It is best to slice and wrap each piece in foil, then freeze for up to 3 months. You can keep it wrapped in the fridge for up to 3 days and reheat slices in the microwave. If you made one but only ate half you might want to keep it for later. Then when ready sit on the counter for 20-30 minutes. Lay in between plastic wrap sheets sealed and inside a freezer bag. Make the dough for the crusts and roll them out. Allow it to cool completely and then store in a sealed container in the fridge. If you didn’t it would be super icky as far as texture goes and couldn’t be fixed.īest way to do this is make the filling. You would need to make the crust(s) and the filling separately, and store apart from one another.
I mean fresh is always best but this is something you could prep and then put together and bake the next day. Jump to recipe and get started! Can you make pot pie the day before? You wouldn’t need to alter anything to make it into a leftover ham recipe after Easter or Christmas. But that is just the beginning like I said. This works great with leftover steaks, if you want to use up what wasn’t eaten from your chuck roast dinner the night before, or even ground beef. You’re just heating all the ingredients and cooking the crust(s). Since you are using cooked meat you don’t need to worry about the internal temperature as much which is nice. Bake in a preheated oven at 400 degrees for 40-45 minutes or until crust is golden brown and middle is hot. Place pie on a baking sheet in case it overflows. You could add an egg wash to the top to brown more if you wanted. Use a knife to cut small slits in the top to allow steam to escape.
Add cold water in one tbsp at a time, fluffing with fork, until crust can form a ball that is not too wet, but holds together.Use a pastry blender or criss-cross two butter knives together to create a crumbly texture.** To make homemade pie crust (store bought you could skip these steps) Prepare the pie crust by mixing flour and 2/3 cup butter.Cook stirring until mixture is bubbly.Stir in flour, onion, and spices (at least salt and pepper).In large saucepan, melt 1/3 cup butter over medium high heat. Chop your precooked meat into bite size pieces. I would only use russet, one large, into 1/2″ cubes. If you wanted to add potatoes into this mix too you could but they would need to be quite small so they get tender in this time frame. While your filling is bubbling you can create this one and have it ready in less than 20 minutes.Ī pot pie crust is best for savory mixtures inside. You can use any of our 3 ingredient pie crust recipes but this one is best for a savory filling for sure. Now we made a double pie crust for this one but you can choose to just use the bottom if you want. 1 tsp chili powder or if you wanted it spicy you could use red pepper flakes instead.
#Ninja chicken using prevooked pie crust free#
2/3 c milk or dairy free alternative will make it creamy.4 stalks celery diced or sliced so they get tender.2 carrots peeled and diced smaller than your celery.3 c beef or chicken, diced and precooked.You still follow these instructions but tweak a few things like using chicken broth instead of beef and eliminating Worcestershire, but everything else would really remain the same. We make this when we have leftover chicken from the night before too. Patricks Day to make this into a leftover corned beef recipe too! I mean there are tons of ways to tweak this depending on your taste buds and what you have on hand.
I pull it out after every single holiday because we never seem to finish everything up and I hate wasting food.Įarly in the year I have even gone so far as to swap the veggies for cabbage and vegetable broth for the beef for this one. With this mixture it really goes well with all the things. That isn’t the only protein you could use though, not even close.
#Ninja chicken using prevooked pie crust how to#
We are going to share specific instructions on how to use your leftover sirloin tip roast actually. Fill with beef, chicken pot pie, pork or even corned beef and vegetables. How to make a double crust pot pie with flaky homemade pie crusts.
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