2016 Leftover Love Quick Pot Pie
1 premade pie shell
1 cup leftover chicken, turkey, ham, roast beef, or pork
½ cup leftover gravy
1 cup leftover corn, peas, carrots, green beans, etc. or 2-3 cans of
low sodium canned vegetables if you don’t have enough leftovers
1 can low sodium cream of mushroom, celery, or chicken soup
1 cup leftover mashed potato, butternut squash, or stuffing
Leftover cranberry sauce - optional
Prebake pie shell according to directions on package.
Heat meat, gravy, vegetables, and soup to boiling in a sauce pan – then simmer a few minutes.
Place in prebaked pie shell.
Top with leftover mashed potato, butternut squash, or stuffing. If using mashed potato or squash, add a little milk or water and heat to moisten. Dot with cranberry sauce if desired.
Bake for about 30 minutes at 375 degrees.
This pie freezes well. Bake frozen pie for about 90 minutes at 375 degrees. Make a few if you have plenty of leftovers!