Creamy Turkey & Vegetable Pot Pie

by | Updated: December 3rd, 2016 | Read time: 1 minute

You know the drill: it’s the day after Thanksgiving, and that platter of leftovers is pulled from the fridge, along with the mayo, lettuce and loaf of bread. Turkey sandwiches taste great, for maybe a day. But when there’s enough for a week’s worth, you’re bound for turkey burnout. This year, do something fun with the remnants of your family’s feast. These pot pies can be pulled together with just a few simple ingredients and — with their flaky, buttery crust and creamy gravy and vegetable filling – make turkey even more tempting the second time around.

Creamy Turkey Pot Pie

Creamy Turkey & Vegetable Pot Pie

Prep time: 10 min
Cook time: 25 min

Makes 6 servings


1 lb. cooked and diced turkey
2 cups mixed soup vegetables
3/4 cup water
2 Tbsp. Simply Organic® Turkey Gravy
1 large egg + 1 Tbsp. water, lightly beaten
1 roll pastry dough


  1. Preheat oven to 400 degrees F.
  2. In individual ramekins, combine turkey, vegetables, water and gravy mix.
  3. Roll out dough and cut out pastry rounds a little larger than ramekins. Arrange on top of each dish, crimping excess decoratively (if desired).
  4. Brush tops with egg wash and pierce surface several times with a sharp knife.
  5. Place ramekins on flat baking sheet and bake until golden, about 25 minutes.
  6. Allow pot pies to cool slightly before serving.