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Leftover Pot Pie Recipe

4 from 1 vote
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Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Food Recipes, Pastry Recipes
Servings 4 servings
Calories 370 kcal

Ingredients
  

  • 1-2 onions (white but can sub with red), roughly chopped
  • 1 shallot (can sub with onion), roughly chopped
  • 8 garlic cloves, roughly chopped
  • 1 butternut squash, diced
  • 1.5lbs pre-cooked shredded meat (I used chicken thighs ‘n breast but could be beef, pork, turkey)
  • Few Tbsps butter
  • 1-1.5 cups heavy cream
  • 1 cup runny yoghurt (e.g. greek)
  • Some cooking or white wine
  • 1 cup frozen peas
  • Few Tbsps of chilli flakes
  • 1 thawed puff pastry

Instructions
 

  • In an oven-safe pan, melt the butter and sauté your chopped onions/garlic/shallots for 3-4 mins. Season with salt & pepper.
  • Add chopped squash and celery (or radish), season some more and cook down for 3-4 mins.
  • Pour in the wine and let simmer for 2-3 mins.
  • Add chilli flakes and pour in the heavy cream & yoghurt. Season with salt & pepper.
  • After simmering for a few minutes, add the shredded meat and stir in the peas. Take off the heat!
  • Layer your puff pastry on top, score a couple of vents and pop it in the oven at 375F for 1hr-1hr10m. Keep an eye every 20 mins to make sure the pastry isn’t over-cooking — if it’s getting too browned at the 50m mark, cover with some foil and keep cooking.
  • When cooked to perfection, take it out ‘n let rest for 10mins before diving in.

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