Saturday, December 3, 2011


I'm always looking for something new to do with leftovers.  This 'pot pie' is so yummy, I usually don't want to wait for a roast.  Chicken works well and you can also add your favorite or leftover vegetables.


  • 1½ cups leftover beef roast
  • 1 can cream of mushroom soup
  • 1 cup milk
  • 1 small onion, chopped
  • ⅓ cup chopped pepper
  • 1 can green peas, drained
  • salt & pepper to taste
  • 2 pie-crust (for top & bottom)
Pre-heat oven to 425 degrees.  Chop up beef and discard any fat.  Mix mushroom soup and milk in a saucepan.  Bring to a boil over medium heat.  Stir in the salt, onion and green pepper. Mix in cut-up meat and peas.  Pour it into pastry lined baking dish.  (a pie dish works fine) Pierce top of pastry with a fork in several spots.  Top with remaining pie  crust and bake at 425 degrees for 25 minutes or until golden brown on top.


Sunflower sue said...

That sound really good!

Coleen said...

Pot pie is one of my favorite ways to use up almost any meat that has gravy, but I'm lazy. I don't usually do the crust, I just bake it in the oven with biscuits on top.