Leftover Pot Pie!

 

Did you make a truckload of stew/chicken soup/random meaty substance and can’t stand the thought of having the exact same thing AGAIN for dinner?

Why not make THIS?

Ingredients:

  • Leftover stewy substance
  • Frozen mixed veggies.  Or veggies that are in your refrigerator and are about to croak, so you really really need to use them, like, NOW.  But chop them up first…
  • Maybe some cornstarch?  (up to a tablespoon)
  • Frozen Puff Pastry – thawed for 30-40 minutes
  • 1 egg
  • 1 teaspoon water
  • Ramekins would be nice.

Destructions:

  1. Throw the leftovers into a pan on the stove.
  2. Heat to dissolve chunks of grease, coagulated animal particles, etc.
  3. Add a bit of cornstarch if you need to thicken the sauce a bit – The best way to do this is to remove a 1/4 cup of sauce, mix with cornstarch, then return the mixture to the pan.  That way, no lumps!
  4. Add the veggies of your choice and warm through.
  5. When the mixture is done, add it to your ramekins.  If you don’t have ramekins, you can probably use one big baking container or ramekin, but what fun is that, really?   Come on.  Go to the CorningWare outlet and pick up some ramekins.  They’re probably STILL on sale. Seriously.
  6. Unroll the puff pastry.  You can either cut the pastry into equal squares, or trace around your containers (with about 1/2 inch extra border) and then cut.  Whatever. 
  7. Break an egg into a small bowl, add 1 tsp water, and mix well.
  8. Brush egg wash onto rim of ramekins. 
  9. Add puff pastry and seal edges.
  10. Brush egg wash on top of pastry.
  11. If you want to get all artsy, add pastry shapes using egg wash as glue, then brush egg wash over those shapes too.
  12. Cut vent holes!  No ‘splosions!
  13. Bake at 400 degrees for 20 minutes.
  14. Bask in the yumminess.
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