If you are like everyone else who fixes way too much food for a holiday get together, you are standing in front of a pile of food wondering what to do with all of those leftovers. Here’s an idea that’ll tempt that hubby’s tastebuds.
Many of us have had chicken pot pie but you can use whatever type of meat you have leftover after the family preChristmas get together.
1/4 cup of butter
1/2 cup of diced onion
1/2 cup of mushroom
1/2 teaspoon dried sage, marjoram, or tyme
1/8 teaspoon pepper
1/3 cup of flour
3/4 cup milk
2 cups chicken broth
10 ounces of any kind of frozen veggies you like
3 cups precooked ham, turkey, chicken, beef or any kind of preferred meat
1 package of premade pie crust
4 10 oz corning ware casserole dishes or one 3 quart casserole dish
In a medium saucepan over medium low heat melt butter and cook until tender mushrooms and onions. Stir in flour, sage/tyme/or marjoram, and pepper. All at once add milk and broth. Stir until thickened and bubbly. Boil for 2 minutes more. Add veggies and meat remove from heat.
For 4 greased 10 oz casseroles:
Place pie crust on floured surface, roll out thin with rolling pin. Divide one pie crust into four sections for bottom of each dish. Place 1/4 of meat and veggie filling in each pie crust lined casserole. Top each casserole with remaining pie crust divided 4 ways and crimp edges together with bottom crust . Cut off any excess pie crust. Cut air vents in each top crust.
For 1 greased 3 quart casserole:
Place one of two pie crust in bottom of casserole. Fill with meat and veggie mixture. Place second pie crust on top and crimp, cutting off any extra pie crust. Cut air vents in top crust.
Bake at 375 degrees in a 3 quart for 40 minutes; bake at 450 degrees in 10oz dishes for 12 to 15 minutes or until top crust is lightly browned.
Pies will be hot. The individual pies are great to take to the elderly for Christmas Cheer. Place a cute Christmas decorated sugar cookie on top and you have dinner and dessert for someone who will appreciate your efforts.