Fun with leftovers! With potlucks, family gatherings and holidays coming up there is always something leftover, let’s reimagine it as pie.
Yield: 6 pies
1/2 medium onion, chopped
1/4 cup butter, melted
1/4 cup all-purpose flour
1-1/2 cups chicken stock ~ or turkey, beef or veggie stock
1 tsp finely chopped fresh thyme, sage or rosemary ~ or use a ½ tsp dried
1 pressed garlic clove
1/2 tsp salt
1/4 tsp ground black pepper
1 cup frozen veggies, thawed ~ or leftover veggies
1-1/2 cups diced cooked turkey ~ or cooked beef, chicken or pork
1/2 cup milk
1 pkg refrigerated pie crusts (2 crusts), softened according to package
Preheat oven to 375ºF.
On stovetop in a sauce pan add butter and flour; whisk until smooth using Silicone-Coated Sauce Whisk.
Cook over medium-high heat 4-6 minutes or until mixture is light golden brown, whisking occasionally.
Add stock, whisking constantly until smooth. Add thyme, pressed garlic, salt and black pepper.
Simmer, uncovered, 4-6 minutes or until sauce is thickened. Remove from heat.
Stir in chopped onion, frozen vegetables, turkey and milk. Set aside.
Unroll one crust onto lightly floured surface. Cut out three 5-in. circles using biscuit cutter. With remaining dough, cut out six designs using small cookie cutters.
Repeat with remaining crust.
In Mini Pie Pan place crust circles and press up sides and over edges.
Place 6 designs onto a sheet pan.
Bake pie shells plus sheet pan with designs for 16-18 minutes until light golden brown.
Divide filling evenly into baked pie shells. ~ Optional – pipe mashed potatoes on top
Bake an additional 10-12 minutes or until filling is heated through.
Top with designs and serve warm.
COOK’S TIP: Add a decorative touch on top using a decorating bag to pipe mashed potatoes. Pretty and tasty!
Reimagining leftovers with the Grandkids is fun: pick out cookie cutters, decorate and experience using leftovers rather than tossing them.
For additional visuals and nutrients visit fyi50plus.com
Jaimie Johnson “chef Jaimie” shares the art of cooking, baking, and entertaining with friends and families everywhere. She has 18 years in the food industry. Jaimie enjoys teaching baking and decorating techniques, and making healthy meals in a hurry and assembling time-saving meal prep in her workshops as well as creating the perfect party and bridal shower experiences with her Pampered Chef business. When she is not cooking, Jaimie has a fulltime marketing career with a well-known travel company and enjoys spending time with her family, including her new puppy, Ace. Check out her blog at: http://tiny.cc/Chefjaimiekids