Roast Beef Pie

1 pkg refrigerated prepared roast beef au jus, or 1 lb of your own leftover roast
20 baby carrots chopped small
6-7 small (not tiny) red potatoes cubed
1 small onion chopped
2 Tblsp olive oil
2 C beef broth plus 1/3 C flour to thicken
   or
2 C leftover or jar gravy (I used jar au jus)
salt and pepper to taste
1 refrigerated pie crust
1 egg beaten

preheat oven to 375

cut roast into bite size pieces

saute vegetables in olive oil until crisp tender
add beef and seasoning
combine flour and broth until smooth
(or just add gravy)
slowly stir into pan

bring to a boil

cook and stir until thickened, about 4-5 minutes

transfer into 9 inch deep dish pie plate

place pie crust on top

brush with beaten egg

cut slits into top

bake 30-35 minutes

Pot Pie - Chicken, Turkey or Vegetarian

This recipe is from my BFF Jill

1 refrigerated pie crust
2 c cooked cubed chicken or turkey
1 med potato diced
2 carrots diced
1 small onion chopped and sauteed
1 14 oz can Veg-All mixed vegetables (or equivalent of fresh)
1 10 oz can cream of chicken soup
1 10oz cream of potato soup

preheat oven to 350
microwave potatoes and carrots 2-3 minutes
mix all ingredients in large bowl
place in 2 1/2 qt casserole dish (round)
top with pie crust, and make slits
bake 45 minutes or until golden brown

Vegetarian:
add 2 cups of any of your favorite vegetables in place of chicken
replace chicken soup with mushroom, cream of celery, cream of broccoli, or extra cream of potato
follow rest of directions

Until Next Time.....
Franny