Leftover Turkey Tex-Mex Pot Pies: Seasonal Chef Recipe


Get other recipes for Thanksgiving leftovers and step-by-step photos for this recipe by clicking here: Thanksgiving Leftovers: Seasonal Chef.

Leftover Turkey Tex-Mex Pot Pies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4 servings

Serving Size: 1 cup ramekin

Leftover Turkey Tex-Mex Pot Pies

Recipe created by Maria Reina of Bella Cucina Maria


  • 1/2 cup red onion, 1/4" dice
  • 1/2 cup yellow bell pepper, 1/4" dice
  • 1 garlic clove, minced
  • 2 tablespoons of extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • 1/2 cup canned black beans, rinsed
  • 1/2 cup frozen corn
  • 2 cups chopped cooked turkey, or chicken
  • 1 cup room temperature veloute sauce (recipe above)
  • 1 tablespoon chili powder
  • 1/4 cup roughly chopped cilantro
  • 1/2 cup Mexican Blend Shredded Cheese (I like Sargento Reduced Fat 4 Cheese Mexican)
  • 2 1/2 cups leftover sweet potato chunks
  • 1/4 cup Fat Free Half and Half
  • Toasted pepitas for garnish


  1. Saute the onion, pepper and garlic over medium heat with olive oil and 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook until golden brown. Stir in the beans, corn, turkey and cook for 1 minute. Turn off the heat and stir in the veloute sauce and chili powder combining well. Add in the cilantro and divide evenly between 4 - 8 ounce oven proof ramekins. Top with 2 tablespoons each of cheese and set aside.
  2. Place the sweet potatoes in the bowl of a standing mixer with the cream. Whip for 2 minutes on medium speed to get them soft and fluffy. Scrap out and into a pastry bag or a 1 quart zip lock bag and cut off a corner.
  3. Pipe the potatoes over the turkey filling making a circular design. Top with a few toasted pepitas and place in a preheated 350 degree oven for 20 minutes. Remove from oven and cool for 5 minutes and serve.


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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