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Wednesday, February 18, 2015

Repurposing Leftovers into a Pot Pie

Happy Wednesday everyone! I've done so much cooking in the past week or so - chalk it up to the awful weather - my fridge is exploding with plasticware! So in order to consolidate, I took some of the leftovers, and turned them into a pot pie. All you need is a good crust recipe (which I provide below!) a few vegetables, gravy, and your meat of choice. Pop it in the oven on 400 for about half an hour and you're done!
Filled with chicken, peas, mushrooms, and more!

Herb Crust
Bon Appetit October 1999


  • 2 1/2 cups all purpose flour (I sub 1 cup whole wheat flour)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
  • 6 1/2 tablespoons (about) ice water

  1. Blend first 5 ingredients in processor until herbs are very finely chopped. 
  2. Add butter and shortening. Blend until mixture resembles coarse meal. 
  3. Transfer mixture to large bowl. Using fork, mix enough ice water into flour mixture to form moist clumps. Gather dough into ball; flatten into rectangle. 
  4. Cover and chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)

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