Ingredients:
1 leftover pot roast, chopped up into bite size pieces
1 Tbsp olive oil
2 potatoes, diced
2 celery stalks, diced
1 onion, diced
1 tsp minced garlic
2 carrots, sliced
3/4 cup frozen peas
2 packages brown gravy mix
2 cups water
1/2 tsp marjorum
1/2 tsp thyme
salt and pepper to taste
2 9 inch pie crusts
Directions:
Preheat oven to 425. Place chopped up vegetables (onion, celery, potatoes, carrots) into frying pan with oil. Cook until onion is translucent. Add 2 brown gravy mixes, 2 cups of water, and frozen peas. Cover and let simmer until potatoes and carrots are cooked through. Add the chopped up pot roast. Add marjorum, thyme, salt and pepper and mix through. Let simmer until everything is heated through (won't take long). Place pie crust in pie pan. Add in the pot pie filling and top with pie crust. Follow directions for pie crust but I cooked this for 20 minutes at 425
