During the holidays we eat pretty high on the hog. Meats and foods that we would never eat during the year because they are very expensive and we tend to eat as economically as we can. That’s OK with us, it makes the special days when we splurge that much more special and feeding prime rib to a dozen people would break our bank pretty fast. Saving all the leftovers is very important but what to do with it?
We have leftover prime rib, turkey, ham, smoked turkey and roasted pork. I cut up all the leftover pieces into small chunks and froze them. You would not believe how much meat was leftover ven though it seemed as we had eaten most of it.
In order to stick to my intention this year of wasting less food, I came up with this recipe. It’s easy and it does not use any canned soups just ingredients in your pantry. This recipe uses little bits of meat which might not be enough to do much of anything else with it and it is a winner with my family. Also, this is my recipe but it works with any veggies you might need to use up so use what you have. The point is to not waste food. It doesn’t have to be perfect or pretty. Just make your pot pie and your family will love it.
Leftover Pot Pie
Ingredients:
Leftover meats, cut into small pieces
2-3 medium sized potatoes, cut into small cubes
3 carrots, diced
1 cup peas
1 small onion, diced
1 cup mushrooms, sliced
2 tbsp butter
2 tbsp olive oil
2 tbsp all purpose flour
1 cup milk
1 tbsp or less if you like of salt
1 tsp pepper
Preheat the oven to 375. In a large sauce pan, on medium, cook the diced meat in the butter and oil until warmed through (if you are using raw meat then continue until cooked through).
Sprinkle the flour over the meat and mix until all the meat is coated. Let it cook for a minute or two and then add the veggies and onion. Mix it all together and allow to cook for another minute.
Slowly add the milk, stirring to get the little browned bits of meat stuck to the pan (this is where your flavor is). Add the salt and pepper slowly to taste. Lower the heat to medium low and allow to cook for 5 minutes or until it thickens.
Roll out your pastry crust and line your pie plate or casserole dish with it.
Pour in the meat and veggies mix and top with another layer of pastry crust.
Cut a vent in the top (an x or slash will do)
Cover the top of the pie with aluminum foil so the crust does not burn. Bake for 25 minutes then remove the foil and bake another 10 minutes.
Allow the pie to cool for 10-15 minutes before serving.
If you enjoyed this post, please consider leaving a comment or follow me by email at the top right hand of the screen to have future posts sent to you. Tricia (Crunchy Catholic Momma)
