Leftover Turkey Enchilada Pot Pie
Prepared with a freezer-friendly savory filling that uses up leftover turkey from Thanksgiving or Christmas, these baked turkey enchilada pot pies are perfect for feeding a crowd.
Preheat the oven to 400 degrees F (200 degrees C).
Lightly grease two 9-inch pie pans.
Heat oil in a medium saucepan over medium heat.
Saute onion and garlic in the hot oil until tender about 5 minutes.
Add turkey corn beans diced tomatoes enchilada sauce 1 cup Cheddar cheese chili powder cumin and salt; cook and stir until well blended and warm 2 to 3 minutes.
Place a pie crust in the bottom of each prepared pie pan.
Sprinkle 1/2 cup of remaining Cheddar cheese into each.
Gently add filling and spread evenly.
Top each with a remaining pie crust and fold and pinch around the edges to seal.
Cut a few slits into the top crusts to release steam when baking.
ArnoldGreg May 20, 2025
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