Leftover Pot Pie Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside.
• Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C).
• Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
• Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.
• Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.

Steps:

• 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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 pie dishes with prepared pie crusts.
• Stir corn, peas, and carrots together in a microwave-safe glass or ceramic bowl and cover the bowl with plastic wrap. Cook in the microwave until tender, 2 to 6 minutes.
• Stir corn mixture, turkey, gravy, green beans, bacon bits, parsley, sage, thyme, and black pepper together in a large bowl. Divide turkey mixture even between the two prepared pie dishes. Place remaining crusts over the top of each pie, trim pastry to fit, crimp and pinch the edges together to seal. Cut 4 slits in the top of each pie.
• Whisk egg and water together in a small bowl. Brush egg mixture over the top of each pie. Fold a strip of aluminum foil around the outer edges of each pie crust.
• Bake in the preheated oven until browned and heated through, about 45 minutes. Cool for 5 to 10 minutes before serving.

Steps:

• Preheat oven to 425 degrees.
• Prepare a deep pie dish by placing a the pie crust into the dish.
• Melt 3 tablespoons of butter in a large skillet and add onion, celery, carrots, mushrooms and garlic. Cook over low heat until softened, about 10 minutes. Stir in turkey, corn, peas and gravy (using enough to coat everything), to the sauteed mixture. Remove from the heat, stir in the fresh parsley and sage.
• Place filling into pie dish.
• Mix leftover mashed potatoes with milk to soften.
• Spread the potatoes over the filling.
• Dot with the remaining butter and sprinkle with seasoned salt or salt and pepper to taste.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 - 30 minutes, or until potatoes are golden brown.

Steps:

• Preheat oven to 400°F (200°C) degrees.
• In a large stock pot melt butter on medium heat and cook until it just starts to brown. Add cinnamon stick, cloves, and crushed cardamom pods and reduce heat to low. Cook until the spices are fragrant, about 3 minutes.
• Strain the spices from the butter and add the spiced butter back into the pot. Turn the heat up to medium and add onion, cook until caramelized.
• Add the garlic and saute for a minute until fragrant. Add shredded turkey, peas, carrots, gravy, garam masala, a bay leaf. Simmer for 10 minutes.
• Add the heavy cream and season to taste with salt and pepper.
• Pour the pot pie filling into a pie pan. Place spoonfuls of mashed potatoes around the pie pan. Place a sheet of puff pastry on top, crimping the edges to seal. Cut slits in the top to for steam.
• In a small bowl, beat the egg with the tablespoon of water until totally combined. Brush the egg wash onto the puff pastry.
• Bake for 45 minutes, or until pastry is cooked through and golden browned on top. Remove from oven and let it rest for 10 minutes before serving.
• Enjoy!