Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Thanksgiving-Leftovers Pie 4.0 (4) It's the most delicious way to revisit the big feast. Prep Time: 30 mins Cook Time: 1 hr 30 mins Total Time: 2 hrs Servings: 8 to 10 Jump to recipe Somewhere between a pot-pie and a galette, this Thanksgiving leftovers pie might just be the best next-day recipe yet. Turkey, stuffing, and cranberry sauce are layered onto a buttery dough along with a savory, vegetable-studded gravy, then baked until golden and flaky. And it’s not just the prepared items that get put to good use—you’ll likely have some carrots, leeks, potatoes, and broth leftover from the holiday, all of which go into the dish too. Make it when you have a crowd to feed—this recipe serves up to 10—and can’t bear the thought of another turkey sandwich. Familiar and fresh at the same time, it may just become a new holiday tradition. 6 Thanksgiving Leftovers You Should Eat Right Away—and What to Freeze for Later The Best Pie Dough to Use for This Recipe For the flakiest crust, we look to our all-butter pâte brisée. It bakes up light and tender yet is sturdy enough to hold all those fillings. That said, if you have another disc of dough leftover from the holiday, you can certainly use it here instead—just avoid any with too much sugar, like a pâte sucrée dough. Tip For the best overall flavor, make this recipe with a classic stuffing and cranberry sauce, such as our test kitchen's favorite stuffing and Martha's whole-berry sauce. Directions Heat oven; cook vegetables: Preheat oven to 375°F. Melt butter in a large skillet over medium-high. Add leeks, carrots, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add flour, broth, and potato; simmer, then add turkey: Sprinkle with flour; cook, stirring, 1 minute. Whisk in broth and add potato. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until potato is tender and mixture has thickened, 6 to 7 minutes. Add turkey. Let cool about 30 minutes. Roll out dough; assemble pie: On a lightly floured surface, roll dough into a 15-inch round; fit into a deep-dish pie dish. Add stuffing and dollop with half of cranberry sauce, then add turkey mixture. Fold dough over, leaving center exposed. Brush dough with egg. Bake; add cranberry sauce and continue to bake: Bake 40 minutes. Dollop top with remaining cranberry sauce; bake until bubbling in center and bottom of crust is golden, 30 to 40 minutes more. Let cool at least 30 minutes before serving. If pie is browning too quickly, tent with foil. Storing Leftover Thanksgiving Pie Since this pie already contains leftovers, we don't recommend storing it for long. At max, the turkey and stuffing should be eaten within 4 days of when they were first cooked. 5 More Ways to Use Up Leftovers Thanksgiving-Leftovers Shepherd's Pie Cranberry-Swirl Cheesecake Easy Turkey Stock Turkey-Salad Sandwich Creamy Leftover-Turkey-and-Rice Soup Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.