Leftover Roast Pot Pie
Pie Crust Ingredients
2 1/2 cups all purpose flour
1 cup (or 1 stick) unsalted butter, cubed
1 teaspoon sugar
1 teaspoon Kosher salt
8 tablespoons ice cold water
Pie Crust Directions
Place flour, sugar, and salt into a food processor or a bowl using a hand mixer. Pulse/mix and slowly add in the butter. Continue to pulse until the dough looks crumbly
Slowly add in the water until the dough is fully formed
Flour a working surface and start working the dough. Separate into two pieces
Knead each piece into a round disk, cover it in an airtight container or cover it in plastic wrap
Refrigerate for 1 hour
After an hour, remove it from the fridge and roll onto a floured working surface
Pot Pie Ingredients
Use both dough balls for the crust
Roughly 2 cups of leftover roast meat (chicken/turkey/roast beef/etc)
Roughly a cup or any other leftover roast ingredients (potatoes/carrots)
8 tablespoons of heavy whipping cream
1 tablespoon butter
Salt, pepper, garlic powder, red pepper flakes, dried thyme
2 stalks of celery
1/3 of a white onion, chopped
2 garlic cloves, chopped
1 3/4 cups chicken or vegetable broth
1/3 cup all purpose flour
1 egg for egg wash on top of crust
Directions
Preheat oven to 425°
In a skillet, melt butter and sauté celery and onions until translucent. Add in garlic
Slowly combine whipping cream, broth, flour, and spices to create your rue
Whisk until there are no more flour clumps, and simmer over medium heat until thick. Remove from the skillet, and remove any debris left in the skillet pan
Do a light pour of olive oil, take your pie crust and, place it along the bottom and sides of the skillet, slice off that’s hanging past the top
Add your leftover roast ingredients (meat & veggies) into the skillet
Add in your rue
Top with the second pie crust, crimp the edges with a fork or your fingers and paint the top with your egg wash. Cut four two-inch slits along the top so steam can escape
Bake for 35 minutes or until the crust is desired brown