Pot Pie Leftovers

15 ingredients
9 steps

Ingredients

  • 2 prepared frozen pie crusts, thawed
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 2 12 cups chicken stock or 2 12 cups ham stock or 2 12 cups turkey stock
  • 34 cup heavy cream
  • 3 cups diced cooked chicken or 3 cups cooked ham or 3 cups cooked turkey
  • 12 cup diced cooked carrot
  • 12 cup frozen peas
  • 14 cup frozen corn
  • 1 tablespoon hot sauce
  • 12 teaspoon nutmeg
  • 14 teaspoon cumin
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 2 tablespoons milk

Directions

  1. 1
    Preheat oven to 375F Bake the pie shell for 12 to 15 minutes and set aside.
  2. 2
    In a large frying pan over medium heat melt butter and add flour stirring all the time until mixed well.
  3. 3
    Remove from heat add the stock and mix well using a wisk.
  4. 4
    Return the pan to low heat and add the cream, continue stirring.
  5. 5
    Add the remaining ingredients except the milk until well combined.
  6. 6
    Pour the mixture into the cooked pie shell and cover with the other pie shell.
  7. 7
    Press the edges together using the back of a fork.
  8. 8
    Put 4 slashes in the top crust and brush with milk.
  9. 9
    Cook for 20 to 30 minutes until golden brown.

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