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{"id":12319,"date":"2013-12-30T12:52:11","date_gmt":"2013-12-30T17:52:11","guid":{"rendered":"http:\/\/www.patheos.com\/blogs\/thecrescat\/?p=12319"},"modified":"2015-01-10T21:38:06","modified_gmt":"2015-01-11T02:38:06","slug":"pot-pies-that-wont-kill-you","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/thecrescat\/2013\/12\/pot-pies-that-wont-kill-you.html","title":{"rendered":"Pot Pies That Won’t Kill You…"},"content":{"rendered":"\n<\/head>

USING ALL THE LEFTOVERS IN YOUR REF & STICKING IT IN A PIE \u2026 WITH BUTTER.<\/strong> <\/p>\n

Ingredients<\/p>\n

Leftover meat (I used the remains of the Christmas turkey carcass)
\nFrozen Veggies (whatever\u2019s in there getting freezer burn)
\nPotatoes (I like the small yellow potatoes because they cook better than the larger baking ones)
\n2 cups of Chicken broth
\n1\/2 Cup of milk
\n3 tablespoons of all purpose flour
\n1 stick of butter
\nsalt & pepper to taste
\n1 Box of Pillsbury refrigerated pie crusts<\/a> <\/p>\n

Prep-time 1 hour 15 mins <\/p>\n

In a large saucepan melt half the stick of butter and cook the frozen veggies till they aren\u2019t 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. <\/p>\n

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. <\/p>\n

$\"\"$ <\/a><\/p>\n

When it\u2019s good and thick, set it aside to cool. While it\u2019s cooling, preheat oven to 425. Prepare your pie crusts. Unroll the first crust and place in a baking dish sprayed with Pam. *You can also buy those frozen pie crusts from the desert section of the frozen food aisle that are already in pie tins. I bought a 2 pack of them and used the Pillsbury pie crust to unroll and put on top of the frozen pie tins. I made enough for two pies, but if you are only making one than a single box with two pie crusts (linked above) will work. <\/p>\n

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. <\/p>\n

And there she is\u2026 leftover turkey pot pie. <\/p>\n

$\"\"$ <\/a><\/p>\n

Delicious. And nobody died. <\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"