Savoury Holiday Leftovers Pot Pie
A simple recipe to help you use leftover chicken or turkey.
- Prep Time: 15min
- Cook Time: 30min
- Total Time: 45min
- Yield: 6-8 servings
Ingredients
- 1 Prepared pie crust
- 2 cups leftover cooked turkey or chicken, coarse chopped
- 1/2 cup leftover cooked ham, diced
- 4 cups leftover roasted vegetables (corn, peas, green beans, carrots, onions)
- 2 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 cup milk
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Preheat oven to 425°F. Line a cookie sheet with foil and place on the bottom rack of the oven to catch any drips from cooking.
- In a medium saucepan, melt the butter. Whisk in the flour until combined and clumps start to form.
- Gradually add in the chicken stock and the milk, whisking to blend, repeating until fully blended and smooth.
- Continue whisking until somewhat thickened, raising the heat slightly if needed, around 10-15 minutes. This will form a thick sauce.
- Add leftover meat, vegetables, salt, and peppers. Cook about 5 minutes on medium heat, stirring until heated thoroughly. Add seasoning, salt and pepper, until desired.
- Pour mixture into prepared pie pastry crust.
- Roll second piece of pie pastry and top the pie, sealing the edges by pressing with your fingers. Use a knife to cut five 3-inch long vent slits across the top of the pastry.
- Bake on middle rack, uncovered for 15-20 minutes or until crust is golden and the filling has begun to bubble.
- Cool for 5-10 minutes before serving.
Source: Elaine Cheng