Pot Pie
I have a new favorite easy dinner: pot pies. There are several different ways for doing them.
Leftover stew. Toss it into a pie crust, top with a pie crust, bake 20-30 minutes.
Leftover roast beef and veggies. Cut the leftovers into chunks, toss it into a pie crust…
Canned beef stew, possibly tossed in a frozen pie crust for a very simple meal.
Leftover chicken with a package of frozen veggies, held together with thick chicken gravy or cream of chicken soup. Toss it into that pie crust!
Leftover baked bean and ground beef casserole would make a pretty hearty filling, too, but I haven’t personally tried that one yet.
This is really a great way to use up whatever you have in your fridge or freezer. You can use a pie pan if your filling is heavy on the meat and very thick or a 9×9 dish if you want to add plenty of veggies. I haven’t tried it yet, but it should make a good freezer meal. It can be made up the night before or the morning of, covered, and left in the fridge until baking time — so the kitchen can already be clean at dinner time! It’s filling, makes excellent leftovers for lunch the next day, and is great with only a salad to accompany it.
That sounds really good, Mystie! Thanks for the idea!
Another response – I just tried your idea with some leftover pork stew! Delicious! Way to recycle!