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So Good Corned Beef Pot Pie!

I wanted to add something to our menu and decided on pot pie. This recipe is made entirely from scratch and it took me a little more than an hour to make. It is a great way to use up any leftover meat you may have. I made mine with cut up corned beef and it was very good! I have written the recipe by step, so you will have to go down the whole thing when you gather your ingredients. 2 Large Carrots 2 medium Potatoes 1 Can Peas 1 Cup Bite Sized Meat, already cooked Cut up the carrots and potatoes into bite sized pieces and boil at medium while working on the sauce. Make white sauce (recipe comes from 3 1/2 T. dry milk powder 3 T. unbleached flour 1/2 tsp. sea salt 1 1/4 c. water Put in glass jar with tight lid, shake until smooth: dry milk powder, flour, salt, water. When smooth, place into a saucepan. Cook over medium-high heat, stirring constantly with wire whip, until sauce starts to thicken a bit. Turn heat to medium, cook/stir for 2 minutes (sauce gets thicker....keep cooking/stirring....the flour must be well-cooked). Drain the carrots and potatoes and put back in pot. Add sauce, peas, and meat stir until everything is coated in sauce. Put mix in a 2 quart casserole dish. You will top with this biscuit mix (from 1 c. unbleached flour 1/2 c. whole wheat flour 3 T. dry milk powder 1/2 tsp. baking soda 2 tsp. baking powder 1/4 tsp. salt 3 T. cold butter or margarine + 3 T. shortening 1/2 c. water (may need 1 to 2 T. more) 1 tsp. vinegar Preheat oven to 425ยบ. Mix flours, dry milk, baking soda, baking powder, salt. Cut in butter or margarine and shortening. Using a fork: stir in the water and vinegar. Cover the meat and veggie mix with the dough and bake for about 30 minutes. Enjoy! For us this make 6 hearty servings. ~*~NOTE~*~It seems that blogger does not want to have any formatting in my post today. I apologize for the paragraph style of the recipe. I have tried to break it up by highlighting the ingredients.


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