These mini pot pies with leftover stuffing are made in minutes with thanksgiving favorites. Serve with cranberry sauce and gravy and transform leftovers into a fabulous meal!
Why this recipe sings
There are many leftover stuffing recipes but this one is my favorite.
It is great to enjoy for a few more days the delicious goodies of Thanksgiving or Christmas. But it can get repetitive and sometimes we would like some variety. That's where these pot pies come in. They are a creative way to enjoy a mini thanksgiving meal again without much effort!
They are ready in twenty five minutes tops.
This is what you need
- Leftover stuffing. Our greek stuffing is the biggest hit on our holiday table and the first top run out. I always make extra because I know how much we love it.
- Leftover mashed potatoes. Sweet potato casserole would also work for these mini pies.
- Leftover gravy. To add moisture in the pies.
- Puff pastry. I love a buttery flaky crust on these pies. I alwys get the puff pastry made with real butter like Dufour.
- One egg. For making an egg wash to brush the crust beore baking.
Step by step
Bake mini pies in a 385°F oven for 20 minutes or until the pastry has puffed up and has developed a nice golden color.
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Mini Pot Pies With Leftover Stuffing
- Four mini round cocotte
- 1 cup leftover mashed potatoes
- 1 cup leftover greek turkey stuffing
- ½ cup turkey gravy
- 1 sheet puff pastry
- Add a tablespoon of gravy to the pot of the cocotte.
- Fill up half of the cocotte with mashed potatoes. Add a teaspoon of gravy on top.
- Fill up the rest of the cocotte with stuffing. If stuffing is too dry, add a teaspoon of gravy on top.
- Cut a round piece a little bigger than the pot and cover it. Press with a fork on the edges to seal it. Make a cut with a sharp knife in the middle to let steam escape.
- Beat the egg with one tablespoon of water. Brush top with egg wash.
- Bake mini pies in a 385°F oven for 20 minutes or until the pastry has puffed up and has developed a nice golden color.