This easy pocket pies recipe is a great way to use all those Thanksgiving leftovers! You can easily adapt this to use leftovers from any meal for a different and tasty treat!
Pocket Pies Recipe To Use Leftovers
Crust: Use any of the things listed below for the crust:
Store bought pie crust
Make extra pie crust when you are making your Thanksgiving pie and save to use for these pocket pies.
Use crescent rolls
Canned biscuits slightly flattened
Preheat oven to 450 degrees if you are using pie crust or use the temperature suggested on the rolls or biscuits. Cut the pie crust into whatever size circles you like. Lay a bowl on top of the crust and cut around it.
Lay the leftovers you want to include on top of your circle – cranberry sauce, dressing, turkey, veggies and so on. You can then drizzle with a little leftover gravy. You might want to save the gravy to pour over the top or to use for dipping the pocket pies after they are cooked. Lay another circle of crust or roll dough on top and seal the edges well. Brush with a little milk or egg wash if you want and cook until golden brown.
You could make larger circles, place leftovers on one half and then fold the other half over and seal the edges.
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If you ran out of gravy, melt flour or corn starch with butter in accordance with package directions. add appropriate amount of chicken stock. Instant gravy! You may want to put a shot of hot sauce, garlic, whatever in it.
Also, consider heating the cranberry sauce with a hit of garlic or hot sauce for dipping.
Yummy.
Made these for my husband and 3 year old son today using crescent rolls. They loved them. Hubby said he thinks these are a must-do from now on. Thanks for the idea.