Holiday Leftovers Pot Pie

Recipe by HeatherFeather
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14
    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
  • 1 12 - 2
    cups cooked carrots (leftovers, I used a can of LeSeuer whole baby carrots)
  • 1
    cup corn, cooked (leftover)
  • 1
    1 cup lima beans (whatever you had leftover) or 1 cup green beans, cooked (whatever you had leftover)
  • 12
    cup cooked ham, diced, leftovers (optional)
  • 14
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DIRECTIONS

  • Line a deep dish pie plate (10") with pie pastry and set aside.
  • 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).
  • In a medium saucepan, melt the butter over medium heat; Whisk in the flour (it will look dry) until combined.
  • Slowly add some of the chicken stock, whisking to blend well, then adding a bit more, repeating until all is added.
  • Next whisk in the milk, also whisking in and blending well slowly.
  • Cook, whisking occasionally until somewhat thickened,raising heat slightly if needed, approximately 10-15 minutes.
  • 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.
  • Pour into the pie pastry lined pan.
  • Now you have a choice on how to top this:
  • 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.
  • 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.
  • 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).
  • Let cool a bit before serving.
  • 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.
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