Thanksgiving Pot Pie

Posted on | December 6, 2007 | 1 Comment

This is a great non-leftover-looking way of using up leftovers from Thanksgiving or other big holiday meals. This idea was inspi Chicken Pot Pie and Shepherd’s Pie.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and top 8 allergen free recipe.

Ingredients:

• 1 lb (approximately) cooked turkey or chicken, chopped

• 1/2 cup leftover gravy
• 1-2 cups mashed potatoes
• frozen or leftover vegetables totaling about 2 cups: bell peppers, mushrooms, spinach, peas, broccoli, asparagus, etc.

Method:
Preheat oven to 425 degrees.

In a 9×9 pan, mix cut up turkey/chicken, gravy, and vegetables. Spoon mashed potatoes over the turkey and vegetable mixture, so that it forms a topping.

Bake for about 25-30 minutes. Served with leftover Cranberry sauce and leftover Ginger Butternut Squash Soup, this makes a wonderful dinner. As a bonus, it’s unlikely you’ll have leftovers!

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