2 frozen pie shells, unbaked

This recipe is used with left-over roast beef, is quite easy and final cooked ingredients
can be portioned into ziplock bags and frozen for individual servings as a beef stew.
You can change up the vegetables and/or substitute cooked chicken for the beef and
chicken broth instead of beef broth. Enjoy.

 1 cup sliced carrots
 1 cup frozen pease
 ½ cup celery
 ⅓ cup buter
 ⅓ cup chopped onions
 ⅓ cup flour
 ½ tsp salt
 ¼ tsp black pepper
 1 ¾ cups beef broth
 ⅔ cup milk
 2-3 cups of left-over roast beef cut into cubes
1

Soften carrots in microwave

2

Cook onions in butter until soft

3

Add dry ingredients (flour, salt, pepper)

4

Stir in broth and milk

5

Simmer until thick

6

Add meat and veggies to liquid mixture

7

Put above mixture into deep dish pie shell. Put top crust on (moisten edges) and cut
slits in top. (Optional - Brush bottom with egg white to try to keep it crisp before filling.)
Cook in oven at at 450 degrees for 30-35 minutes until crust is brown. You can cover
the shell with foil to prevent the crust from burning but remove before end so that it
browns.

Recipe Provided by Jana Duval, submitted by Cheryl Cowan

Ingredients

 1 cup sliced carrots
 1 cup frozen pease
 ½ cup celery
 ⅓ cup buter
 ⅓ cup chopped onions
 ⅓ cup flour
 ½ tsp salt
 ¼ tsp black pepper
 1 ¾ cups beef broth
 ⅔ cup milk
 2-3 cups of left-over roast beef cut into cubes
Beef Pot Pie
IngredientsDirections