Mary Berg's Thanksgiving Leftovers Pot Pie | The Good Stuff with Mary Berg

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a different flavor profile.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from scraps.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber and nutrients.

Heat a pan over medium heat and add 1 tablespoon of butter.

Chop and add 1 onion to the pan, stirring to combine with the butter and adding pepper. Cook for 5 to 6 minutes until the onion is soft and golden brown.

Rasp 2 cloves of garlic into the pan and stir.

Add 2 teaspoons of curry powder and 2 cups of leftover vegetables (corn and carrots) to the pan, mixing well.

Add 1 tablespoon of flour to the mixture and toast for about 1 minute to cook off the raw flavor.

Pour in 1.5 to 2.5 cups of broth and bring to a boil.

Add 1 cup of mashed potatoes to the mixture, stirring to combine and letting it simmer for about 10 minutes.

In a bowl, combine 1 cup of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoon of salt, and 0.25 teaspoon of garlic powder. Stir to combine.

Chop and add sage to the flour mixture.

Add 0.25 cup of butter to the flour mixture, pinching it in until it resembles the size of peas.

Add 0.5 to 0.75 cup of buttermilk to the mixture, starting with 0.5 cup and mixing until the dough holds together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens