I made this recipe with left-overs from my fridge:

  • two left over pork chops (loin rib roast that were roasted w/rosemary and garlic earlier)
  • roasted left over potatoes and fennel (from the rib roast mentioned above)
  • half a honeycrisp apple
  • green onions
  • fresh rosemary
  • butter
  • Wondra
  • half and half
  • chicken broth
  • frozen peas
  • parmesean

Heat oven to 375.

I did have to buy a few ingredients.

I started with a small package of pancetta and fried it until almost crisp in a pan lightly drizzled with olive oil.  I removed the pancetta and then sliced green onions (I just used the whites), finely chopped rosemary and diced apple with the peel on.  After sauteing a few minutes in the pot, I added diced pork chops, chopped potatoes (chunks) and the fennel.  Add chopped pancetta and frozen peas.  I let this slowly simmer together for about 5-10 minutes.

In a separate pot, I melted a couple tablespoons of butter and the added Wondra (or flour).  Cook down as to make a white sauce.   I then added some half and half–roughly a half cup if I had to guess (one of these days I'll measure!) and stir until the sauce thickens.  Add chicken broth about a cup or so and stir until the sauce reduces.   I also added a half teaspoon of chopped rosemary, pepper and salt.  You want to wind  up with just enough sauce to cover the contents of your pie.   Once the sauce is just right (nice thickness and taste) add a couple tablespoons of Parmesan.  Stir and then add to the pie filling.  

I use store bought pie crust for my pot pies. [GASP!]  Here's the easy part.  Line a pie plate with a crust and then add your filling.  Top the pie with the other crust and crimp edges.  Use a fork to poke some holes in the top of the pie so steam and vent and then put in the oven for about 30-45 minutes.

I didn't hear one complaint about eating leftovers tonight and there's more room in my fridge!


NOTE:  The photo is of the pie before the top crust was added.