Ingredients
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1 (15 oz) pkg refrigerated pie crusts
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All-purpose flour, for dusting
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1/3 cup leftover chopped cooked turkey
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1/3 cup leftover mashed potatoes or mashed sweet potatoes
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1/2 cup leftover stuffing
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1/4 cup leftover cranberry sauce
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1/4 cup leftover Thanksgiving vegetables
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1/4 cup leftover or canned gravy, plus more to serve
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1 large egg
Steps
1
Preheat oven to 375°F. Line a large baking sheet with parchment. Unfold 1 pie dough round on a lightly floured surface. Using a 5-inch biscuit cutter, cut out 4 rounds of pie dough, rerolling scraps as needed. Repeat cutting out rounds from second pie dough.
2
In a medium bowl, combine the turkey, mashed potatoes, stuffing, cranberry sauce, vegetables, and gravy. Season with salt and pepper. In a small bowl, beat the egg with 1 tbsp water. To each dough round, add 3 tbsp turkey mixture. Dab egg wash on inner edge of pie round, fold dough over, and crimp the edges with a fork to seal. Transfer to prepared baking sheet, spacing pies evenly apart.
3
Brush the top of each pie with remaining egg wash. Use a sharp knife to cut three slits in the top crust of each pie and sprinkle with sea salt, if desired. Bake 22–25 min., until the crust has browned and the filling is bubbling. Serve with warm gravy for dipping, if desired.
