Leftover Roast Pot Pie
4 tablespoons Crisco
Potatoes
1/2 to 1 onion
1 or 2 cups leftover roast
1 can mixed peas and carrots
Leftover brown gravy or 1 package brown gravy mix
1 cup water
1 or 2 cans canned biscuits
Melt Crisco in a 12-inch cast-iron skillet.
Dice enough potatoes to cover bottom of skillet. Dice onion and brown together until tender. Chop about 1 or 2 cups leftover roast and place in skillet. Simmer until warm; add mixed peas and carrots. Heat thoroughly. If you have leftover brown gravy, pour this over vegetables. If not, use brown gravy mix plus 1 cup water. Heat to bubbling. Place canned biscuits on top. Put in preheated 425 degree F oven and bake until biscuits are golden.
Leftover Roast Pot Pie recipe provided by Merton. Merton got the recipe from Taco Casa - Number 7, one of Tuscaloosa finest restaurants. Taco Casa - Number 7 is well known in Alabama to make great Leftover Roast Pot Pie. Check them out at Alabama, 35401 Tuscaloosa, 603 15th Street East.
Food prepared with this recipe best served with quote
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