Ingredients:

• 2 cups leftover pot pie filling 

• 1 package refrigerated pie crusts or puff pastry 

• 1 egg (for egg wash) 

Instructions:

1. Preheat oven to 400°F (200°C). 

2. Roll out the dough and cut into circles or squares. 

3. Spoon pot pie filling onto half of each piece. 

4. Fold over and seal edges with a fork. 

5. Brush tops with beaten egg. 

6. Cut small slits for steam. 

7. Bake 15–20 minutes until golden brown. 

Variation: Use a muffin tin to make mini pot pies.

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