Friday, June 18, 2010

Leftover Veal Roast Pot Pie

I'm going to let you in on a little secret. Making a basic pot pie is not that hard and it's a great way to use up leftovers. Granted, you'll need to feel comfortable making a pie crust and homemade gravy, but the rest is easy. You just take a bunch of cooked meat, a bunch of cooked vegetables, and a bunch of gravy and mix it all together for the filling. Also, as an added tip, my mom says you can use a can of cream of mushroom soup instead of gravy in a pinch. She made us the tasty veal pot roast used to make this pot pie.

Herb Crust (top and bottom crust)
2 c. all-purpose flour
2 T. chopped fresh parsley
1 T. chopped fresh thyme
1 t. salt
1 t. sugar
10.5 T. unsalted butter, cut into pieces
4.5 T. ice water (or more if dough is still too dry)

Blend the dry ingredients and herbs in a food processor until well-blended. Add butter and process until mixture looks like coarse meal. Add 3 T. of the ice water. Pulse. Add more water in 1/2 T. increments, pulsing after each addition, until the mixture just starts to clump together. Gather dough into 2 balls. Place one ball in the refrigerator. Roll out the other ball and place in pie dish.

Leftover Veal Roast Pot Pie
1 lb. leftover veal roast (or beef pot roast), cut into bite-size pieces
2 carrots, cut into 1/2" pieces
1 onion, cut into 1/2" pieces
1-2 T. olive oil
2 medium-large red-skinned potatoes, cut into 1/2" pieces
1-2 c. frozen peas, thawed
2 c. of beef gravy (use the drippings from the roast, add some beef broth, and thicken with butter and flour while stirring)

Boil carrots and potatoes for about 10 min. in a medium-size pot. Vegetables should be tender. Peas can be thrown in just before taking off the burner to expedite thawing. Strain and transfer vegetables to a large bowl. Saute onion in oil over medium heat until soft. Add to bowl of vegetables. Add veal and gravy and mix well. Place ingredients in prepared crust.

Roll out top crust and place over mixture. Crimp and seal edges; cut a hole in the top crust for steam to escape. Bake mine at 425 F for 20 minutes, then 350 F for 30-40 minutes, until the crust is golden and it looks like the filling is bubbly.

Current Pie Tally: 22

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