Thanksgiving Leftover Vegetable Pot Pie

Your kids didn’t eat all those veggies? Well just because Thanksgiving is over doesn’t mean there’s nothing left to be grateful about.  Fill those empty pie plates with leftover root vegetables. Think turnips and parsnips and beets, oh my! Tossed with garlicky Alfredo sauce and topped with puffed pastry it’s good enough to eat for breakfast, lunch or dinner!


PREP TIME: 2 minutes

COOK TIME: 5 minutes

BAKE TIME: 25 minutes

TOTAL TIME: 32 minutes


1 Pot Pie


Roasted Vegetables (1 lb)

Garlic Alfredo Sauce (12 oz jar)

Puff Pastry (1 sheet, defrosted)

Flour (for dusting your work surface)

Egg (1, beaten)


12" Nonstick Frying Pan

Wooden Spoon (or spatula)

Pie Dish

Rolling Pin

Paring Knife

Silicone Brush

1. TO MAKE YOUR VEGETABLE FILLING. preheat your oven to 350°.

Using your wooden spoon, combine your vegetables and garlic Alfredo sauce in your frying pan over medium heat.

Transfer your mixture into your pie pan.

Set aside.

Dust your work surface with flour.

Using your rolling pin, roll your pastry dough out until 1/4 inch thick. (it should be wide enough to cover your pie dish)

Lay your puff pastry dough over your pie dish. (you will want roughly 1/2 of dough to hang over the edge)

Use your paring knife to trim any excess dough and cut slits into the top of your crust in a pattern of your choosing.

Bake until golden—about 25 minutes.