Leftovers Pie Food

LEFTOVER TURKEY POT PIE

Steps:

• Preheat oven to 400 degrees.
• Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
• Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
• Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you'd like.) Pour in cream. (May add frozen peas at this point if you'd like.)
• Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
• Pour mixture into a casserole dish or deep pie pan.
• Roll out crust so that it's about 1 inch larger than the pan you're using.
• Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
• Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
• Allow to cool for a little bit before serving.
• Serve with a large spoon.

LEFTOVER SPAGHETTI PIE

Steps:

• Preheat oven to 350 degrees. Coat a large pie plate (9-10") with non-stick cooking spray and place on a foil-lined baking sheet.
• In a large bowl, beat eggs, then add ricotta cheese, 1/2 cup parmesan, 1/2 cup mozzarella, and 1/2 cup marinara sauce. When well blended, stir in spaghetti until well coated with ricotta mixture.
• Transfer spaghetti mixture to the pie plate and spread evenly with spatula. Pour on 2-1/2 cups marinara, making sure to spread that evenly, as well. Top with 1/2 cup mozzarella and then sprinkle with 2 T. parmesan cheese. Bake in oven for approximately 25 minutes, until bubbly and cheese is melted and browned. (I do recommend letting it stand for about 10 minutes before slicing into pie wedges and serving.).

HOLIDAY LEFTOVERS POT PIE

Steps:

• Line a deep dish pie plate (10") with pie pastry and set aside.
• Preheat oven to 425°F Have ready a cookie sheet lined with foil (you will set this on the rack below your pot pie to catch any drips).
• In a medium saucepan, melt the butter over medium heat; Whisk in the flour (it will look dry) until combined.
• Slowly add some of the chicken stock, whisking to blend well, then adding a bit more, repeating until all is added.
• Next whisk in the milk, also whisking in and blending well slowly.
• Cook, whisking occasionally until somewhat thickened,raising heat slightly if needed, approximately 10-15 minutes.
• Add the cooked meat, vegetables,salt, peppers, cooking about 3 minutes until heated through, stirring, test for seasonings, adding more salt or pepper if needed.
• Pour into the pie pastry lined pan.
• Now you have a choice on how to top this:.
• Choice #1: Roll out the second piece of pie pastry and top the pie, sealing edges, and use a knife to cut out a hole the size of a small coin in the center of the pastry, as well as five vent slits around the pastry.
• Choice #2: The original recipe suggested using a cookie cutter to cut out 12 leaf shapes out of the top crust and then placing the leaf shapes on top of the pie (instead of having a full top crust) -- up to you if you wish to make it look "fancy" or not.
• Bake uncovered for 12-15 minutes or until crust is golden and the filling has begun to bubble (if the crust is done, its finished).
• Let cool a bit before serving.
• This will be served scooped out with a spoon; don't expect to be able to cut this into neat, firm pieces; the filling is very saucy.

THANKSGIVING-LEFTOVERS PIE

Steps:

• Preheat oven to 375 degrees. Melt butter in a large skillet over medium-high. Add leeks, carrots, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Sprinkle with flour; cook, stirring, 1 minute. Whisk in broth and add potato. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until potato is tender and mixture has thickened, 6 to 7 minutes. Add turkey. Let cool about 30 minutes.
• On a lightly floured surface, roll dough into a 15-inch round; fit into a deep-dish pie dish. Add stuffing and dollop with half of cranberry sauce, then add turkey mixture. Fold dough over, leaving center exposed. Brush dough with egg; bake 40 minutes. Dollop top with remaining cranberry sauce; bake until bubbling in center and bottom of crust is golden, 30 to 40 minutes more. (If browning too quickly, tent with foil.) Let cool at least 30 minutes before serving.

PENNY'S LEFTOVER SPAGHETTI PIE

Steps:

• Preheat the oven to 350 degrees.
• Grease a casserole dish with olive oil.
• Toss the pasta with 2 beaten aggs and the 2 cups of shredded cheese.
• Add the salt and pepper and mix well.
• Place the pasta in the casserole evenly.
• Spread the sauce evenly on top of the noodles.
• Top with the Parmesan and sprinkle with the dried herbs.
• Place the casserole on a baking sheet if it's in danger of bubbling over the top.
• Place in oven and cook for 40 minutes, or until the dish is hot and bubbling and Parmesan is slightly browning.