Quickie Beef Pot Pie

Here’s a twist on a quick chicken pot pie I make with mostly prepackaged ingredients:

Beef Pot Pie

While you wait for a potato and a carrot cut into chunks to boil, line a pie plate with one rolled pie crust. Slice a 17 oz. package cooked beef roast into pieces. Mix  a cup of frozen peas, a can of cream of mushroom soup, and the cooked, softened vegetables and roast in a bowl. 


Top with other rolled pie crust. Crimp edges and cut vents in the top.

Collar the pie with aluminium foil and bake for 35 minutes at 350 degrees. Remove the foil and continue baking for 10 minutes.

Let sit for five minutes. Slice and enjoy with a salad!

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About Sandy Green

I am a poet and children's author. Visit my website at sandradgreen.webs.com
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