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Best Thanksgiving Leftover Pie

What to do with all of your leftovers from holiday meals? Make a Thanksgiving leftover pie of course! So easy to make and everyone will love leftovers packed into a savory pie!

Course Dinner
Cuisine American
Keyword main dish, thanksgiving, turkey
Prep Time 20 minutes
Cook Time 40 minutes
rest time 10 minutes
Total Time 1 hour
Servings 8


  • 2 cups mashed potatoes
  • 3 cups stuffing
  • 2 1/2 cups turkey or chicken, boneless, skinless
  • 4 tablespoons butter
  • 1/3 cup all purpose flour
  • 1/2 teaspoon pepper
  • 1 teaspoon sea salt
  • 2 cups chicken broth (no MSG)

for crust:

  • 2 cups all purpose flour, plus another 1/2 cup for rolling out and adding to pastry
  • 1 teaspoon sea salt
  • 1/2 cup + 2-3 tablespoons cold water
  • 1/2 cup shortening I use half butter flavor and half regular Crisco


  1. Remove leftover stuffing and mashed potatoes from refrigerator. 

  2. Preheat oven to 425 degrees (or 400 convection), place rack on lower third of oven. 

Make gravy:

  1. Melt butter, add flour, whisk until smooth over medium heat. Slowly add chicken broth half cup at  a time, whisk until gravy is smooth and thickened, about 4-5 minutes. Season with salt and pepper. Turn off heat and set aside. 

  2. Place 2 1/2-3 cups chopped chicken or turkey in gravy. Love sitting on stove top with heat off. 

Make pie crust:

  1. Place 2 cups flour in a medium size bowl. Add salt. Cut shortening into flour mixture until the shortening is pea sized, using a pastry cutter. 

  2. Add 1/2 cup of the water and fold the water into the flour/shortening mixture with a fork. This should take a few seconds. When the dough begins to come together, if it is still a little dry to form a ball, add a couple more tablespoons of water. You should be able to press the dough together into a ball. 

  3. Split the dough in half. Roll out half of the dough a floured surface,  into a circle about 3 inches larger than the pie plate. Place the rolled out dough into a 9 inch by 2 inch deep pie plate. 

  4. Place 3 cups of leftover stuffing on top of the bottom crust. Top with 2 cups of mashed potatoes (it's okay if the mashed potatoes are crumbly!).

  5. Add gravy and meat mixture on top of the mashed potatoes. 

  6. Roll out remaining dough and top the pie. Cut slits for steam to escape. Crimp edges, folding under to keep gravy inside of pie. 

  7. Bake for 40 minutes or until crust is golden and gravy is bubbly. Let sit for 10 minutes before cutting. 

Recipe Notes

  • If you don't have enough leftover turkey, you may cook chicken or use chicken previously cooked. I cook frozen chicken for this recipe using this method: How to Cook Frozen Chicken in the Instant Pot
  • Don't increase the amount of stuffing or mashed potatoes by too much or your filling will be dry. The gravy to filling ratio in this recipe is just right!
  • You may use a store bought crust if you don't want to make your own. 
  • If you want to make this in a 9x13, roll out the pie dough to a rectangle and just fit the crust on top, no need to make a bottom crust!