One of the challenges we have after a holiday is a lot of leftovers. I get bored with eating the same thing over and over again. Having a way to change up those leftovers keeps things fresh and avoids waste.
An approach I take to deal with the leftovers is to make pot pies. This works great for just about any type of roast whether its roast beef, a roasted turkey etc. The one pictured above uses ham. This is also a great way to use up leftover veggies, like those from crudité platter or even roasted vegetables.
If I’m really feeling like taking the easy road, I’ll use canned cream of chicken soup that I’ll dilute with chicken or vegetable stock as the binder for the filling, more often than not I’ll use a mornay sauce. Once you’ve heated up the binder, add the raw vegetables to the binder and cook until softened. Roasted veggies and meat will warm through in the oven. I try to have about ½ cup of meat and ¾ cup of veggies per person. You can then spoon everything into a casserole dish or into a deep dish pie plate. Top with the crust then bake until the crust is cooked. Though I prefer to use individual ramekins for pot pies rather than large casseroles. I’ll place the pot pies in a 375ºF oven for about 15 minutes so the filling is warmed through.
I’ll top the warmed up pot pies with biscuit dough. I’ll split the raw biscuit dough in half, place on top of the ramekins. I’ll butter and season the top of the biscuit and return them to the oven. Bake until the biscuit is fully cooked and has a nice golden top. It usually takes about 10 to 12 minutes.