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Playing Sunny Anderson’s Second-Day Turkey and String Bean Pot Pies


  • 4 servings/cups leftover green bean casserole (recommended: Campbell's Soup recipe)
  • 1/2 cup milk
  • 1/2 cup turkey, beef or chicken stock
  • 1 cup roasted turkey meat, chopped
  • 2 standard, frozen puff pastry sheets, defrosted


Serves: 4-6


Preheat oven to 350°F.

In a medium bowl, lightly blend green bean casserole with milk, stock and turkey.

Roll puff pastry on a lightly floured work surface and cut out six 4-inch disks from each sheet, yielding 12 disks. Lightly press the disks into the bottom and up the sides of the cups of a muffin tin, leaving about 1/2-inch crust over the edge to secure the top. Press the tines of the fork into the bottom and the sides to dock the pastry then fill each cup with the casserole mixture so it’s level with the top of the muffin cup. Cover with another cut circle and secure the edges by pinching the pastry together. Cut a small hole in the top for steam and bake for 30 minutes or until crust is golden brown.


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