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 -

Just a small town girl married to a firefighter since 2008, but she's so much more than a Fire Wife. She's been a member of the FirefighterWife family since 2012 and knows marriage takes a lot of work, even when it's in the best seasons.


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