Make-it-up-as-you-go Pot Pie
I’ve found pot pie to be a really lovely use for leftovers, including those straggling vegetables that hang out after you’ve used just the right amount for a more precise recipe! My basic method is to just make a basic roux first:
- Melt one stick of butter
- Saute one onion (or half of one of those giant ones), a clove or two of garlic, and celery and mushrooms if you’ve got ‘em, until translucent. Reduce heat to medium.
- Add 1/4 flour and stir until well blended
Then you add milk and chicken or vegetable broth–I’ve seen many different ratios of this, but I think a good combination is about 1 1/2 cups broth to 2/3 cups milk. Stir this in until thick and bubbly.*
- Now you can add whatever you want for the filling and seasoning! Leftover chicken, roasted vegetables, fresh vegetables, or even frozen ones, all work great.** Herbs de Provence are super yummy with chicken and vegetables, but also just thyme and salt and pepper.
- Pour into your prepared crust*** and bake at 357 F for about 30 minutes. Let stand 10 minutes before cutting into it.
*I messed up this ratio the other night, ended up too soupy, so I added a little more flour, more seasoning, and let it cook on as high temperature as I could without burning until it reduced a little. I still ended up with extra so I made a second smaller pie.
**DO NOT, under any circumstances, use okra. It’s good in lots of things, but will make your pie filling the consistency of snot (sorry for that image, but I made this mistake once and had to throw out the whole pie b/c neither of us could stand the texture!)
***Use your favorite crust recipe, OR the refrigerated kind from the store, no judgment here! Those refrigerated ones are pretty yummy, especially the gourmet pie crusts from Trader Joe’s, and sometimes they make the difference between eating dinner on time or past the point where everyone gets over-hungry and cranky:) Also, some people I know really love doing a basic biscuit topping with no bottom crust which would also be an easy way to go.