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    You are in: Home / Recipes / Holiday Leftovers Pot Pie Recipe
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    Holiday Leftovers Pot Pie

    Holiday Leftovers Pot Pie. Photo by HeatherFeather

    1/1 Photo of Holiday Leftovers Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    HeatherFeather's Note:

    I made this yummy potpie recipe this year after Christmas to use up leftover veggies and turkey. We devoured this so fast and it was very easy. I used prepared pie pastry from the store...knowing that I would not want to fuss with a homemade pastry right after the holidays. Next time, I might plan ahead and make an extra pastry when making holiday pies, wrap it and store for making this recipe. PLEASE NOTE: The cook time is accurate, having made this several times now. Baking time may vary slightly depending upon the type of pie pastry you have used.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 prepared double crust pie crust (purchased or homemade)
    • 2 cups chicken stock
    • 2 -3 cups leftover cooked turkey or 2 -3 cups leftover cooked chicken, diced
    • 1/4 teaspoon salt (I used Jane's Crazy Mixed Up salt blend, or to taste)
    • 2 tablespoons unsalted butter (the real thing here)
    • 6 tablespoons white lilly all-purpose flour
    • 1 cup skim milk
    • 1 1/2-2 cups cooked carrots (leftovers, I used a can of LeSeuer whole baby carrots)
    • 1 cup corn, cooked (leftover)
    • 1 cup peas (whatever you had leftover) or 1 cup lima beans (whatever you had leftover) or 1 cup green beans, cooked (whatever you had leftover)
    • 1/2 cup cooked ham, diced, leftovers (optional)
    • 1/4 teaspoon ground black pepper

    Directions:

    1. 1
      Line a deep dish pie plate (10") with pie pastry and set aside.
    2. 2
      Preheat oven to 425°F Have ready a cookie sheet lined with foil (you will set this on the rack below your pot pie to catch any drips).
    3. 3
      In a medium saucepan, melt the butter over medium heat; Whisk in the flour (it will look dry) until combined.
    4. 4
      Slowly add some of the chicken stock, whisking to blend well, then adding a bit more, repeating until all is added.
    5. 5
      Next whisk in the milk, also whisking in and blending well slowly.
    6. 6
      Cook, whisking occasionally until somewhat thickened,raising heat slightly if needed, approximately 10-15 minutes.
    7. 7
      Add the cooked meat, vegetables,salt, peppers, cooking about 3 minutes until heated through, stirring, test for seasonings, adding more salt or pepper if needed.
    8. 8
      Pour into the pie pastry lined pan.
    9. 9
      Now you have a choice on how to top this:.
    10. 10
      Choice #1: Roll out the second piece of pie pastry and top the pie, sealing edges, and use a knife to cut out a hole the size of a small coin in the center of the pastry, as well as five vent slits around the pastry.
    11. 11
      Choice #2: The original recipe suggested using a cookie cutter to cut out 12 leaf shapes out of the top crust and then placing the leaf shapes on top of the pie (instead of having a full top crust) -- up to you if you wish to make it look "fancy" or not.
    12. 12
      Bake uncovered for 12-15 minutes or until crust is golden and the filling has begun to bubble (if the crust is done, its finished).
    13. 13
      Let cool a bit before serving.
    14. 14
      This will be served scooped out with a spoon; don't expect to be able to cut this into neat, firm pieces; the filling is very saucy.

    Ratings & Reviews:

    • on January 30, 2007

      55

      Loved this! Made with lima, green beans, corn, carrots and corn and my family ate it all up. Used 1 percent milk cause that's all I had. Will be sure to make again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2007

      35

      This probably would've rated 4 stars rated under my former personal grading system, but with Zaar's new system, this gets a 3 star "liked it" rating. I used chicken, corn, carrots, & greenbeans because that is what was available. I think peas would've been better & I will try to have them available next time. But the whole point is to use up leftovers & this recipe is a good way to take what is in the fridge & make a good meal out of it. I did find that my crust wasn't even close to golden in 10 minutes (I kind of thought that sounded too quick). It was probably closer to 20 & I think next time I would go a few more as the bottom crust was just a bit under done. All things said, this is a recipe worth trying.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Holiday Leftovers Pot Pie

    Serving Size: 1 (251 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 565.8
     
    Calories from Fat 256
    45%
    Total Fat 28.5 g
    43%
    Saturated Fat 8.7 g
    43%
    Cholesterol 48.8 mg
    16%
    Sodium 618.4 mg
    25%
    Total Carbohydrate 53.0 g
    17%
    Dietary Fiber 4.2 g
    17%
    Sugars 5.0 g
    20%
    Protein 24.5 g
    49%

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