Use your leftover chicken, turkey or beef to make this easy and filling pot pie – it takes a little bit of work (except for the pastry) and the product is worth it all!
- 1 package frozen Pepperidge Farm puff pastry sheets, thawed
- 3-4 red potatoes, skin scrubbed and chopped into bite-sized pieces
- 1/2-3/4 C carrots, chopped or sliced thinly
- 3 stalks of celery, chopped
- 1 can of corn, drained
- 1 can of peas, drained
- 1-2 C of chopped meat
- 1 stick of butter
- 1/2 C flour (or more)
- 4-5 C chicken or beef broth, depending on your meat
- 1 t salt, pepper to taste
Preheat the oven to 400 degrees. Boil the potatoes, celery, and carrots for 5-8 minutes in a large saucepan. While the vegetables cook, place one pastry sheet in the bottom of a deep 12 X 8 casserole dish and stretch/tuck to fit. Mix together the corn, peas, and meat in a large bowl. Drain the vegetables and add to the bowl; stir. Place the mixture on top of the pastry in the casserole.
Melt the butter in the saucepan and add the flour, salt and pepper to make a roux. While stirring, add the broth and whisk until it’s a thin gravy. Pour into the casserole dish and stir everything up. Cover the top of the mixture with the other pastry sheet, stretching/tucking to fit. Cook for about 30-40 minutes or until the crust is browned and it’s bubbly. Allow to set for 5 minutes before serving.