Every time I make a pot pie, I always seems to have leftover "stuffing" and a tad bit of dough. I have always hated throwing them out or in the compost so I brainstormed this way to use the leftovers.
You could also do with with a full batch of ingredients and make a half dozen of your own "frozen dinners".
Step 1: Tools & Ingredients
- 5" Pie Pan or Cast Iron
- Pie Dough
- Pie Stuffing (Potatoes, Corn, Peas, Carrots, Onions, Broth, Celery)
- Ziploc Bag - Optional
Note: I use the Lodge 5" Cast Iron Skillet. They are about $7 each so its not too expensive to buy a few to freeze a multiple pies at a time.
Step 2: Roll Dough
- Roll your dough out flat.
- Make sure your pie dough is larger than your pan!
Note: If you don't have enough dough, just add a little flour and water to increase the volume just enough.
Step 3: Cut Dough
- Lay your pie crust in your pan
- Take your knife and cut around the outside of your pan. (leave an extra 1/4" dough to roll over edge.)
Step 4: Add Filling
Add your leftover filling.
If you are starting from scratch:
- Add all veggies in a saucepan with broth, saute for 10 min.
- Add flour.
- Add milk and stir until mixture starts to thicken.
Step 5: Bake Your Pie
- Look at how delicious that is! Can you believe this used to go in the trash?
- If you are saving it for later, grab a ziplock!
Ready To Cook?
Preheat Oven to 375.
Cook for about 30 min. (until crust is golden brown.)
Step 6: Cover & Freeze
If you are using leftovers, you probably already have a large pot pie in your oven!
- Slide pan into freezer bag. (Ziplock sandwich bag fits a 5" cast iron perfectly.)
- Suck extra air out of bag and close.
- Stick in freezer to enjoy later!