Leftover Turkey Enchilada Pot Pie

Margaret G


After thanksgiving or Christmas, when the sides and desserts are long gone, but you're still left with a mountain of turkey meat, what do you do? Zazz it up into something completely different! This recipe is easy and quick, but full of flavor. If you can't eat 2 pies quickly enough, you can freeze half the filling for another night. Even easier!

☆☆☆☆☆ 0 votes
10 Min
40 Min


1 lb
cooked turkey or chicken, chopped or shredded
1 small
onion, chopped
2 clove
garlic, minced
1 Tbsp
olive oil
1 can(s)
red enchilada sauce
1 can(s)
diced tomatoes and green chilis (such as rotel)
1 can(s)
black beans, rinsed and drained
1 can(s)
corn, drained
1 1/2 c
shredded cheddar or mexican blend cheese, divided
1 tsp
chili powder
1/2 tsp
1 pinch
prepared pie crusts
sour cream or fat free greek yogurt (optional)

How to Make Leftover Turkey Enchilada Pot Pie


  • 1Preheat oven to 400.
  • 2In a medium saucepan, saute onion and garlic in oil over medium heat until tender, about 5 minutes.
  • 3Add meat, enchilada sauce, tomatoes and chilis, beans, corn, 1 cup cheese, and seasonings and mix until well blended and warm.
  • 4In a lightly greased pie pan, place bottom crust. Sprinkle 1/2 cup of shredded cheese. Gently add filling and spread evenly. Top with other pie crust. Fold and pinch around edges. Cut a few slits into the top crust to release steam.
  • 5Bake 40 minutes or until golden brown. If edges begin to brown too much, cover edges with foil.
  • 6Serve with a dollop of sour cream or fat free Greek yogurt.

Printable Recipe Card

About Leftover Turkey Enchilada Pot Pie

Course/Dish: Savory Pies
Main Ingredient: Turkey
Regional Style: Mexican
Collection: Thanksgiving 2.0
Other Tag: Quick & Easy