Quick Pot Pie – Cynthia Mills

2 deep dish pie shells
1 can cream of mushroom soup
1 bag frozen veggies (any blend or type you like)
1 lb cooked ground beef (or shredded leftover chicken, turkey, ground sausage, etc.)

Mix all ingredients in a large bowl to coat well with soup. Dump into one pie crust. Peel the other crust out of its pie tin and place on top. Bake at  temperature and time the packaging says for a double crust pie, then enjoy!

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Jessie -

A small town girl from Southwest Georgia who happens to value your marriage as much as she does her own. She is married to a firefighter who was a volunteer for several years, then transitioned into a career fireman the same month they married in 2008, and he is now a Captain at his full-time Department. They have two daughters, have been in the FFW family since 2012 and know marriage takes a lot of work, even when it's in the best seasons.