More than one meal from one meal!

Sunday's we love to fix Pot Roast with Potatoes and Carrots. (A previous post) Because our family is smaller we have meat leftover quite often. After fixing it this last week I decided try several different ways to use it. I took my Chicken Pot Pie recipe and adapted it to a Beef Pot Pie, it was marvelous, a definite keeper. While I am printing the Chicken Pot Pie recipe once again I will add the changes to the side.

Beef Pot Pie

1 1/2 c.-2 c. cubbed left over roast

Make Gravy:
2/3 c. margarine or butter
2/3 c. flour
1 t. salt
½ t. pepper
3½ c. chicken broth (subsitute beef broth)
1 1/3 c. milk

Melt butter over low heat, blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly, remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Remove from heat and stir in remaining ingredients. (reserve about 1/3 of gravy for top when serving.)

Stir in
2-4 boiled potatoes, cut up
1 medium onion, diced and sauted lightly
cooked meat, cubed
1 can mushrooms
or 1 16 oz. bag of frozen vegetables, adding the potatoes

Pie Crust
1/3 c. plus 1 T. shortening (This is the recipe that I use 90%
1 c. flour of the time.)
1/2 t. salt
2-3 T .cold water
(Double for two crust)

From this Chicken to Beef-easy as pie!