Leftover Turkey Pie

This dish is perfect for using up Thanksgiving leftovers – we make the filling from leftover turkey, gravy, fresh veggies, and cream, then we seal all the goodness in with a heap of cheesy mashed potatoes. This pie is so indulgent, it’ll truly feel like Thanksgiving part two!

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 20-30 minutes


  • 2 c. Leftover Mashed Potatoes
  • 1 c. Leftover Gravy
  • 2 ½ c. Leftover Turkey, shredded
  • 1/3 c. Heavy Cream
  • 1 Bay Leaf
  • 1 tbsp. Thyme
  • 2 large Carrots, peeled & finely diced
  • 6 Crimini Mushrooms, sliced
  • 1 c. Pearl Onions
  • 3 cloves Garlic, minced
  • 1 c. Corn Kernels
  • 1 c. Peas
  • 1 c. Sharp Cheddar Cheese, shredded
  • 2 tbsp. Vegetable Oil
  • Salt & Black Pepper


  1. Preheat oven to 350 degrees. In a large saute pan, heat vegetable oil on medium heat until hot and add garlic and mushrooms. Cook until mushrooms have softened slightly, then add carrots, peas, corn, and pearl onions; cook until veggies have softened slightly, about 5 minutes. Add shredded turkey, gravy, heavy cream, and herbs and bring to a simmer, stirring to combine; allow filling mixture to cook until veggies are tender about 8 minutes. Season liberally with salt and black pepper.

  2. Transfer filling to a 1-quart baking dish and smooth into an even layer. Mix mashed potatoes with half of cheddar cheese, then dollop onto filling; spread potatoes into a single, even layer, and patch any holes with additional potatoes. Top with remaining cheddar cheese.

  3. Bake for 20 to 30 minutes or until potatoes are hot and cheese is melted.

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