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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. |