Thanksgiving Leftovers Pot Pies

This year instead of making new recipes for Thanksgiving, I am making a few suggestions for using up leftovers. These Thanksgiving Leftovers Pot Pies were my husband’s favorite.

Thanksgiving Leftovers Pot Pies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Servings:  4 pot pies
• Time:  Prep: 10, Cook: 30minutes total
• Hardware A cutting board and knives, 6-6-ounce ramekins (or individual pie plates), a clean flat surface, a rolling pin, a fork, kitchen scissors, a baking sheet

 Ingredients

• Leftover cooked veggies

• green beans
• potatoes
• carrots
• onions
• peas
• corn
• onions

• Leftover cooked meat

• turkey
• ham
• brisket

• Gravy
• Two pie crusts
• Cooking spray

1. Preheat oven to 375°.
2. Drain and dice the veggies and the meat.
3. Spray the ramekins liberally with cooking spray. On a slightly floured surface roll the pie crust.   Cut it into fourths. Place one fourth into a ramekin.  Gently push the dough down into the bottom.  Make sure that some dough hangs out the sides because you will need to seal the pies.  You may need to use kitchen scissors to cut off a piece and wet it with a little water to make the crust fit all the way around the edge. Repeat for the rest of the ramekins. 
4. Fill each pie with veggies and meat.  The beauty of this recipe is that everyone can have their own custom-made pie. Fill the pie with gravy.
5. Roll out the second crust and cut it into 4 pieces.  Lay a top crust on each pie.  Crimp the edges of each pie.  Make sure each one is sealed. You may use the kitchen scissors to trim up the edges. Use a knife to cut three vents in each top.  If you have leftover dough, you can roll it flat and bake it and serve it with the pies.
6. Place the pies onto the baking sheet and bake for 20 minutes or until the tops are golden brown.
7. Remove the pies from the oven and allow them to cool until you can pick it up.  
8. Serve warm.