Thanksgiving Leftover Hand Pies – Easy Snack Recipe with Turkey & Stuffing
The day after Thanksgiving usually means a fridge full of leftovers, and these Thanksgiving Leftover Hand Pies are the most delicious way to use them up. Think of them as little pockets of comfort – flaky pie crust wrapped around turkey, stuffing, mashed potatoes, gravy, and even a touch of cranberry sauce for balance.
They’re easy to make, fun for kids to help with, and perfect for lunch, dinner, or snacking all weekend long.
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If your fridge is packed with Thanksgiving leftovers, these hand pies are an easy way to put them to good use. They are a fun way to mix things up, and a great option when you’re tired of reheating the same plate.
How to Make Thanksgiving Leftover Hand Pies
Here are the ingredients you need to make these Thanksgiving leftover hand pies, plus step by step instructions for how to make them.
Ingredients
- 15 oz (2 count) package refrigerated pie crust
- Flour, for dusting
- 1 cup leftover mashed potatoes
- 1 cup leftover stuffing
- 1 cup diced or shredded leftover turkey
- 1/2 cup leftover cranberry sauce, plus more for dipping
- 1 egg
- 1 teaspoon milk
- Leftover gravy, for dipping
Step by Step Instructions
1. Preheat your oven to 350°F and line a large baking sheet with parchment paper.
2. Lightly flour your work surface and roll out the pie crusts with a rolling pin until they’re about ⅛-inch thick. Use a 4½-inch biscuit cutter or the rim of a wide glass to cut out 12 circles of dough.
3. Arrange the dough rounds on the prepared baking sheet, leaving a little space between each one.
4. Spoon small portions of mashed potatoes, stuffing, turkey, and cranberry sauce onto one half of each dough circle, keeping the edges clear for sealing.
5. Fold the empty side of the dough over the filling to form a half-moon shape. Press the edges together, then seal them by crimping with the tines of a fork.
6. In a small bowl, whisk the egg with the milk. Brush this mixture over the tops of the hand pies to help them bake up golden and shiny.
7. Use a sharp knife to cut three small slits in the top of each pie to allow steam to escape while baking.
8. Bake for about 30 minutes, or until the crusts are crisp and golden brown.
9. Serve warm with leftover gravy and extra cranberry sauce for dipping.
Tips & Tricks
- Keep the filling light, just a spoonful of each ingredient is enough. Overstuffing makes it harder to seal and may cause the pies to split open while baking.
- Crimp the edges firmly with a fork so the filling stays tucked inside as they bake.
- If the dough starts getting soft or sticky, place it in the fridge for a few minutes to firm back up before continuing.
- Always bake on parchment paper to prevent sticking and to help the bottoms cook evenly.
- Give the hand pies 5-10 minutes to cool after baking. The filling will be piping hot and needs a moment to settle.
Substitutions
- No pie crust on hand? Swap in crescent roll dough, puff pastry, or even biscuit dough for a different texture.
- Don’t like cranberry sauce? Leave it out or replace it with a spoonful of gravy inside the pie.
- No turkey left? These work just as well with ham, chicken, or roast beef.
- Out of mashed potatoes? Sweet potatoes, roasted potatoes, or even leftover green bean casserole can be used instead.
- For a dairy-free version, skip the egg wash or brush the tops with a plant-based milk alternative.
Variations
- Cheesy upgrade: Sprinkle in shredded cheddar, Swiss, or mozzarella before sealing for extra flavor.
- Breakfast version: Add scrambled eggs or leftover breakfast sausage for a next-day brunch twist.
- Mini pies: Use a smaller cutter to make bite-sized appetizers – perfect for snacks or party platters.
- Sweet and savory: Stir a little cranberry sauce into the stuffing for a tangy-sweet surprise.
- Make ahead: Double the recipe and freeze the unbaked pies. Bake straight from the freezer whenever you need a quick meal.
Instead of reheating the same plate of leftovers, turn them into something everyone will actually look forward to. These Thanksgiving leftover hand pies are freezer-friendly, travel well, and taste just as good dipped in warm gravy or cranberry sauce. Whether you’re feeding a crowd or just want an easy bite after the holiday, these mini pies turn Thanksgiving favorites into a whole new meal.
More Fall Smack Bites
- Walnut and Cranberry Brie Bites
- Brie and Apple Butter Crostini
- Pumpkin Pie Cheese and Crackers
- Cranberry Turkey Stuffing Balls
- Mushroom Crostini
- Pigs in a Blanket
- Muffin Tin Stuffing Bites
Ingredients
- 15 oz (2 count) package refrigerated pie crust
- Flour, for dusting
- 1 cup leftover mashed potatoes
- 1 cup leftover stuffing
- 1 cup diced or shredded leftover turkey
- 1/2 cup leftover cranberry sauce, plus more for dipping
- 1 egg
- 1 teaspoon milk
- Leftover gravy, for dipping
Instructions
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- Lightly flour your work surface and roll out the pie crusts with a rolling pin until they’re about ⅛-inch thick. Use a 4½-inch biscuit cutter or the rim of a wide glass to cut out 12 circles of dough.
- Arrange the dough rounds on the prepared baking sheet, leaving a little space between each one.
- Spoon small portions of mashed potatoes, stuffing, turkey, and cranberry sauce onto one half of each dough circle, keeping the edges clear for sealing.
- Fold the empty side of the dough over the filling to form a half-moon shape. Press the edges together, then seal them by crimping with the tines of a fork.
- In a small bowl, whisk the egg with the milk. Brush this mixture over the tops of the hand pies to help them bake up golden and shiny.
- Use a sharp knife to cut three small slits in the top of each pie to allow steam to escape while baking.
- Bake for about 30 minutes, or until the crusts are crisp and golden brown.
- Serve warm with leftover gravy and extra cranberry sauce for dipping.
