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Category:  Recipes

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| Grains | Holidays| Meat | Pasta | Quick | Salads and VegetablesWinter | Summer |

Frugal Pie

By Emily Wasouf

Ingredients

2 cups cooked meat, diced  (chicken breast, pot roast, etc).
2 cups frozen peas and carrots, cooked and drained
1 can cream of soup (celery, chicken mushroom, etc)
1 package gravy mix
2 pie crusts

Put one crust in a deep pie plate.  Add and layer veggies and meat.

In a saucepan, make gravy using a dry packet of gravy mix and 1 cup water. When thickened, whisk in a can of "cream of" soup.

Pour over meat and vegetables.   Add second pie crust on top, crimp and vent.

Bake at 425 for 35 min, then turn off oven and let pie rest in the warmth for an additional 10-15 min.

This is also a good meal to make ahead.  Just make the pie, and then put it in the freezer until you are ready to bake it.  To bake after freezing, thaw overnight, and then bake as directed.

You can also easily double the recipe and make an extra pie for an easy meal at a later date.

 

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