What to do with all that leftover ham from the holidays? If you've never had a ham pot pie you're in for a treat! A flakey pie crust filled with a creamy ham and cheese filling. Takes about 30 minutes to prepare to go in the oven or it freezes well too!
Slightly different dress but the same Italian well known flavor! After festive days, this is ideal way to use ham and cheese leftovers. Easily done. I ba
This is a simple and easy Greek traditional chicken pie with feta cheese and olive oil. It takes only 30 minutes from start to finish!
Actually, it's a Shepherd's Pie of sorts but I used the leftover Easter ham and cheesy mashed potatoes rather than typical ingredients tha...
This leftover mashed potato cheese and onion pie is a classic from my childhood. It's a filling, cheap dish using leftover mash, cheese and onions.
Too much leftover or just bored of beef in pie? Check out this Shepherd's pie recipe that could do exclusive as much as save life!
1. Preheat oven to 375°F. Cut baguette into 1/4 inch slices(about 25 pieces, you'll have leftover bread).2. Lay the baguette slices on a baking sheet and brush both sides of the bread slices with the oil. Sprinkle on table salt and ground black pepper.3. Bake bread slices for about 8 minutes in the preheated oven. Flip over and let cool on the baking sheet.4. Put the cream cheese, thyme, kosher salt and white pepper in a bowl and mix with a mixer until fluffy.5. Add the shredded chicken and mix for another 30 seconds or until well combined.6. Top each bread slice with about 1 TBSP of the chicken mix then 3 grape halves cut side down.7. Serve immediately, makes about 25 crostinis.
The perfect use for leftovers, combined in a hearty and rich Beef Stroganoff Pot Pie!
If you have Thanksgiving leftovers that you desperately don't want to toss, try these kid-sized Mini Turkey Pot Pies and save your turkey & mashed potatoes!
I started making what I called “Savoury Cake” as finger food for my daughters’ parties. It’s easy to eat, flavoursome, and makes an alternative to sandwiches. It’s also a perfect toddler food recipe (I’ve never met a toddler who isn’t tempted by something that looks like cake)! This recipe shouldn’t be relegated to the ‘kids party food’ category though. When we had leftovers of this savoury bake from the kids’ parties we’d snack on it later, and realised just how versatile (and tasty!) it is. We started eating this for breakfast, as a side dish at lunch, and even as a late-night supper or snack. The ingredients make it similar to the filling of the British classic the quiche, but this is lighter on liquid and with flour added through. This gives it a lovely moist crumb and a slight crust. I love this as a packed lunch option (for myself or for the kids), and as a savoury afternoon treat when I’m feeling peckish. Feel free to mix it up with other vegetable varieties, or by adding ham or bacon.
This gluten free chicken or turkey pot pie recipe features a savory chicken stew and a buttery, flaky crust. It gets assembled and baked right in a cast iron skillet, making for a soul-satisfying and cozy main course. You’ll need to start by making a batch of this Gluten Free Pie Crust (you’ll only need half of the dough—freeze the other half or use it to make a Galette!). The chicken stew is lighter and silkier than other pot pie recipes, which contrasts beautifully with the crispy, flaky crust (heaven!). You can use shredded rotisserie chicken or leftover cooked chicken or turkey for this pot pie (see the Notes for a vegetarian option).
This turkey pot pie is loaded with turkey chunks and veggies in a creamy sauce. It is easy to make and a great way to use leftover turkey.
Got mountains of leftover Thanksgiving turkey? No worries! Pot pies are an old fashioned favorite that make the ultimate comfort food! The best part of this recipe is the lightly cheesy, creamy sauce holding those thanksgiving leftovers together! Did I mention it freezes really well too?
I’m not a big breakfast person. A bowl of cereal, a smoothie or a piece of leftover pizza works for me. If I do make or order something bigger for myself, it’s usually something sweet and carbtastic — pancakes, waffles, scones or biscuits. But I live with a square-headed, rugby-playing Marine. And he likes eggs. [...]
Recipe adapted from BH&GBreakfast casserole meets savory pot pie in this make-ahead brunch recipe. Kids will go wild for the ham and cheese, while adults will adore the scrumptious sauteed leeks, peppers, and peas.
Smokey pulled pork leftovers, cream cheese, scallions and spices, coated in a crispy crust of pork rinds and then fried to perfection. This recipe uses leftover pulled pork, not fresh. You will need the pork to be cool so it can properly mix and bind with the ingredients, or it will melt the cream cheese and not form a patty. This recipe makes 8 pork cakes, which is just over 1/2 Cup of pork per serving.
This ham and cheese pie is a homemade version of something you often find in Greek bakeries and pastry shops. It’s a great snack that I include in the kids’ lunch boxes to mix things up, but it’s also a yummy afternoon snack for me and perfect finger food for a birthday party, or picnic. The ham and cheese pie crust of flaky, buttery puff pastry adds a little crunch on top, whilst the mouthwatering filling of slightly herby tomato, ham and cheese ticks all the boxes for kids and adults alike! You can enjoy this hot or cold, but make sure to indulge in good quality ham - this is a simple recipe, so the flavour of the ingredients makes all the difference. 😊