Oh, so you want Beef Pot Pie eh?

You carnivores! Always wanting red meat.
Okay okay.
The Chicken Pot Pie recipe can easily be adapted for a beef pot pie.

Beef Pot Pie


2 pkg Tyson Beef Roast in Gravy (yes...it's expensive, but you get a truly homemade taste.)
2 c. diced cooked potatoes
1 c. diced onion
10 oz. chopped fresh mushroom (or 1 can mushrooms)
1 jar (12 oz) brown gravy
1/4 tsp. dried thyme leaves
2 tsp. dried parsley
1&1/2 tsp. salt
1 tsp. pepper
1 Tbsp. cornstarch

2 refrigerated pie crusts for tops only or 4 crusts if you want a bottom crust as well.
2 disposable aluminum pie plates

Directions
1. Unroll pie crust on work surface. Fit bottom into pie plate if making a two crust pie. For a top crust only pie spray bottom of pie plate with cooking spray before filling.
2. Mix all ingredients in a large mixing bowl.
3. Fill with filling and cover with top crust. Cut 4 slit into top of crust.

To Freeze
Cover twice tightly with plastic wrap, label and store in freezer.

To Bake
- Remove plastic. Place pie onto foil lined baking sheet.
- Bake at 375* on very bottom rack if making a two crust pie.
Thawed: 40-50 min.
Frozen: 1 hr 15 min-1 hr 45 min.