Filling (feel free to vary this be what leftovers you have in the fridge):
- 1 tablespoon olive oil
- 1-2 teaspoons minced garlic
- 1/2 cup chopped onion
- 1 cup cooked potato cubes (I like to use leftover roasted potatoes to save time)
- 1/2 bag mixed veggies, roughly 1-2 cups (peas, carrots, green beans, lima beans, corn, etc.)
- 1 1/2 cups of cooked chicken, chopped (I use leftover dark meat from my roast chicken)
- 3 tablespoons of cornstarch
- salt and pepper to taste
- herbs and spices to taste (what I put in depends solely on the other ingredients I'm using, if I'm using lots of already-seasoned leftovers I do not add much. However, if I am using freshly prepared ingredients, I will throw in parsley, basil, rosemary, garlic, onion, paprika, cayenne, etc.)
- 1 1/2 cups low sodium chicken broth
- Time Saver - use a store bought unbaked pie crust
- Just for Fun - use puff pastry dough and no bottom crust
- Completely Homemade (I usually stink at making pie crust and it takes a lot longer, but I did finally produce a beautiful and flavorful crust the last time I attempted it, pictured below)
- 1 1/2 cups flour
- 3/4 teaspoon salt
- 3/4 cup butter or shortening, cold
- 1/3 cup cold water
Directions
- This step is only necessary if you are making your own pie crust. In a large mixing bowl, combine flour and salt, cut in butter until crumbly. Add water and knead together into a ball. Wrap in plastic and refrigerate for at least 30 minutes (depending on the temperature of your house).
- While your dough is "chilling out" in the fridge, saute the onion and garlic in oil for 5 min.. Add the potatoes, veggies, and chicken (I don't bother heating or thawing any of these ingredients if they can easily be combined without doing so). In a large measuring cup whisk together broth, cornstarch, salt, pepper, and any seasoning.
- Preheat oven to 400 degrees.
- Roll out top and bottom crusts, place bottom crust in a greased pie plate.
- Place veggie mixture into the pie crust, pour broth mixture over the top, and add the top crust. Brush with egg wash (1 egg + 1 tablespoon cold water) and cut vents in the crust for steam to escape. (You can also add decorative dough cutouts like the leaf I have on mine by using a cookie cutter on the leftover dough.)
- Bake for 45-50 minutes until crust is golden brown.
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