Leftover Turkey Pie

Looking for something to do with those containers filled with the delicious remnants of your holiday feasting? This savoury, gluten-free pie is the perfect way to make the most of those delicious leftovers before their best-before date. What’s great about this recipe is that it’s so adaptable – just be mindful of portions when you’re swapping one ingredient for another.


  • 1 box Piccola Cucina pie shells, (2 per green box
  • 1 cup turkey, shredded (other protein can be substituted)
  • 1 ½ cups mixed vegetables;(i.e. carrots, corn, peas, broccoli)
  • 1 cup gravy
  • 2 cups mashed potatoes
  • ½ cup / to taste cranberry sauce
  • Salt & Pepper to taste
  • 1 tbsp. cornstarch
  • 1 tbsp. water
  • 2 tbsp. melted butter


  • Pre-heat oven to 350 F.
  • Once the oven is pre-heated, partly bake your pie shells from frozen for 8 minutes.
  • After the pie shells are partly baked remove them from the oven and set aside.
  • In a sauce pan (if gravy is not very thick and needs to be thickened) bring gravy to a simmer, meanwhile combine water and cornstarch together in a separate bowl.
  • As the gravy starts simmering, add cornstarch mixture and continue to simmer 1-2 minutes.
  • Remove gravy from heat and add your turkey (or other protein) and vegetables.
  • Season with salt and pepper and pour into pie shells and top with a layer of mashed potatoes and melted butter.
  • Bake the pie for 45 minutes (the time may vary based on the oven).
  • Once the pie is finished baking remove it from the oven and top with some cranberry sauce and serve!

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