Recipe by Elizabeth Anderson
This recipe came from my Mother who was a stickler about "Waste Not, Want not", and it is now a family favorite around my house. I try not to make it too often because I would have half the town over for dinner!! When I tell my grandkids we're having pie for supper they squeal and ask what's for dessert Grandma? Peas?!! -))
Top Review by shannonkeller
I'll definitely be making this recipe again, my husband absolutely loves it. Personally I think it too needs "something" else in it, a vegetable of sorts, but my husband asked me not to ruin such a good thing by doing that. Can you tell he loves just mean and starches?
- 2 cups chicken stock or 2 cups beef stock
- 1 onion, chopped
- 2 garlic cloves, chopped fine
- 3 -5 cups cubed leftover chicken (or any meat you choose) or 3 -5 cups cubed leftover roast beef (or any meat you choose) or 3 -5 cups cubed leftover hamburger (or any meat you choose) or 3 -5 cups cubed leftover ham (or any meat you choose)
- 4 cups mixed vegetables
- mushroom (optional)
- cheese (grated or sliced)
- 2 stalks celery (optional)
- pastry dough (triple recipe)
Directions See How It's Made
- In 2 quart saucepan bring to boil the broth/stock with onions and garlic.
- Add 1/4 cup margarine to make a much richer broth.
- Add cubed meat and vegetables to boiling broth; reduce heat to low.
- Thicken pie mixture with a cornstarch and water mixture.
- Pour into an oblong 13 x 12 inch baking pan lined with half of the pastry.
- Sprinkle scredded cheese or layer cheese slices over top of pie mixture.
- Top with remaining pastry dough.
- Flute edges of pan; make criss cross slits in pastry with a knife; brush with margarine.
- Bake in moderate oven at 350 degrees Fahrenheit for about 20 minutes or until crust is golden brown.