Easy Pot Pie

Amy your pot pie recipe reminded me I have a really good fast one, so here it is.





Ingredients
~2 packages of frozen pie crusts ~3 cups or more of any leftover or canned meat (see below)
~16 oz bag of mixed vegetables (see below)
~1 small onion chopped
~2 cans cream of chicken/potato/broccoli your choice
~1 1/2 c sour cream

I have a recipe for the crust but it adds a bit of time onto the prep so you can just buy a frozen pie crust, one of the two packs because you need a top. I'll put my crust recipe on here separately, it's the best crust ever. If you want to try it, it's easy and kids love making their own, you just have to save some of your pie pans from the frozen pot pie you buy.(see below for which ones)

Buy the double packages so you have 4 pie crusts or two pie crust with the tops. So this makes 2 pot pies with tops you can eat both, my family will, or if you only have 2-3 people you can make the other and freeze it for later)

Meat- use beef, chicken, or pork. The church canned meat is awesome in this. I am not much of a meat person so I only put 3 cups but add as much as you want.

Veggies- Whatever kind your family likes. I add a can of green beans too. Again it's pretty much any veggies you have, can also be leftover cooked veggies.

Directions
Mix all the filling ingredients together and pour equally into the two crusts. Bake 15 min on the bottom rack at 400 degrees. The bake on middle rack for 30-40 minutes at 350 degrees until the top is golden brown.



Crust
8 oz cream cheese
1 pound butter
4 1/2 c flour

Blend with a pastry brush or using two knifes to cut it all together until it's crumbly. In an 11x15 pan put half mixture in the bottom and press. Put all of filling in and roll out the other half of dough for a top. You may need to add just a little water to it so it sticks together better. Cook the same as above but the second half will take 35-45 min to cook.