Beef Pot Pie

 This is my standard use for any kind of leftovers that come with gravy. That goes for pot roast, chicken and gravy, thanksgiving leftovers, you name it. It is the most delicious way to eat leftovers! The crust is so buttery and flakey and delectable.

Leftover Pot Pie 

Crust 

2 Sticks butter (cold and sliced)
2 Cups Flour
1/2 tsp Garlic salt
Fresh herbs (Optional)
1/4 Cup or so cold water

1 Egg for eggwash and additional salt

Filling

Leftover meat, veggies, and potatoes, diced
1-2 Cups gravy (Homemade or canned)

Directions for crust:

Preheat oven to 375

Place all ingredients, except for water, in a medium mixing bowl. Cut butter into the flour with a pastry cutter or a fork. Add a little water at a time until the dough can retain its form when you clench it in a fist. Separate into two equal balls, wrap each in plastic wrap and chill for about 30 minutes.

Roll out each ball between two sheets of plastic wrap. Place one in the bottom of a pie plate.



Combine gravy and leftover meat and vegetables and pour into pie plate.

Place top crust on and press edges down slightly

Wisk an egg and brush the top crust. Sprinkle with garlic salt

Bake for 45-60 minutes or until golden brown 

Perhaps my favorite version is the beef pot pie. Tender beef from the crockpot, rainbow carrots, and golden potatoes. YUM.

If you don't like making homemade gravy you can always use canned. Just throw in some fresh herbs to jazz it up! 

Another crust option is to forgo the chopped herbs and after rolling out the dough, gently roll in whole herbs 

Another flavor hit was Thanksgiving leftovers. Turkey, peas, mushrooms, and gravy.

I like to play around with cookie cutters sometimes. Enjoy!!