There are many things to expect out of the holiday season. Cold weather, good laughs, and usually too much food! Since we encourage mindful eating to help reduce holiday stress, you’ll probably end up with a pile of leftovers. And while there’s nothing wrong with simply reheating your favorite dishes, what if you could transform them into something new?
This Holiday Leftovers Pot Pie is easy to put together, perfect for a night where you just don’t feel like doing any more cooking Plus, it will fill your palate with all of your favorite holiday flavors!
Prep Time: 10 minutes | Cook Time: 45 minutes | Servings: 8
- 2, 9 inch Vegan Pie Crusts
- 2 tablespoons Olive Oil
- 1 small Onion, chopped
- 3 cloves Garlic, chopped
- ⅓ cup Almond Flour (or GF flour of choice)
- 2 cups Vegetable Stock, low sodium
- 1 cup Cashew Milk, unsweetened (or Dairy-Free milk of choice)
- 4 cups Leftover Roasted Vegetables (mushrooms, carrots, potatoes, Brussels sprouts, etc.)
- ½ cup Leftover Brown Rice, cooked (or other leftover grain like quinoa)
- ¼ teaspoon Salt
- 1 teaspoon Black Pepper
- Preheat the oven to 400 degrees F.
- Place one of the pie crusts dough in a 9-inch pie pan. Push it evenly into the pan, trim off any excess, and place it in the fridge to cool while preparing the filling. Keep the other pie crust in the fridge as well.
- Heat the olive oil over medium-high heat in a large skillet. Add the onions and garlic and sauté until the onion is translucent, 1-2 minutes.
- Whisk in the flour, vegetable broth, and cashew milk. Then add the mixed vegetables and rice. Simmer for 5-10 minutes, until the sauce thickens.
- Pour the filling into the pie crust-lined pan. Roll out the other pie crust on a lightly floured surface, and carefully cover the pie with it. Trim any overhang, and seal the edges with a fork. Cut a few slits in the middle of the top crust.
- Bake until the crust is golden brown, about 45 minutes. Allow to rest for 5 minutes before serving and enjoying!