Still have leftover Thanksgiving turkey? Or are you ready to move to the gobbler’s cousin, and my personal fav, chicken? Let’s make a pot pie!
Take your leftover meat and dice into small pieces. You’ll need 2-3 cups depending on the size dish you’re going to bake in. Here is what you’ll need for my recipe which feeds 4 easily:
1 box Pillsbury Pie Crust (Allow to sit out of fridge for about 20 minutes)
1 large carrot, peeled and diced
1/2 white onion, diced
1/4 red bell pepper, diced
2 medium celery stalks, peeled and diced
1/2 russet potato, peeled and diced
1/2 stick butter
1 small can green peas
1 small can cream corn
3 whole mushrooms, stems removed, diced
1/4 c. Evaporated milk
3 oz Velveeta (queso blanco used here)
1/2 tsp. Sweet paprika
1/2 tsp. Dill weed
Fresh ground black pepper to taste
Preheat oven to 425F. Spray a casserole dish or pie plate with cooking spray. Line dish with 1 pie crust, punch holes in bottom with a fork to keep from bubbling up. Dust with a heaping tsp of flour. Bake for about 7-8 minutes and remove from heat.
In a Dutch oven, melt the butter and sauté all raw veggies for about 12 minutes or until potatoes and carrots soften. Add canned vegetables, paprika, pepper and dill weed, stir well. You can add salt, but the canned ingredients and cheese are salty enough for me!
Add the milk and cheese and cook until cheese melts and mixture is creamy.
Pour mixture into pie shell and cover with the second crust. Fold edges inside the dish and mash with fork tines.
Cut vent holes in the top and bake for 15-20 minutes or until the crust is brown and filling is bubbling through the vent holes. Let it sit for about 10 minutes before serving.
This is a great way to start the week after Thanksgiving! I hope you enjoy my smokin’ hot pot pie recipe! Happy Monday!