Uploaded May 2025 | Updated September 2026, 3 weeks ago
This recipe is a practical way to use leftover veggies and meat from the fridge along with some herbs and a bit of a fancy crustfor a meal the is beautiful, delicious, and very economical. It made 3 meals for us and Jim loved it!
Recipe:
Budget Meat Pot Pie
1 lb cooked meat of choice
1 tbsp olive oil
1 medium onion, chopped
3 cups chopped veggies of choice
1 tsp fresh or ½ tsp dried thyme
¼ cup flour
2 cups chicken broth
1 cup frozen peas
¼ cup flat leaf parsley
1 14-oz pkg puff pastry
1 large egg, beaten
Preheat oven to 425°F. Heat oil in a 10 inch cast iron skillet and add onion, veggies, and thyme. Stir fry until tender-crisp. Add flour and stir while cooking for about 30 seconds. Slowly stir in broth and bring to a boil. Reduce to a simmer and cook until mixture thickens. Remove from heat and stir in meat, peas, and parsley. Roll out puff pastry and place over skillet mixture. Cut to size and crimp edges. Brush with beaten egg and bake for 20-25 minutes until crust is golden brown and puffed.
RoseRed Homestead Book Store: payhip.com/roseredhomestead
Website: roseredhomestead.com
Amazon Store: roseredhomestead.com/amazon-store
RoseRed Homestead Channel: youtube.com/channel/UCNXnzorI5nuqem74vPa31gw
Trail Grazers Channel: youtube.com/channel/UCTaNTFpvoFKqlU5OUyynPbw
Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.
This recipe is a practical way to use leftover veggies and meat from the fridge along with some herbs and a bit of a fancy crustfor a meal the is beautiful, delicious, and very economical. It made 3 meals for us and Jim loved it!
Recipe:
Budget Meat Pot Pie
1 lb cooked meat of choice
1 tbsp olive oil
1 medium onion, chopped
3 cups chopped veggies of choice
1 tsp fresh or ½ tsp dried thyme
¼ cup flour
2 cups chicken broth
1 cup frozen peas
¼ cup flat leaf parsley
1 14-oz pkg puff pastry
1 large egg, beaten
Preheat oven to 425°F. Heat oil in a 10 inch cast iron skillet and add onion, veggies, and thyme. Stir fry until tender-crisp. Add flour and stir while cooking for about 30 seconds. Slowly stir in broth and bring to a boil. Reduce to a simmer and cook until mixture thickens. Remove from heat and stir in meat, peas, and parsley. Roll out puff pastry and place over skillet mixture. Cut to size and crimp edges. Brush with beaten egg and bake for 20-25 minutes until crust is golden brown and puffed.
RoseRed Homestead Book Store: payhip.com/roseredhomestead
Website: roseredhomestead.com
Amazon Store: roseredhomestead.com/amazon-store
RoseRed Homestead Channel: youtube.com/channel/UCNXnzorI5nuqem74vPa31gw
Trail Grazers Channel: youtube.com/channel/UCTaNTFpvoFKqlU5OUyynPbw
Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.
