Many of us spend the third Thursday in November being thankful for our family, friends and freedom. One of my blessings comes the next day: I am thankful for leftovers.
This unique dish is the perfect way to get rid of leftovers but has such a unique combination of flavors that you’ll forget you’re eating last night’s dinner. This recipe is very flexible, so feel free to add just about any leftovers to the mix.
Yield: 8 servings
Prep time: 10 minutes
Cook time: about 30
2 pre-rolled pre-made pie crusts
1 can of condensed cream of mushroom soup
1 1/2 cups of frozen mixed vegetables
1/4 cup vegetable broth
Salt and pepper to taste
Serve with cranberry sauce
Preheat oven to 400 degrees. In large bowl mix together soup, vegetables and vegetable stock until well mixed. Add salt and pepper to taste. Spray cupcake tins with nonstick spray. Cut pie crust to fit inside of cupcake tin. Fill crust with about a quarter cup of filling. Cut remaining crust to cover top of mini pies. Bake until filling is bubbling and crust is golden brown. Serve with cranberry sauce.
Note: for an easier pot pie use a pre-made pie crust and simply pour in the filling and bake according to manufacturer’s instructions.