"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

"Short Cut" Pot Pie Recipe

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This recipe for "Short Cut" Pot Pie, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Longo
Added: Saturday, October 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
left over beef or chicken, cubed
1 or 2 pie crusts
1 bag mixed vegetables, thaw and drain if frozen (or left over vegetables, chopped)
1 (12 oz.) jar prepared gravy (beef or chicken flavor)
left over mashed potatoes


Directions:
Directions:
Preheat oven to 375 degrees. Line bottom of deep dish pie pan with 1 pie crust. Layer vegetables and meat, drop gravy by spoonfuls over the top. Cover with mashed potatoes or second pie crust. Bake for 45 min. to 1 hr.

Personal Notes:
Personal Notes:
For a beautiful glazed, golden brown crust, brush with a slightly beaten egg.

 

 

 

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