Thanksgiving dinner at my Aunt Mimi’s house is a holiday tradition that never gets old. Every year, 18 of us gather around her table with hungry bellies for a four-course feast: antipasto, cavatelli with my mom’s homemade sauce and meatballs, the turkey with all the accoutrements, and a variety of decadent pies and cookies for dessert.
Then, we extend Turkey Day all weekend long with leftovers. The day after Thanksgiving, my family and I head to Maple Row Farm, the most adorable place to cut down your very own balsam fir. The day is filled with tailgating and sipping spiced cider by the fire pits. Then, it’s time to head home with our trees, crank up the holiday tunes, and decorate.
Having leftovers on standby is truly heaven sent. We turn our Thanksgiving Day feast into a six-ingredient pot pie, a favorite recipe that comes in clutch year after year. Whipping up a classic pot pie can be quite time-consuming, but this recipe serves as a delicious and easy way to put all leftovers—vegetables, turkey, brown gravy, and even stuffing—to good use.
How to Make My 6-Ingredient Turkey Pot Pie
Linz
The one magical ingredient that makes my family’s leftover pot pie seamless is Bisquick. The versatility of Bisquick truly cannot be beat. If you’ve never used this product to prepare your pot pies, it naturally forms the crust. All you do is mix the Bisquick with egg and milk and pour it over your leftovers!
Ingredients
- 1 ½ cups chopped turkey
- 1 cup leftover vegetables
- 1 can cream of mushroom soup
- 1 cup Bisquick
- ½ cup milk
- 1 egg
Directions
- Preheat the oven to 400 degrees F. Grease a large, deep pie dish.
- Spread the turkey and vegetables evenly in the pan. Add the cream of mushroom soup on top.
- In a separate bowl, whisk together the Bisquick, milk, and egg. Be sure to get all of the lumps out.
- Pour the Bisquick mixture evenly over the top.
- Bake for approximately 35 minutes, or until the top is light golden brown.
Tips and Variations
- Use leftover stuffing and brown gravy. Instead of the cream of mushroom soup, consider putting your leftover stuffing and brown gravy to good use (roughly ½ cup of each)! You can also top off the pie with a nice gravy drizzle.
- Swap out the veggies. If veggies aren’t really your thing, a simple variation is a “BLT” pot pie, which involves adding 1 cup of Cheddar cheese, 1 cup of chopped spinach, and a handful of cooked, crumbled bacon to your turkey.
- Serve some cranberry sauce. Let’s be honest: A dollop of homemade cranberry sauce is the ideal topping to all turkey leftovers—pot pie included.
