Pie with Leftovers – Delicious

Ingredients:

• Leftover cooked meat (chicken, beef, pork, etc.) – 2 cups
• Leftover cooked vegetables (carrots, peas, corn, etc.) – 2 cups
• Potatoes – 2 medium-sized (peeled and diced)
• Onion – 1 large (chopped)
• Garlic – 4 cloves (minced)
• Butter – 2 tbsp
• All-purpose flour – 2 tbsp
• Chicken/vegetable broth – 1 cup
• Milk – 1 cup
• Salt – 1 tsp (or as per taste)
• Black pepper – 1/2 tsp (or as per taste)
• Pie crust – 1 (store-bought or homemade)
• Egg – 1 (beaten)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat.
3. Add chopped onion and minced garlic. Sauté until softened.
4. Add the diced potatoes and cook until tender.
5. Sprinkle the flour and stir for 2-3 minutes until the mixture thickens.
6. Gradually add the chicken/vegetable broth and milk, stirring constantly until the sauce thickens and is bubbling.
7. Add the leftover meat and vegetables, salt, and black pepper. Mix until everything is well combined. Take it off the heat and let it cool.
8. Roll out the pie crust on a floured surface and transfer it to a 9-inch pie dish.
9. Spoon the filling mixture into the crust.
10. Use a pastry brush to brush the beaten egg over the edges of the crust.
11. Cut slits in the top of the crust to let the steam escape.
12. Bake for 30-35 minutes or until the crust is golden brown and the filling is hot and bubbly.
13. Remove from the oven and let it cool down for a few minutes before serving.

Verdict:

This delicious pie is a perfect way to use up your leftovers. With a flaky, golden crust and a hearty filling with a creamy, savory sauce, this pie is sure to impress.

Serving Suggestions:

Serve warm with a side salad or roasted vegetables for a complete meal. This pie also makes for a great leftovers lunch the next day!