Gobble ’n’ Bake Pot Pie
Total Time: 55 minutes Yield: 6~8 Servings
🧈 Ingredients
For the Filling
2 cups cooked turkey, shredded or chopped
1 ½ cups leftover veggies (green beans, carrots, corn, peas, etc.)
1 cup leftover gravy (or 1 cup chicken/turkey broth + 2 tbsp flour)
½ cup leftover mashed potatoes (optional, for creaminess)
1 small onion, diced (optional)
2 tbsp butter
1 tbsp olive oil
Salt & pepper to taste
1–2 tsp fresh or dried herbs (thyme, sage, parsley)
0.1g - 0.2g RSO/Distillate (Available in Dispensary)
For the Crust
1 refrigerated pie crust OR 1 sheet puff pastry
1 egg whisked with 1 tbsp water (egg wash)
🧑🍳 Instructions
1. Make the Base
Preheat oven to 400°F.
In a large pan, heat butter and olive oil over medium heat.
Sauté onions 3–4 minutes (skip if using only leftovers).
Add leftover veggies and turkey. Stir to combine.
2. Build the Sauce
Option A: Using leftover gravy
Add 1 cup gravy + mashed potatoes. Stir until creamy.
Option B: Using broth
Sprinkle 2 tbsp flour over the mixture and cook 1 minute.
Add 1 cup broth and stir until thickened.
Season with salt, pepper, thyme, and sage.
3. Infuse
Remove pan from heat.
Mix your RSO or distillate into the warm filling thoroughly to ensure even dosing.
Tip: Add distillate in small drizzles while stirring to distribute evenly.
4. Assemble
Pour filling into a 9-inch pie dish or 8x8 baking dish.
Add the pie crust or puff pastry on top.
Trim edges, cut 3–4 vent slits, and brush with egg wash.
5. Bake
Bake at 400°F for 30–35 minutes, or until the crust is golden and flaky.
Let cool 10 minutes before slicing so the filling sets (and the cannabinoids settle into the fats).
🔥 Optional Add-Ins
Leftover stuffing (¼–½ cup mixed in for extra umami)
Cranberry sauce swirl on top for a sweet-tart twist
A cheddar topping layer under the crust
Dash of smoked paprika for warmth
😋 Serving Suggestion
Plate your pot pie with a small spoonful of cranberry sauce on top—or eat straight from the pie tin like a true Danksgiving champion.