Leftover Roasted Vegetable Pie

I’ve been working from home for over a month now and it’s let me have time to be the kitchen witch that I’ve always dreamed of being. It’s also helped me to make sure that none of the carefully crafted dinners that were turned into leftovers go bad while in the fridge. Now, I’ve created the perfect storm because I’m cooking big, delicious meals for just the two of us and leaving tons of leftovers. This recipe uses the roasted veggies from around a roasted chicken and leftover chicken (turkey works too). Enter: my brand new $6 pie cookbook.

So I read a couple of recipes for savory pies and took this pie crust recipe out of the cookbook treasure that I got from a bargain bin at Tractor Supply in town, Pie it Forward by Gesine Bullock-Prado. The filling recipe is something I threw together with what was in my pantry, I like to play it fast and loose in the kitchen. Baking is another story, but cooking can be fixed if you go too far. I even put a TB of cayenne into some slow cooker chili thinking it was chili powder once and somehow pulled that one out so don’t be scared of the kitchen. Here is the recipe, it fed cowbae and I both two dinners and lunch and was unbelievably delicious each time.

The crust is made with cornmeal to replace 1/4 cup of flour to give the pie a savory, rustic appeal that is perfect for dinner time. I also had sweet potatoes, butternut squash and brussel sprouts in my roast veggies but use whatever. Obviously some vegetables will not turn into a yummy pie filling and may get watery, try to balance your water based vegetables with creamy ones like sweetie taters or squashes.

Rustic Pie Crust directly from Pie it Forward:

  • 1/4 cup finely ground cornmeal
  • 1 3/4 cup all-purpose flour, cold
  • 1 tsp salt
  • 1 TB sugar
  • 1 cup unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
  • 1/2 cup ice water
  • 1 tsp lemon juice

Directions: 

  1. Preheat the oven to 350°. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal.
  2. In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
  3. Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap, and let it rest the fridge for at least 20 minutes.
  4. Roll out one dough disk into a circle and drop the dough into a 9” pie pan. Dock the dough and freeze for 20 minutes.
  5. Line crust with parchment, fill it with pie weights or dried beans, bake for 15 minutes.
  6. Remove the weights and bake for 5-10 minutes longer, until the raw-dough sheen goes away. Set aside.

Filling Recipe:

  • 2-3 cups of roasted veggies
  • 1-2 cups chopped or shredded chicken
  • 2-3 cups of stock (I use whatever is in my fridge, put your compost in the freezer and once the tupperware is full make it in to stock)
  • 1 tsp salt
  • 1/2 tsp fresh black pepper
  • 2 TB white flour
  • 1 vegetable bouillon cube
  1. Put roasted veggies, shredded chicken, stock, salt and pepper into a large stock pot. Bring to a boil and then add the bouillon cube and flour and stir to combine.
  2. Continue cooking on a low heat until the vegetables thicken to the consistency of pie filling.
  3. Take the bottom pie crust and fill the pie crust with veggie filling until it forms a small mound.
  4. Place the top pie crust on the mound of vegetables and crimp the edges to the baked bottom crust.
  5. Put the whole darn pie into the oven at 350° for 15 minutes or until the pie crust is baked to a crisp and a light brown color.
  6. Let it cool and dig in!
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