Total TimePrep: 50 min. Bake: 45 min. + standing
This is very tasty and a different way to make a pot pie. The crust turned out very flaky for me. I used a 9x13 baking pan and there was enough crust, without doubling its recipe, to cover the top and bottom. I will try using two cans of tomatoes next time since I doubled the meat and it seemed to need more sauce.
Been a very long time since making this dish. When my daughter was a youngster she loved this ~~ she's now in her 30's ~~ wonderin' is she remembers this!!
Excellent and easy to make if you use the pre-made crust!
I cheated and used frozen pie crust, but I followed the directions for the filling exactly. It turned out wonderful! My son-in-law took a slice for his lunch next day and hinted to his wife (my daughter) that he would sure like for her to make a pie from this recipe.