Easy Leftover Pot Pie: Seasonal Chef Recipe


The big dinner is over and all the platters are coming back to the kitchen. Instead of wrapping up the leftovers and placing in the freezer, you can repurpose them into an easy pot pie. The sauce can be made ahead and kept in the ‘fridge until you are ready to assemble the pies. Click this link to see my story about making: Thanksgiving Leftover Pot Pies.

Easy Leftover Pot Pie: Seasonal Chef Recipe

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

The veloute' sauce for this dish can easily be made ahead of time. Perhaps even when you are making the cranberry sauce. Cool it down, cover and place in the fridge. That way you can assemble the pies the day after Thanksgiving in just minutes.


  • VELOUTE Sauce
  • 4 tablespoons of unsalted butter
  • 4 tablespoons flour
  • 4 cups of chicken or vegetable stock
  • 1 tablespoon dry thyme
  • 1/4 cup finely chopped fresh parsley
  • Kosher salt
  • Ground black pepper
  • --
  • 1 1/2 cups of leftovers, turkey and or assorted veggies, cut in 1/2" pieces
  • 1/2 cup cranberry sauce
  • 1 - 2 cups mashed idaho or sweet potatoes
  • 1/2 cup stuffing crumbled


  1. Over medium heat, in a large saute pan, melt the butter and add the flour with a whisk. Stir until the flour is combined and starts to get lightly golden and foamy. About 3-4 minutes.
  2. Slowly add the stock, 1 cup at a time, and incorporate well with the whisk. After the second cup add 1/4 teaspoon of salt and pepper. After the third cup add in the thyme and parsley. Let it come to a simmer and thicken a bit, about 5 minutes.
  3. After the third cup decide if you like the constancy and add a little more stock if necessary. You don't want it runny, but also not thick like gravy. Taste for seasoning.
  4. Remove from heat. At this point you can place in a glass bowl and cover the top with the film of plastic wrap and use later. Just remember to cool it completely before placing in the 'fridge. The plastic wrap will keep it from getting a hard crust on the top.
  5. Add in the mixed leftovers and combine well. Divide evenly between four - 2 cup containers.
  6. Top each with a couple of tablespoons of cranberry sauce and then 1/4 - 1/2 cup of mashed potatoes. Finish by topping with some crumbled stuffing.
  7. Individually wrap and place in the 'fridge or freezer for later.
  8. To bake place in a 350 oven for 20-25 minutes until bubbly. If frozen, thaw in the 'fridge over night and then bake.


Cook time does not include baking the pot pies. It refers to making the sauce and assembling the pies.



About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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