Leftover Vegetable Pot Pie

As an Amazon Associate I earn from qualifying purchases. Lectin Free Wife contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.

No vegetable left behind! (Unless then have lectins) Why is it called Leftover Vegetable Pot Pie? Simply because these were the only veggies I had. When you make all you meals from scratch, sometimes by the end of the week- it’s slim pickings. It’s time to use the orphan veggies that have been left behind and the leftover Savory Pie Crust. YUM!

You can follow this recipe exactly as it stands or spice it up and use whatever leftovers you have in your refrigerator. This recipe had a slightly sweeter taste than my normal savory flavors since I added the sweet potato. The choice is yours.

Leftover Vegetable
PotPie

Prep Time: 15 Min
Cook Time: 30 Min

The ingredients in this Leftover Vegetable Pot Pie recipe makes one standard pie pan OR a 32 oz Soufflé dish (which is what I’m using in these pictures)

INGREDIENTS

Here’s all the goodies you need to make Leftover Vegetable Pot Pie.

• dough from Savory Pie Crust

• 3 tbsp ghee

• 1 small sweet white potato-peeled & cubed

• 1 small turnip- peeled & cubed

• 1/2 white onion- diced

• 1/2 red onion- diced

• 1 leek- cleaned and chopped

• 1 large carrot- peeled and sliced

• 1 sprig of rosemary- leaves finely diced

• 3 cloves of garlic- minced

• 2 c chicken stock or broth (preferably homemade)

• iodized sea salt

• black pepper

• 1 bundle of parsley

Here’s what you need to make the Arrowroot Slurry.

• 1 tbsp dijon mustard (make sure to check the label for sugar content)

• 3 tsp arrowroot starch

• 2 tbsp water

INSTRUCTIONS

Here’s how to make Leftover Vegetable Pot Pie at home.

1. In a glass measuring cup, whisk dijon mustard, arrowroot starch and cool water to create a slurry. Set aside.

2. In a stock pot, melt ghee over medium/low heat

3. Add sweet potatoes and cook for 6 minutes, stirring with a wooden spoon occasionally covering in ghee and rotate the potatoes from bottom to top

4. Add turnip, for 3 minutes- stirring occasionally

5. Add white onion, for 3 minutes- stirring occasionally

6. Add carrot, for 2 minutes- stirring occasionally

7. Add red onion and leeks, for 3 minutes, stirring occasionally

8. Add rosemary and garlic, for 1 minute

9. Add chicken stock and bring to a boil

10. Add parsley and salt/pepper to taste

11. Add the slurry, using one hand to pour slurry and the other hand to whisk at the same time. Continue to whisk until liquid begins to thicken up

12. Turn off the heat under stock pot

13. Preheat oven to 350° F

14. Roll out remaining dough in-between two pieces of parchment paper until it is slightly bigger than your pie dish

15. Carefully pour the vegetable mixture into a pie dish or soufflé dish ramekin

16. Remove the top layer of parchment paper, place your hand under the remaining bottom layer of parchment paper and flip onto pie dish. Remove remaining piece of parchment paper

17. Use your fingers to form a crust with the remaining pieces of dough that may have fallen off

18. Use a kitchen knife to cut a few vents in the top pie crust

19. Place the pie pan onto a sheet pan and bake for 30 minutes until crust is done

Lectin Free Wife tip:

One of my favorite way to use the Savory Pie Crust recipe is to make it function over several different meals. With a little creativity, I can turn one pie crust recipe into several different meals. For example, I will make 4 leek tarts for dinner one night, refrigerate the left over dough and make a pot pie for dinner the next day AND then use the left over pieces of dough as a crumbly topping for mini berry cobblers.

Here’s the Recipe…