Real Recipes From Real Home Cooks ®

leftover turkey enchilada pot pie

(1 rating)
Blue Ribbon Recipe by
Margaret G
Cleveland, OH

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? Jazz 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!

Blue Ribbon Recipe

Inevitably there are always turkey leftovers after a holiday meal. Turn them into an enchilada pot pie! The turkey is tender and soaks up the enchilada sauce flavors. Chili powder gives the pot pie an extra kick of spice. Corn adds a pop of sweetness.

— The Test Kitchen @kitchencrew
(1 rating)
yield 16 serving(s)
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For leftover turkey enchilada pot pie

  • 1 lb
    cooked turkey or chicken, chopped or shredded
  • 1 sm
    onion, chopped
  • 2 clove
    garlic, minced
  • 1 Tbsp
    olive oil
  • 1 can
    red enchilada sauce (14 oz)
  • 1 can
    diced tomatoes and green chilis, such as Rotel (10 oz)
  • 1 can
    black beans, rinsed and drained (15 oz)
  • 1 can
    corn, drained (15 oz)
  • 1 1/2 c
    shredded cheddar or Mexican blend cheese, divided
  • 1 tsp
    chili powder
  • 1/2 tsp
  • 1 pinch
  • 4
    prepared pie crusts
  • sour cream or fat-free Greek yogurt (optional)

How To Make leftover turkey enchilada pot pie

  • Oven preheating to 400 degrees.
    Preheat oven to 400.
  • Sauteeing onion and garlic in a pan.
    In a medium saucepan, saute onion and garlic in oil over medium heat until tender; about 5 minutes.
  • Meat, enchilada sauce, tomatoes and chilis, beans, corn, cheese, and seasonings added to the skillet.
    Add meat, enchilada sauce, tomatoes and chilis, beans, corn, 1 cup cheese, and seasonings. Mix until well blended and warm.
  • Filling poured into pie plate with crust on top.
    In 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.
  • Turkey Enchilada Pie baking in the oven.
    Bake 40 minutes or until golden brown. If edges begin to brown too much, cover edges with foil. Serve with a dollop of sour cream or fat-free Greek yogurt.