Using Leftover Vegetables….Easy Pie Crust and Veggie Soup

Those of you that have read my other posts about food know that I keep a leftover veggie bag in the door of my freezer. In this bag goes all of the leftover veggies that we don’t eat at dinner (I only put in the ones left in the pot, not the ones off of our plates). Once this bag is full (I use a baggie but you could also use a reusable container to further save money) I make these 2 things with them. To call them recipes is a bit of a stretch because you are working with the leftovers you have on hand but they will give you a kind of outline as to what to do 🙂

Leftover Veggie Soup

*Note* I make this as a next day meal after I cook Pot Roast AND have my veggie bag full

 

Ingredients

Leftover Pot Roast with Veggies from the day before 

Leftover Veggie bag from your freezer

Can of V8 Juice

Seasonings (We like Onion Powder,Salt, Pepper,Garlic Powder and a couple packets of Stevia to make the soup sweet)

Directions

1.Take your leftover Pot Roast with leftover veggies (I always cook potatoes and carrots in with my roasts) from your fridge and cut everything into bite size pieces, removing the fat and disposing of it. If you are lucky and have a good roast there won’t be much fat to remove.

2.Place these cut up pieces in a pot and cover with V8 Juice

3.Place leftover frozen veggies in the pot

4.Cook on Medium until everything is unfrozen (about an hour) The longer you cook the soup, the more intense the flavor. We prefer the soup at around the 3-4 hour mark. Just make sure for longer cooking times to add in water that is lost through cooking.

5.Season to Taste

**Footnote: You can also cook this in a Crockpot by placing all of the prepared ingredients in the Crock and cooking on Low for about 6-8 hours.

Leftover Chicken Pot Pie

This is also a next day meal, just like the veggie soup. The day before I make the Pot Pie we have Crockpot Rotisserie Chicken. The leftover chicken for that meal can be made into lots of things but for the purpose of this post I will just focus on making Pot Pie out of it.

EASY Crockpot Rotisserie Chicken

Ingredients
1 whole roasting chicken
olive oil
seasoning salt, to taste
foil

Directions
1-Make 4 or 5 loose balls of aluminum foil and place in bottom of crock pot. (you can also wrap potatoes in foil and set the chicken on top)
2-Clean chicken inside and out. Rub with olive oil.
3-Sprinkle generously inside and out with seasoned salt.
4-Put chicken back-side down in crock pot (on top of foil balls).
5-Cook on high 4-6 hours

You will thank me if you try this recipe because it yields the most tender delicious chicken!

So onto the pot pie….

Leftover Chicken Pot Pie

Ingredients

Leftover chicken pulled from the Rotisserie Chicken

1 Can Cream of Chicken Soup

Cornstarch

Water

Milk

Leftover Veggie Bag from your Freezer

Seasonings (Once again we like Onion Powder, Garlic Powder, Salt and Pepper  because they are cheap ;))

Filling

1.Place Chicken and Leftover Veggies from Freezer in a pot and cover with water

2.Cook on Medium Heat until unfrozen and Warm

3.While Chicken/Veggies Cook begin Crust (recipe below)

4.Once Chicken/Veggies are Warm put in Cream of Chicken Soup

5.Thicken with Cornstarch that you’ve mixed with milk in a small bowl. If you put the Cornstarch straight in it will create yucky little starch dumplings, so make sure to mix with the milk

6.Once you’ve gotten it thick, season to taste

7.Place filling on top of pie crust that you’ve prepared

*8.*I like to make double the Pie Crust and place it on top of the Pot Pie because my family’s favorite part is the crust. It’s up to you whether you do this step or not. If you do, just double the recipe in step 3 and save half of it back.

9.Cook Pot Pie on 400 for about 20-30 minutes, keeping an eye on it to make sure that it doesn’t burn. You want a nice golden brown top.

Easy Pie Crust

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 tablespoons milk

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
  3. Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.

 

I hope this post has made sense to you. I’ve had lots of people ask me for these “recipes” and this is the first time I’ve sat down and tried to write what it is I do to cook these things from leftovers. If you have any questions at all feel free to ask away in the comment section. 🙂

Littlefrugalista

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7 Responses to “Using Leftover Vegetables….Easy Pie Crust and Veggie Soup”

  1. trailerparkbarbie Says:

    Great ideas and they all sound delicious!

  2. Matthew Says:

    This is interesting recipe! I’ll be sure to print and save it. Thanks for taking your time and posting it! I’ll really enjoy having this. THANKS!

  3. Meal Plan for the Week of April 26 « Littlefrugalista's Blog Says:

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  6. courtney Says:

    yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

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