Your supermarket should have prerolled piecrust dough—and turkey gravy, too.

Prep Time: 12 minutes, cook time: 30 minutes, servings: 5

Ingredients

2 refrigerated 9-inch piecrusts 

2 cups leftover stuffing

2 cups (10 ounces) leftover turkey, shredded or cubed 

2 cups leftover vegetables or 

2 cups (10 ounces) frozen mixed vegetables, thawed 

2 cups turkey gravy, warmed

1 large tart green apple, such as Granny Smith, peeled and thinly sliced

Directions

1. Preheat oven to 425F. Line a 9- or 10-inch pie plate with 1 piecrust. 

2. Evenly spread half the stuffing over the crust. Then layer half the turkey on top and cover with half the vegetables. Repeat with remaining stuffing, turkey and vegetables. 

3. Carefully pour warm gravy over filling, gently poking through layers to allow gravy to seep in.

4. Place second crust on top and gently fold edges to seal. This is a rustic-looking pot pie, so don't fuss. Use a sharp knife to make four 1-inch slits in top crust to allow steam to escape.

5. Bake 30 minutes or until top crust is brown and filling is hot. Can be made a day ahead, stored in the refrigerator and reheated before serving.

Beth Hensperger, a San Francisco Bay Area caterer and author of 18 cookbooks, has turned her do-ahead expertise into The Gourmet Potluck. Full of recipes that appeal to kids and grown-ups, it's a handy resource for busy moms who are asked to bring a dish.