Everyone has a way of dealing with leftovers. Some people make casseroles, some people eat leftovers for lunch. Usually, I shove them to the back of the refrigerator until they are unrecognizable, never to be heard from again. In this day and age, no one can afford to waste good food, so today I decided to break my careless leftover habit. My goal was to create something delectable from yesterday's remnants. The result was single serving pot pies. I started with store bought pie dough. Pressing the dough into a greased muffin tin, I created small cups that would hold the bounty of chicken and vegetables from last night's soup. I plucked fresh sprigs of thyme and sprinkled them into the meaty filling to boost the flavor. Using a tiny cookie cutter, I created small overlapping circles of dough that sealed the top of each pie and locked in the juicy goodness. In a 450 degree oven, they baked approximately 10 minutes. The crust was buttery, flaky and delicious. The filling was warm and hearty. A savory aroma of thyme leaked out as the crust was pierced by my fork. They looked special, tasted lovely, and could be tailored to fit whatever leftovers you have in the fridge. With a little bit of creativity, yesterday's scraps became today's main dish. As the old saying goes, "waste not, want not."
Everyone has a way of dealing with leftovers. Some people make casseroles, some people eat leftovers for lunch. Usually, I shove them to the back of the refrigerator until they are unrecognizable, never to be heard from again. In this day and age, no one can afford to waste good food, so today I decided to break my careless leftover habit. My goal was to create something delectable from yesterday's remnants. The result was single serving pot pies. I started with store bought pie dough. Pressing the dough into a greased muffin tin, I created small cups that would hold the bounty of chicken and vegetables from last night's soup. I plucked fresh sprigs of thyme and sprinkled them into the meaty filling to boost the flavor. Using a tiny cookie cutter, I created small overlapping circles of dough that sealed the top of each pie and locked in the juicy goodness. In a 450 degree oven, they baked approximately 10 minutes. The crust was buttery, flaky and delicious. The filling was warm and hearty. A savory aroma of thyme leaked out as the crust was pierced by my fork. They looked special, tasted lovely, and could be tailored to fit whatever leftovers you have in the fridge. With a little bit of creativity, yesterday's scraps became today's main dish. As the old saying goes, "waste not, want not."
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