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5 days old?Could cause food poisoning if used over again.The only difference between a pot pie and a stew is a flaky pie crust on the top and bottom.If folded in half and the edges pinched together you have shepard's pie or a pasty.Shepard's had to keep on the move to keep up with the flock they guarded and often had to eat on the run.You bake it just like a pie.My mother used to just take biscuit dough and put a layer on top of the chicken stew mix in a roasting pan.Vegetables,Meat and bread all in one dish.

Ingredients

1 refrigerated pie crust

2 cups diced cooked potatoes

1 (10 ounce) package frozen mixed vegetables, thawed

1 1/2 cups diced cooked beef

1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup

1/3 cup water

1 teaspoon Worcestershire sauce

1 teaspoon dried thyme leaves, crushed

Directions

Heat the oven to 400 degrees F. Let the pie crust stand at room temperature for 15 minutes or until it's easy to handle.

Put the potatoes, vegetables and beef in a 9-inch deep-dish pie plate or 1 1/2-quart baking dish.

Stir the soup, water, Worcestershire and thyme in a medium bowl. Pour the soup mixture over the beef mixture. Gently put the pie crust over the beef mixture. Crimp or roll the edges to seal it to the dish. Cut slits in the crust with a knife.

Bake for 35 minutes or until hot and the crust is golden brown.

pie crust+stew x bake=pot pie

srry if in not specific just trying to help. not much experience.... sorry :(((

No. As long as the stew hasn't gone off.

As you will be cooking it for a second time (albeit covered in pastry) it may dry out a bit.

if you put crust on bottom of pan, set pan on foil in oven so it will brown. When crust on top is brown, its done