Why it’s healthier: removes heavy crust, keeps flavor

Ingredients:

• 2 cups leftover pot pie filling 

• 1–2 cups extra vegetables (peas, carrots, green beans, spinach) 

• ½ cup low-sodium chicken broth (if needed to loosen) 

• Optional topping: mashed cauliflower or a small amount of whole wheat biscuit dough 

Instructions:

1. Heat the filling in a skillet over medium heat. 

2. Stir in extra vegetables to bulk it up. 

3. Add a splash of broth if it is too thick. 

4. Optional: top with mashed cauliflower instead of the crust. 

5. Warm through and serve. 

Healthy tip: You cut a lot of calories while doubling the veggies.

Quick Overall Tips

• Use Greek yogurt instead of sour cream 

• Add extra vegetables to stretch leftovers 

• Choose whole grains over refined carbs 

• Watch sodium—leftovers can already be salty