Holiday Leftovers Pot Pie recipes

- 1 1/2-2 cups cooked carrots (leftovers, I used a can of LeSeuer whole baby carrots)
- 1/4 teaspoon ground black pepper
- 1/2 cup cooked ham, diced, leftovers (optional)
- 6 tablespoons white lilly all-purpose flour
- 1 prepared double crust pie crust (purchased or homemade)
- 1 cup corn, cooked (leftover)
- 2 tablespoons unsalted butter (the real thing here)
- 1 cup skim milk
- 1 cup peas or lima beans or green beans, cooked (whatever you had leftover)
- 1/4 teaspoon salt (I used Jane's Crazy Mixed Up salt blend, or to taste)
- 2-3 cups leftover cooked turkey or cooked chicken
- 2 cups chicken stock

- 4 large potatoes, peeled and diced
- 1 (16 ounce) package frozen sweet peas, thawed
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 cup milk
- 1/2 cup all-purpose flour
- 1 onion, finely chopped
- 6 skinless, boneless chicken breast halves - diced
- 6 carrots, peeled and sliced
- 1/2 cup margarine
- 1 (14.5 ounce) can chicken broth
- 2 (10.75 ounce) cans condensed cream of chicken soup

- 2 Pillsbury pie shells
- 1 cup chicken broth combined with 2 tablespoons flour
- 2 cups cubed, cooked chicken
- 2 (about 9 oz) packages frozen mixed vegetables, thawed
- Campbell's Chicken or Turkey Pot Pie Soup
- 2 (10 oz) cans Campbell's Cream of Chicken Soup or

- 1 onion (chopped fine)
- 1 cup cooked Brussels sprouts (chopped coarse)
- 2 cups mashed potatoes (mashed coarse)
- dried parsley
- 1/4 cup vegetable oil
- 1 egg (lightly beaten)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup butter

- 1 tablespoon apple pie spice (such as Watkins brand Apple Pie Bake blend)
- 2 tablespoons sweet unsalted butter
- 1 cup granulated sugar
- 8 cups tart baking apples, peeled,cored,thinly sliced (such as Granny Smith)
- 1 unbaked double crust pie crust (9")
- 1 tablespoon water
- 1/8 teaspoon salt
- 1/4 cup all-purpose flour
- 2 tablespoons freshly squeezed lemon juice
- 1 egg yolk

- 1/4 cup candied lemon peel
- 1/4 cup candied orange peel
- 2 tablespoons milk
- 2 cups white sugar
- 1 1/2 cups cooked white rice
- 1 teaspoon vanilla extract
- 2 pounds ricotta cheese
- 8 eggs
- 1/4 teaspoon ground cinnamon
- 1 recipe pastry for a 9 inch double crust pie

- 2 cups whipping cream
- 2 tablespoons light rum or rum flavoring
- nutmeg
- 1 (3 ounce) package vanilla pudding mix (not instant)
- 1 1/2 cups eggnog
- 1/4 teaspoon ground nutmeg
- 1 (9 inch) pie shells