Meat Pot Pie

This is what I always make with the leftovers from roast with potatoes & carrots. It's so easy & yummy!

Meat Pot Pie


leftover meat, potatoes, and carrots from this recipe (all cut-up into bite-sized pieces)

1 can cream of mushroom soup

1/4 C. milk (if needed)

1 can of corn (I usually use frozen corn & I just dump some in)

frozen peas (optional--I don't always add them)

1 pie crust (I like to get the roll-up kind in the refrigerated section)

Mix all ingredients (except pie crust) in a large bowl. I don't always add milk--just if it needs it (it depends on how much gravy was left with the roast, potatoes, & carrots). Pour into a greased 9x13 baking dish (or an 8x8 if there isn't enough to fill a 9x13). Unroll pie crust & place on top (I always trim the edges & add them to the end since the pie crust isn't shaped for a 9x13 pan). Cut a few slits in the pie crust with a knife & bake at 350 degrees for approximately 1 hour until it's bubbly & crust is lightly browned.




recipe from Mom