How to Make a Pie Out of Leftover Meat

Leftovers can be pretty boring. Whether it was holiday turkey or lamb that was just too much for your house, there are other uses than just sticking a plate in the microwave. To make a pie out of your leftovers, feel free to experiment with different vegetables or toppings. The best part about a leftover meat pie is there are no hard and fast rules. For the purposes of this how-to, we’ll use “chicken” as the leftover protein. Any other meat mentioned in the “you’ll need” section can be substituted for this one-dish meal.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• A large pot
• A square baking dish
• About one pound leftover protein (chicken, turkey, beef or lamb)
• A quart of stock (vegetable or matching meat stock, e.g., chicken stock for chicken pie)
• Vegetables (onions, carrots, peas, celery)
• A store-bought pie crust or mashed potatoes
• Cornstarch

1. Preheat oven to 350 degrees. Cut the cooked leftover chicken into bite-sized pieces. Do the same with the vegetables.
2. Sauté vegetables in a large pot. Use a little stock to keep the vegetables moist and cook until tender (peas are added last). Add chicken.
3. Add enough stock to cover the ingredients reserving at least two cups of liquid. Heat stock and chicken through.
4. In a separate bowl, whisk a teaspoon of cornstarch with the two cups of stock to make a slurry (a smooth liquid mixture used to thicken gravies). Add the slurry to the pot and allow it to thicken the stock. Additional slurry may be necessary to get the right consistency. Season to taste with salt, pepper, rosemary, thyme, curry powder or whatever you prefer.
5. Pour the thickened mixture into the baking dish. Top with a store-bought (or homemade) pie crust. You can also use mashed potatoes to create a topping of an inch to an inch and a half. If desired, top the potatoes with some shredded cheddar cheese.
6. Put the completed dish in the oven at 350 degrees. Because the ingredients are already cooked, bake until the topping is golden brown. After removing the pie from the oven, let stand for 10 minutes to allow the liquid to cool and thicken.

Tips & Warnings

• You can use another type of dish. A pie dish or plate is not recommended because it doesn’t have the depth necessary for all the ingredients. If you have a lot of leftovers and a large dinner crowd, you can use a 13-by-9 pan. Double the ingredients.
• Turkey stock can be substituted for chicken and vice versa. The same goes for lamb and beef (both are red meats).
• If there are other vegetables leftover from the same meal with the chicken, feel free to throw those in as well.
• Be sure to taste the filling before you pour it into the baking dish. The mix may need little to no seasoning depending on the flavor of your original chicken dish.
• If the pie isn’t allowed to stand and cool just a bit, the filling will be incredibly hot and runny.