Leftover Turkey Hand Pies
Turn your Thanksgiving leftovers into savory hand pies stuffed with turkey, veggies, cheese, and gravy and all wrapped up in buttery pie crust! They're freezer-friendly and easy to make!
Servings 12 amount varies
Ingredients
- 1 box refrigerated pie crusts, containing 2 crusts you may need more depending on how you're cutting them
- 1 large russet potato peeled and diced small
- 1 1/2 cups frozen veggie mix like carrots, corn, green beans, and peas, thawed
- 2 cups leftover turkey chopped
- 1 cup Swiss cheese shredded
- 1 1/4 cups gravy
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/4 tsp. sage
- Salt and pepper to taste
- 1 large egg beaten
Instructions
- Preheat oven to 350 degrees. Spray two baking sheets with non-stick spray or line with parchment paper.
- Add diced potatoes to a medium pot and cover potatoes with water. Boil for 10 minutes, or until fork tender. Drain potatoes and allow to cool slightly.
- Once potatoes have cooled, place into a mixing bowl and add the rest of the veggies, turkey, cheese, gravy, and seasonings. Mix to combine.
- Unwrap the pie crusts and roll out. Use a hand pie cutter, knife or pizza cutter to cut crusts into small shapes.
- Spoon 1/4 cup of the mixture into the center of 1 cut pie crust. Brush the edges of the pie crust with water.
- Place another pie crust on top and use a fork to crimp the edges and seal the hand pies.
- Repeat until all of the hand pies are made.
- Brush pies with egg. Then, use a fork to poke holes on top of each pie.
- Carefully transfer the pies to the prepared baking sheets.
- Bake for 25-30 minutes, or until pies are golden brown.
Notes
To freeze the hand pies: Assemble the pies, as directed. Then, place on baking sheets in an even layer and freezer. Once frozen, store in a freezer bag. When you're ready to make them, bake at 350 degrees for about 40 minutes, or until warmed through and golden brown.