Leftover Pot Pie

As part of Menu Plan Monday, Family Favorites, we are supposed to include a link to at least one family favorite recipe. I have chosen Leftover Pot Pie. I am not sure where I originally found this recipe. Likely it was in the Sunday paper or online somewhere. It might be a blend of a couple of recipes. I don't do a great job of sourcing recipes in my recipe book and I frequently will take what sounds good in two or three recipes to make what works for me.

It is a great dish to use up leftovers, but you can also use it with freshly prepared chicken. We typically will make this after Thanksgiving with leftover gravy and vegetables. Then, if we have lots of turkey left, I will freeze some to use later to make pot pie.

This week, I am using leftover chicken from the Chicken Gravy over biscuits we had last week. I froze it after our leftover day. I will use a bag of mixed vegetables and some stock.

Leftover Pot Pie

2 c leftover turkey or other meat chopped
2 c leftover gravy or stock
2 c leftover vegetables, or mixed vegetables
2 - 9" unbaked pie shells
2 tbs cornstarch (if using stock)
1/4 c water (if using stock)

Preheat oven to 350°.

If using stock, bring the stock to a boil. Add cornstarch to the cold water and blend until smooth. Whisk into stock to thicken.

Line a 9" pie pan with shell. Mix turkey and vegetables and add to the pie. Pour gravy or thickened stock over turkey and vegetables. Cover with remaining pie crust. Cut slits in top to vent steam.

Place pot pie on a cookie sheet, bake for 1 hour.

For other recipes, check out Mmm Monday at Mommies with Cents.

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