DJ's Boudain Thanksgiving Leftover Pot Pies

DJ's Boudain Thanksgiving Leftover Pot Pies
(Mini and Large Sizes)

NOTE: You will need to adjust these recipes according to how many leftovers you have.

Mini Pot Pies Ingredients:
1/3 cup butter
1/3 cup all-purpose flour
1 can chicken broth
1/2 cup milk
Onion Powder
Poultry Seasoning
Salt and Pepper
2 1/2 cups shredded cooked turkey
2 cups mixed sides (Carrots, Green Bean Casserole, Broccoli Cheese Casserole)
1/2 block DJ's Fancy Rice Dressing (because let's face it, there are no leftover Rice Dressing)
8 packs refrigerated pie crusts
Non-stick cooking spray

Directions Mini Pot Pies:

  • Heat oven to 425°F.
  • Prepare pie crust as directed on box. Unroll pie crust. Cut out disks of pie crust using bowls slightly larger than the size of the top and bottom of cupcake tin. Reroll extra dough to get equal amounts of dough disks. 1 pot pie = 1 large bottom dough disk + 1 smaller top dough disk.
  • Spray cupcake pan with non-stick spray. Poke your pie crust with a fork several times around all sides and throughout bottom.
  • Bake for 10 minutes until slightly brown. Set aside.
  • In a saucepan, melt butter over medium heat. Add flour, milk, and broth until well blended.
  • Cook until bubbly and thickened. Set aside.
  • In a skillet, cook DJ’s Fancy Rice Dressing over medium heat. Add poultry seasoning and cook until brown. Set aside.
  • In a large bowl, combine sauce, rice dressing, and leftovers. Mix well.
  • Fill pre-baked crusts with mixture. Add top dough and crimp edges together. Score several cuts into top dough for venting.
  • Bake for 20 minutes until golden brown.

Serve with cranberry sauce or turkey gravy.
Yields: About 48 mini pot pies.


Large Pot Pies Ingredients:
1/3 cup butter

1/3 cup all-purpose flour

1 can chicken broth
1/2 cup milk

Onion Powder
Poultry Seasoning
Salt and Pepper
2 1/2 cups shredded cooked turkey
2 cups mixed sides (Carrots, Green Bean Casserole, Broccoli Cheese Casserole)
1/2 block DJ's Fancy Rice Dressing (because let's face it, there are no leftover Rice Dressing)
2 packs refrigerated pie crusts
Non-stick cooking spray
Aluminum foil

Directions for Regular Pot Pie:

  • Heat oven to 425°F.
  • Prepare pie crust for two crust pie as directed on box.
  • Spray two 9-inch pie pans with non-stick spray. Place bottom crust into each pan and form to pans. Poke pie crusts with a fork several times around all sides and throughout bottom.
  • Bake as directed. Set aside.
  • In a saucepan, melt butter over medium heat. Add flour, milk, and broth until well blended.
  • Cook until bubbly and thickened. Set aside.
  • In a skillet, cook DJ’s Fancy Rice Dressing over medium heat. Add poultry seasoning and cook until brown. Set aside.
  • In a large bowl, combine sauce, rice dressing, and leftovers. Mix well.
  • Fill pre-baked pie crusts with mixture. Add top doughs and crimp edges. Score several cuts into top dough for venting.
  • Cover edges of crust with foil to prevent excessive browning. Bake for 25 minutes. Remove foil and bake an additional 15-20 minutes or until crust is golden brown.
  • Let stand for 5 minutes before serving.

Serve with cranberry sauce or turkey gravy.
Yields: Two 9-inch pot pies.

← Older Post Newer Post →