Beef Pot Pie #2
- 2 12-inch pie crusts
- 2 c. roast beef, cubed
- 2 10-3/4 oz. cans cream of potato soup
- 1/2 c. milk
- 1 c. mixed vegetables, drained
- salt and pepper to taste
- dried parsley, dried thyme and onion powder to taste
Adapted from gooseberrypatch.com
Line a 12" pie plate with one crust.
Combine beef, soup, milk and vegetables; season to taste with salt, pepper and seasonings. Spread in crust. Top with remaining crust; crimp edges and vent top.
Bake at 350 degrees for 45 minutes to one hour. Let stand 10 to 15 minutes before serving.
Makes 8 servings.