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Home made pot pie has never been so easy! And the flavorful mac and cheese topping adds another dimension to this dish. The basic recipe makes 2 individually sized pot pies - enough for 2 big eaters, or 4 smaller appetites. It's not hard - really, it's not!

2 frozen pie crusts
1 box macaroni and cheese
1/4 c. milk (or to taste)
1/4 c. butter (or to taste)
19 oz. can chunky beef soup or stew
1 c. shredded cheddar cheese (optional)

Preheat oven to 350°F.

Thaw pie crusts 15 minutes. Make the macaroni and cheese according to box directions, or your favorite variation.

While macaroni is cooking, heat soup in a saucepan. After thawing shells, press each carefully into an individual size oven-proof bowl or soufflé pan, smoothing it out and patching any cracks.

Cut off excess around edges. Pour soup into pie shell.

Carefully place spoonfuls of macaroni and cheese on top of pie, covering it evenly. Scatter cheddar cheese on top of the pie.

Bake 35 minutes, or until cheese is melted and starting to brown.


Chicken or turkey pot pie: Substitute a different filling. You can use any thick and chunky style canned soup or stew.

Thicker filling: If you prefer a thicker filling, there are two approaches. A) Boil the soup over low heat to reduce it, stirring occasionally. B) Use a slotted spoon to put the soup chunks into the pie crusts. Cover with as much of the sauce as you like.

Family size pot pie: Use one deep dish pie crust and make a 9" pie. Follow rest of recipe as normal.

Added top crust: Use a second frozen pie shell for the top crust. Let it thaw 15 minutes, roll it to flatten, place on top of the filled pie, and crimp edges to seal. Cut slits in the top crust, and brush with lightly beaten egg white before baking.

Serves 2 to 4.

Submitted by: Deanna Keahey
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