Holiday Leftovers? Make Pot Pie!


Terrapin Holiday RecipesSo much food! What better way to celebrate with friends and family than with a meal? Whether home cooked or at a favorite restaurant, there’s something about sharing good food that just brings people together and enlivens the holiday spirit. And then once the festivities have ended, there are leftovers. Lots of leftovers. So it’s time to get creative! Don’t let any of that amazing food go to waste. Remake it into something just as – or even more – delicious. One of my favorite go to recipes for using up those holiday leftovers is Pot Pie. Warm, comforting and very accommodating to a barrage of holiday foods. Here’s my basic recipe. Now let your inner chef go wild and tell me about the combinations you come up with.

Perfect Pot Pie for Leftovers

1 package Puff pastry (or one batch homemade pie dough)
1 pound Chopped turkey, ham, beef or other cooked meat
1 pound Mixed cooked and chopped vegetables
2 tbsp Garlic, chopped
1/4 lb, + 1 tbsp Butter
3/4 cup Flour
1 quart Chicken stock
To Taste Salt, pepper and hot sauce

Preheat the oven to 350 degrees. Grease 4 16-ounce casserole dishes.

Make the Roux:
Over medium heat, melt 1/4 lb. of butter in a small saucepan. Mix in flour and cook, while stirring, for 2 minutes. Remove from heat and reserve.

Make the Filling:
Over medium heat, melt 1 tablespoon of butter in a medium saucepan. Add garlic and saute until soft and fragrant. Add chicken stock and bring to a boil. Slowly whisk in roux until you have the desired consistency. (You can keep any remaining roux for future use in the refrigerator.) Stir in the meat and vegetables. Cook for a couple of minutes, season to taste and remove from the heat.

Prepare the Pies:
Roll out pastry dough to 1/4 inch thick. Cut into 4 discs about 1/2 inch larger than the casserole dishes. Place casseroles on a cookie sheet and fill to 1/2 inch below the top with the pot pie filling. Cover with pastry dough and crimp the edges, sealing the casserole. Make several holes with a sharp knife in each pie to release steam while cooking. Bake for 30-40 minutes, until crust is golden brown. Remove from oven and cool slightly before serving. Enjoy your pot pie!

Wishing you a very happy holiday season (and good eating!), from all of us at Terrapin.
Chef Kroner

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