Pot pie is such a great outlet for leftovers – you can stretch a little meat a LOOOOONG way! You can use fresh chicken or turkey to make this dish, but using leftover meat from a roast bird makes this an easy meal.
Leftover Pot Pie
6 servings
2 cups shredded or cubed cooked chicken or turkey – Free! (leftovers)
1/2-2/3 bag frozen mixed veggies, partially thawed – $1.00
2 cans cream of chicken soup – $2.68
1/4 cup water
1 Tbsp Mrs Dash, or season to taste with salt, pepper, and any other flavors you like! – $0.05
1 package refrigerator pie crust (top and bottom) – $2.69
Prep Day: In a separate bowl, combine chicken, veggies, cream soup, water/broth and spices. Mix well. Pour into a freezer bag and freeze.
Serve Day: thaw completely. Right after thanksgiving I use two store bought pie crusts. Preheat oven to 400 degrees. Line bottom of a deep pie dish with one pie crust. Put the mix in the bottom one and put the other crust on top and pinch the sides closed. Cut 4 slits in the top of the crust. Bake in pie shell in 400 degree oven for 35 minutes or until golden brown. Let stand 5 minutes before serving.
Grand Total – $6.42
Per Serving – $1.07
Northerly Nosh 