Variations on a Pot Pie

Savory Pies are one of my favorite frugal ways to use up leftovers. The thing is, none of them are ever exactly the same. There are so many variables, many of which can be gluten free, too. Here are a few ideas:Crusts: (1 or 2 crust) Pie Crust (plain, with cheddar cheese or herbs or both) Mashed Potatoes or Sweet Potatoes Biscuits (plain, cheese, garlic, herb, onion, homemade, store-bought) Cornbread or Polenta Crescent Rolls or Puffed Pastry sheets Tortillas (bottom crust only) Cooked Spaghetti (bottom crust only)Fillings: Cubed meat (beef, pork , turkey, chicken, steak, ham, hot dogs) Ground meat (leftover burgers or links – chopped or freshly cooked beef or turkey or sausage) Canned meat (spam, tuna, salmon, chicken) Veggies – frozen, canned, leftover, roasted (potatoes, mushrooms, carrots, celery, peas, corn, green beans, onions, beans) Other leftovers: chili, cheese, rice, beans, lentilsLiquids: gravies, soups (chunky or cream), spaghetti sauce, barbecue sauceCooking time depends…

Source: Amerikanki -

Import to my cookbook