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Easy Leftover Turkey Hand Pies with Gravy

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These quick and easy hand pies turn leftover turkey and gravy into flaky, savory pies that are perfect for weeknight dinners or potlucks. Ready in under 30 minutes, they’re a delicious way to use up holiday leftovers.

Ingredients

Scale
  • 2 cups leftover cooked turkey, shredded or diced
  • 1 cup leftover turkey gravy (thin with broth if needed)
  • 1/2 cup frozen peas and carrots, thawed
  • 1/4 cup finely diced onion (about half a medium onion)
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
  • 1/4 teaspoon black pepper
  • Pinch of salt (optional, go easy as gravy is usually salty)
  • 1 package (14 ounces) refrigerated pie crusts (e.g., Pillsbury)
  • 1 large egg, beaten
  • 1 tablespoon water

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Make the filling: In a medium skillet over medium heat, melt the butter. Add the diced onion and cook for 2-3 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the thawed peas and carrots. Cook for 1-2 minutes, stirring occasionally.
  4. Stir in the shredded turkey, then pour in the gravy. Add the thyme and pepper. Simmer for 2-3 minutes until the filling is thick but not dry. Adjust consistency with a splash of broth if needed. Set aside to cool slightly.
  5. Prepare the crust: Unroll the pie crusts on a lightly floured surface. If cold, let sit at room temperature for 5 minutes. Roll out gently to about 1/8-inch thickness.
  6. Cut each crust into 4 equal squares (about 4×4 inches each) using a sharp knife or pizza cutter. You’ll have 8 squares total.
  7. Spoon about 2-3 tablespoons of filling onto the center of 4 squares, leaving a 1/2-inch border. Do not overfill.
  8. Brush the edges of the filled squares with a little water. Place the remaining 4 squares on top. Press edges together firmly, then crimp with a fork to seal. Cut 2-3 small slits in the top of each pie to allow steam to escape.
  9. In a small bowl, whisk the egg with 1 tablespoon of water. Brush the tops of the pies with the egg wash.
  10. Bake for 18-22 minutes, until the crust is golden brown and the filling is bubbling through the slits. Let cool on the baking sheet for 5 minutes before serving.

Notes

Cool the filling slightly before assembling to prevent soggy bottoms. Do not overfill (2-3 tablespoons per pie). For a gluten-free version, use gluten-free pie crust. For dairy-free, use dairy-free crust and substitute butter with olive oil or vegan butter. Pies can be assembled ahead and refrigerated for up to 4 hours before baking. Freeze unbaked pies for up to 3 months; bake from frozen, adding 5-8 minutes.

Nutrition

Keywords: leftover turkey, hand pies, turkey hand pies, leftover turkey recipe, easy dinner, comfort food, Thanksgiving leftovers

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