… I cooked something that didn’t suck. It’s a Christmas miracle. Since no one died of food poisoning or got violent diarrhea I deem the recipe worthy enough to share. I think I’ll call it …
USING ALL THE LEFTOVERS IN YOUR REF & STICKING IT IN A PIE … WITH BUTTER.
Leftover meat (I used the remains of the Christmas turkey carcass)
Frozen Veggies (whatever’s in there getting freezer burn)
Potatoes (I like the small yellow potatoes because they cook better than the larger baking ones)
2 cups of Chicken broth
1/2 Cup of milk
3 tablespoons of all purpose flour
1 stick of butter
salt & pepper to taste
1 Box of Pillsbury refrigerated pie crusts
Prep-time 1 hour 15 mins
In a large saucepan melt half the stick of butter and cook the frozen veggies till they aren’t frozen anymore. Then add 2 cups of chicken broth and bring to a boil. Add chopped up potatoes. Cover and simmer till potatoes seem soft.
In another saucepan, melt the other half of the stick of butter and throw in meat. Heat through then add half cup of milk and flour. Cook till you have a pasty meat mixture. Dump pasty meat mixture in veggie/potato broth. Stir and cook till the sauce thickens. It should look like this.
Once your pie filling is sorta cool (lukewarm will do), fill pie crusts tins. Top with unrolled pie crusts, make four slits to vent, and cook on 425 for 15 minutes. After 15 minutes turn oven temp to 325 and bake for another 10 minutes or so till the pie crust is golden brown. Remove, cool, and serve. My side was those pre-made bagged salads because I was three glasses deep in the eggnog and physically incapable of fixing anything else.
And there she is… leftover turkey pot pie.
Delicious. And nobody died.