. Grease a 9in round deep dish pie plate or a deep sided 8x8in square casserole dish. Press cold, leftover stuffing/dressing into the bottom and slightly up the sides to form a bottom "crust". Bake in oven for 5 min. Remove and set aside (leave oven on).
  2. Heat a medium saucepan over medium heat. Add butter when hot. When melted whisk in flour. Cook about 2 minutes to make a nice golden roux. Add milk, whisking to combine and keep from clumping. Stir in leftover gravy and veggies. Bring to a simmer for about 2 minutes to heat through. Turn off heat, add leftover turkey and stir gently to combine.
  3. Reheat mashed potatoes in a microwave safe bowl for 1-2 minutes in microwave, or until just heated through so they will be easier to work with.
  4. Gently pour filling into stuffing crust. Starting at the edges, dollop mashed potatoes in several little mounds all over the top. I actually have a tablespoon sized ice cream scoop that works perfectly for this, and makes the cutest little mounds of potato. You could even use a star tip on a piping bag. Get fancy with it!
  5. Bake for 20-25 minutes or until potatoes begin to brown. Remove from oven. Let rest 5 - 10 minutes and enjoy a simple and easy day after Thanksgiving meal!
  6. Optional: remove from oven at 20 minutes, top with 1 cup shredded cheddar cheese and return to oven for 5 minutes or until cheese is melted and beginning to turn golden brown.

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