Leftover Pie
A comforting leftover pie combining diced meats, vegetables, and creamy filling encased in a flaky crust, perfect for satisfying family dinners or casual gatherings.
Ingredients
- 2 cups leftover turkey, chicken or ham, diced ⓘ
- 2 stalks celery, diced ⓘ
- 1/2 onion, diced
- 1 tablespoon vegetable oil
- 1 can cream of chicken soup or 1 cup leftover gravy
- 1 to 1.5 cups leftover vegetables or 1 can mixed vegetables ⓘ
- 1 baked potato, diced, or leftover stuffing (optional) ⓘ
- 1 pie crust ⓘ
Instructions
- In a large skillet, heat vegetable oil, then add diced celery and onion. Saute until crisp-tender.
- Add diced leftover meat, heat through, and stir.
- Add leftover vegetables or canned mixed veggies and optional diced potato or stuffing.
- Stir in cream of chicken soup or leftover gravy and heat through, stirring often.
- Turn the mixture into a pie plate.
- Place the pie crust on top of the filling.
- Flute the edges of the crust.
- Cut a few small slits on top of the crust to vent.
- Bake at 375°F (190°C) for 35 minutes until golden.
Tips & Substitutions
For added flavor, consider using herbs like thyme or rosemary when sautéing the vegetables. You can substitute the cream of chicken soup with a homemade white sauce or any creamy soup you have on hand. If you're using a frozen pie crust, allow it to thaw before use to ensure even baking.
Serving Suggestions
Serve your leftover pie with a fresh salad or a side of cranberry sauce for a delightful contrast. It also pairs beautifully with Chicken Biskette Casserole for a comforting meal. For a complete dinner, consider adding some warm bread rolls to the table.
Storage & Reheating
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 1-2 minutes, or bake in an oven at 350°F (175°C) for about 15-20 minutes until heated through and the crust is crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Leftover Pie contains roughly 348 calories, with 5g protein, 28g carbohydrates, and 24g fat. It is a good source of vitamin A (19% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 812mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of meat in this pie?
Absolutely! This recipe is versatile, so feel free to use any leftover cooked meat such as beef or pork. Just ensure it’s diced into small pieces for even heating and distribution throughout the pie.
What can I do if I don't have a pie crust?
If you're out of pie crust, you can top the filling with mashed potatoes for a shepherd's pie twist or use phyllo dough for a lighter, flaky crust. Alternatively, consider making a biscuit topping for a comforting finish.
Can I freeze the leftover pie?
Yes, you can freeze the pie before baking. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to bake, simply remove from the freezer and bake directly from frozen, adding extra time as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).