We eat a lot of casserole in this house. It’s an inexpensive way to get maximum value from your food dollar. And as a bonus, the kids love anything with noodles and cheese melted on top. But at work the other day the conversation in the #EQ2 channel turned to pot pie, and I decided to shake up those casserole fixings.
Leftover Pot Pie isn’t terribly different from Leftover Casserole, except you need a larger quantity of leftovers to fill the pie. And of course, no noodles (although I suppose you could do noodle pie if you were on a carbohydrate binge). Here’s the pot pie I made the other night. Mix and match whatever you have with a cream soup and leftover gravy. This was a deep-dish pie and I probably used five or six cups of filling.W
The filled pie, ready to bake
1 cup frozen peas, thawed
1 cup frozen corn, thawed
1 cup frozen carrots
10 tater tots, cooked and cut in thirds
2 cups cooked turkey, cut bite-sized
1 can Cream of Mushroom Soup
1/2 cup chicken gravy
2 Pilsbury Pie Crusts
Follow the instructions on the pie crusts – they need to come to room temperature before you unroll them. Pre-heat oven to 425°F.
In a large bowl, stir together all ingredients except pie crusts. Season to taste. Add water if necessary; the consistency should be gravy-like unless you want it sloppier. Unroll one pie crust into a 9″ deep-dish pie pan. Spoon filling evenly into the pie pan. Unroll the second pie crust and place it over the filled pie. Cut, crimp, or pinch the crusts together to seal. Cut four slits in the top crust to vent.
I recommend you bake the pot pie on a baking sheet in case of spills. Bake at 425°F for 15 minutes, then reduce the heat to 350°F and bake 20 more minutes.
Let cool 5 minutes before serving. Makes 8 healthy slices.