Beef and Veggie Pot Pie

One of my favorite dishes, I think what makes it for me is the flaky crust.  Give me a good buttery crust and throw in either a savory or a sweet filling and I'm yours....really, I'm yours.

This one was a modge podge of throwing together whatever I had on hand, there really is no method to this pot pie madness.

Some may have a certain way of doing things, some may have a taste for a specific ingredient, some like a creamy filling, others like myself are perfectly happy with a good ol meat and veggie mixture.

I don't have a recipe for this recipe, I literally just threw it together, but I can tell you that I used a pound of ground beef, one small diced onion, salt and pepper, garlic, worcestershire sauce, a little bit of beer for taste and a small can of tomato sauce.  I also added in about 1 and half cups of mixed frozen veggies.

Brown the ground beef, add the spices and the tomato sauce, stir well, then add in the frozen veggies.  Pour in a bit of beer, you don't want too much.  Cook for a minute or two until the liquid reduces.

I used a box of pie crusts, the one that brings two crusts inside.  Unroll one and cover the bottom of a greased pie pan.

Fill with the meat filling.  Unroll the second pie crust and place over the meat, fold in the edges and press to seal.  Cut two or three small slits on the top to vent.

Bake in a 400 degree oven for 15 minutes or until the dough is nice and brown.

Let sit for 5 minutes and cut into wedges.

Serve with a salad! 

Leftovers Thanksgiving Pot Pie!

I'm sure like me, there are many of you with refrigerators brimming full with leftovers from the Thanksgiving feast.

Usually you may just keep eating them for the next few days or some may even toss them out, but what about using them in a Pot Pie, a big family sized pot pie?

The beauty of this is that you can use whatever you have on hand.

LEFTOVERS THANKSGIVING POT PIE!

Turkey, cut into bite size pieces (I used all the leftover breast meat I had, save the legs and wings for another meal)
Green bean casserole (if you don't have any leftover, just use a can of green beans)
Stuffing
Gravy
1 can of cream of mushroom soup
Salt and pepper to taste
Garlic powder
Heavy cream
Refrigerated Puff Pastry or Pie Pastry


Mix the turkey, green bean casserole, stuffing and gravy in a big bowl. Add one can of cream of mushroom and salt and pepper, garlic powder.

Stir well, pour mixture into a greased casserole dish or 13x9 baking pan.

Pour heavy cream over the top, I used about a cup.

Remember what I said about using what is on hand? All I had was Puff Pastry shells, not the sheets, so I those on top. If you have the sheets use them or roll out the pie crust to the right size needed.

Pop in a 450 degree oven for 30 minutes or until bubbly and the pastry is brown and cooked through.

It is SO good, chock full of the flavors you love. My kids had seconds and said it was the best pot pie they ever had.

Tonight's dinner, I'm going to take the leftover turkey legs and wings and roast them in the oven. I'll have the recipe up for you later today.