I’ve been making whatever pot pie for years it’s made in the same spirit as my dad’s Surprise Sunday Soup because it contains whatever is on hand. You never get the same soup twice at my folks house!
, I like pot pie.
You can like pot pie too.
Ingredients
- 1 1/2 to 2 cups whatever still fresh already cooked meat you have left in the fridge made into bite size (or smaller) pieces
- 1 1/2 to 2 cups whatever (same as the meat) cooked veggies you’ve got (or use a can of mixed)
- 1 can cream of whatever soup you prefer
- 1/4 can water
- 2 refrigerated pie crusts
- Put pie crust in bottom of standard size pie pan and follow directions on package to do initial bake
- Mix in bowl the other ingredients
- Pour mix into that prepared crust that is in standard size pie pan
- Cover top with other pie crust & seal (use a fork if you don’t know how to do the pretty flutes)
- Bake at 425°F. for 25 to 35 minutes or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Yum 
