USDA is going to start 'harvesting' poultry). I had some frozen veggies to use up (lima beans, peas, corn) along with some soon-to-expire potatoes, carrots, and other fresh vegetables. The sky's the limit here! My rule of thumb is to use what is expiring first and build from that.
Mishmash Pot Pie
- 2 defrosted pie crusts
- Various leftovers - veggies, chicken, etc.
- Gravy or flavored butter or chicken stock
- 1-2 tbsp cornstarch or flour
- Salt and pepper, herbs to your liking
Pre-heat the oven to 375 F. Take one of the pie crusts and lay it out in a pie pan if it didn't come in one. Make sure to gently press it down around the base of the pan, and pinch over the rim of the pie pan (make little thumbprint indentations for a crust design).
Saute the veggies in a little oil or butter, starting with the ones that take longer: onion, garlic, mushrooms, thicker stalked veggies. Saute until just al dente. White wine and/or chicken stock usually adds some good flavor!
Depending upon how much moisture has accumulated while sauteing, mix in a little bit of cornstarch or flour. I recommend mixing it into a tiny bit of liquid first and then into the frying pan. If you have any gravy on hand, use that (mmmm, good). Feel free to add herbs, salt and pepper, or other flavorings as you like.
Once the veggies are ready, gently pour them into the prepared pie pan. Spread everything out so the layer is even, and lay the other pie crust over the top. Trim off the excess and gently press the crusts together to form a seam. Make sure to slice a few slits in the top so the pie can breathe as it bakes.
Bake the pot pie for 25-30 minutes or until the crust is golden brown. Let the pot pie cool and then serve.