This leftover pot pie is easy to make and a delicious way to use up any leftover meat that you have in the fridge or freezer.

If you are anything like me, the big package deals at the grocery store scream to you like a siren, luring you in to purchasing a months supply of chicken at a go. Sausage links, only $1.99 if I buy 5 lbs? SOLD! So it is unsurprising that upon examining my freezer this week I came up with 1 chicken breast, 1 pork chop, and 3 links of Italian sausage. All wrapped in ziplock bags, none enough for a meal.

I am in the process of moving, so I am trying to make use of whatever I have, and not buy more food until I can start from a nearly empty fridge. What to do with this? Well, my son piped up that he wanted chicken pot pie. I asked if a pot pie with a bunch of different meats in it would work, and this is what I came up with.

You don’t have to follow this recipe exactly. Feel free to substitute any meat you have laying around, chopped, ground or shredded. I will admit that the sausage added an extra something special to the flavor. And the puff pastry. Worth it. I made an enormous batch months and months ago (maybe a year) for something… I really am not sure what. But I had only used 1/4 of the recipe, and the rest has been sitting in my freezer since then.

I scoured the internet for ideas, and settled on this Curried Turkey Pot Pie for inspiration. It was a pretty simple recipe, I had most of the ingredients, and with slight additions, made for a good guide.

For more easy comfort food ideas to warm you up, try these out!

beef bulgur stew
skillet lasagna

If you have tried my Leftover Pot Pie recipe, or any other recipe on  Real Life with Dad, please rate the recipe.  And be sure to follow us on FaceBook and Instagram @RealLifeWithDad

Yield: 1 recipe

Leftover Pot Pie

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This leftover pot pie is easy to make and a delicious way to use up any leftover meat that you have in the fridge or freezer.

Prep Time 18 minutes

Cook Time 20 minutes

Total Time 38 minutes

Ingredients

• 3 tbs olive oil
• 1/2 onion, diced
• 2 ribs celery, diced
• 2 carrots, diced
• 3 tbs flour
• 4 oz red curry paste
• 1 1/2 cup chicken stock
• 13.5 oz coconut milk (1 can)
• Salt and pepper
• 1 cup chopped chicken
• 1 cup chopped pork
• 3 Italian sausages
• 1 apple, diced (I used a McIntosh)
• 1/2 cup frozen spinach
• 6-8 leaves of fresh basil
• 1 frozen puff pastry, defrosted
• 1 egg (for wash)

Instructions

1. Preheat oven to 450 degrees.
2. In a large oven safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add onion, celery, and carrot. Sauté 5 minutes.
3. Meanwhile, warm the chicken stock and coconut milk in a pot over medium heat.
4. Add the remaining olive oil, flour and curry paste to the sautéed veggies, mixing to combine. Cook for 2-3 minutes
5. Slowly stir in the warmed coconut milk, allowing the flour to thicken and not clump, a little at a time.
6. Once all of the liquid is worked in, bring to a boil. Reduce to low and add the spinach.
7. Allow to thicken for 5 to 7 minutes.
8. Lastly, add in the meats, apple, and basil. If using a pot, or Dutch oven,
9. On a lightly floured surface, roll out 1/2 of the puff pastry to line a baking dish.
10. Transfer the pot pie filling into casserole dish. Lay the remaining puff pastry over the dish and pinch the edges to seal. Poke through the crust several times with a fork or knife to let out steam while cooking and brush with a beaten egg.
11. Bake for 20 to 30 minutes, until pie crust is a nice golden brown.
12. This will be boiling hot on the inside, so let it cool a bit before chowing down.

Notes

Adapted From: Pass The Sushi Curried Turkey Pot Pie

Recommended Products

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  Enamelware Lasagna Pan, 12.5 x 9 inches, Black/White Splatter
• 
  Lodge Seasoned Cast Iron Skillet w/Cast Iron Lid (12 Inch) - Cast Iron Frying Pan With Lid Set.
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  Silicone Rolling Pin Non stick Surface Wooden Handle 1.97X15.15 (Red)

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 388Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 72mgSodium: 624mgCarbohydrates: 15gFiber: 2gSugar: 4gProtein: 19g