Today is Black Friday, which elicits images of long lines wrapped around mass retail stores full of people chomping at the bit to get inside and spend their money on “unbelievable” deals. Today is like the Olympics of shopping for some and possibly the worst work day of the year for those on the front lines of the retail business. The day after Thanksgiving has never gone down that way for me, though. I’m usually at home in my pajamas eating leftovers and maybe doing some online shopping. In fact, I am writing this post between bites of key lime pie, and I may or may not have a tab open with some items in my shopping cart and another tab open playing crazy Black Friday shopper videos. 🙂

Now, pie leftovers are pretty straightforward–you just eat them until they are gone. Add ice cream, whipped cream, no fuss. The turkey and it’s savory companions are a little more complex. You can fix plate after plate of those leftovers in any number of combinations if you’re trying not to get bored OR you can make something entirely new with your leftovers! Each year, I take my favorite cuts of turkey and combine them with veggies and a few other ingredients to make a couple of turkey pot pies. When I was in college and grad school, I would take these back with me and freeze them in order to have homemade, effort-free meals on hand for when finals rolled around and tried to drain the life out of me. I have made these pot pies again to use as my work week lunches. The recipe is below but if pot pies are not your speed, I have also included a roundup of a few of my favorite Thanksgiving leftovers recipes from other cooks below.


Turkey and Stuffing Cakes from @sisterzinthekitchen on Instagram

Leftover Thanksgiving Panini from Ree Drummond aka The Pioneer Woman (heart-eye emoji)

Turkey a la King from Karin at


4 cups turkey, cut into chunks

2 pie crusts (frozen or you can double my crust recipe found here)

4 cups leftover or fresh veggies of your choice (such as green beans, carrots, peas, corn)

2 cups leftover gravy

1 egg, beaten

2 pearl onions, chopped

1/2 teaspoon garlic,  minced

1/2 teaspoon black pepper

Makes two pies.


Preheat oven to 350 degrees. Divide turkey, veggies, onion, and garlic in half and add to two 8-inch pie or cake pans. Add gravy to each and sprinkle in black pepper.




Stir pie contents well in each pan.


Top each pan with crust and pinch or tuck in edges.


Cut four slits in the center of each crust and brush with egg.


Bake for about thirty minutes or until crust is golden brown.


Let pies set for about thirty minutes before cutting. Cool completely before freezing.



Turkey Pot Pie

Please leave reviews and ask any questions below. Thanks!