My friend Sharron was over for dinner a while ago and I very wisely saved the leftover Five Hour Stew we had for dinner that night and hid it in the back of the freezer.
Normally reserved as our annual first night's cookin' during our one month each summer of heavenly bliss on the Oregon coast, it's the kind of entree that's about to become a regular repeat on our menu now that we're living here full time. Notice I said "we" and "we" certainly will be a "we" once Big Guy gets back here for good in another six weeks.
Anyway, he happens to love this dish as much as I do and he's a push over for a double crusted pot pie too (who isn't, right?) so earlier this week I used up the rest of the veggies left over from Monday night's dinner (minus the sauce and the peas, although peas would have been dynamite), added some sauteed mushrooms and the rest of the stew and put the whole thing in between layers of pastry in my favorite deep dish fluted pie pan with the removable bottom.
Now I'll admit to having a panic attack when it came time to take the sides off the pan to serve the pie, but the darn thing turned out absolutely perfect. About the only thing that could have made it better would have been a huge spoonful of horseradish on the side - but condiments are on short supply around here at the moment.
Next time you're making a stew and think you've got to eat the leftovers the same way as you did round one - think again! Believe me, whip up one of these beauties and you're sure to be voted the most popular cook in your kitchen. Just sayin'!
Incidentally, hit this link (or this one) and head on over to recipe for this fabulously easy full of flavor stew and put it on your menu as soon as you can. It's a winner.
A year ago - Butter Chicken
Two year's ago - Lamb Vindaloo
Three year's ago - Grilled Eggplant Gratin
I eat potpies mainly for the crust, however this one looks good inside as well as out!
Posted by: pam | 05/18/2013 at 06:30 PM
Pam, I'm with ya' there but this one might just change your mind.
Posted by: June | 05/18/2013 at 08:19 PM
So glad you're back in my virtual world! May I say, this pot pie looks perfect for any season, any season where you are hungry for great food! Welcome back to the West Coast!
Posted by: Tom | Tall Clover Farm | 05/19/2013 at 06:40 AM
Tom, it's so great to be back in your world and the land of the living!
Posted by: June | 05/19/2013 at 07:08 AM
Looks lovely, full of veg. Whats a 'pot pie' though, looks like a normal meat pie to me, is there a difference?
Posted by: Shaun | 05/19/2013 at 10:41 AM
Shaun - no difference really except for the name.
Posted by: June | 05/19/2013 at 03:08 PM
Yummers - I do think the peas would have been wonderful - you should have kept the extras and added them to your plateful - hehehe You always make the most beautiful food!
Posted by: Lea M. Callais | 05/21/2013 at 05:52 PM
Lea - I told Big Guy I should have saved the peas and you can imagine what his response was but I agree, peas would have been superb. Thank you for the compliments but as much as I hate to admit it, I've had some colossal failures while getting used to the new stove. LOL
Posted by: June | 05/21/2013 at 09:17 PM
Yummy looking pot pie. Great idea to repurpose some leftovers. I thinking this would work really well with some chicken curry too.
Posted by: Lorraine | 05/23/2013 at 06:01 PM
Oh my gosh...chicken curry would be sublime!
Posted by: June | 05/23/2013 at 08:56 PM