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Leftovers Pot Pie
Leftovers Pot Pie

Leftovers Pot Pie

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups leftover cooked meat (such as chicken, turkey, beef, or pork)
2 cups mixed vegetables (these can be frozen-leftover)
1 can cream style soup (chicken, mushroom, potato, or celery)
2 pie crusts (store bought or homemade)
Water or milk if needed
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Let's Make It
1
Dice meat into bite size pieces. If using frozen vegetables you may want to thaw them out a bit. I do not suggest that you use store bought can vegetable.
2
Thaw out pie crust if using store bought frozen crust to make it easier to work with. Preheat oven to 375 degrees F. Blind bake (prebake) bottom crust.
3
Combine meat, vegetables, and soup. If too thick add liquid to thin out, but don't thin out too much. Top with other crust and seal edges. Make slits in top crust to vent.
4
Bake for 35 to 40 degrees or until top crust is golden brown. Let set for about 5 minutes to cool before serving and enjoy.
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