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!
Remove leftover stuffing and mashed potatoes from refrigerator.
Preheat oven to 425 degrees (or 400 convection), place rack on lower third of oven.
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.
Place 2 1/2-3 cups chopped chicken or turkey in gravy. Love sitting on stove top with heat off.
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.
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.
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.
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!).
Add gravy and meat mixture on top of the mashed potatoes.
Roll out remaining dough and top the pie. Cut slits for steam to escape. Crimp edges, folding under to keep gravy inside of pie.
Bake for 40 minutes or until crust is golden and gravy is bubbly. Let sit for 10 minutes before cutting.