1		lb. ground beef
2		(8 oz.) cans tomato sauce
1		package taco seasoning mix
1		(8 oz.) can crescent rolls
1/2		lb. Velveeta cheese
1		cup lettuce, chopped
1/2		cup tomatoes, chopped
1/4		cup olives, sliced

Preheat oven to 375 degrees. Brown meat; drain. Stir in tomato sauce and taco mix. Simmer 5 minutes. Unroll crescent rolls; press into bottom and sides of ungreased 12-inch pan. Bake for 12 minutes, or until golden brown. Cover crust with meat; top with cheese. Continue baking until cheese melts. Top with remaining ingredients. You may also top with crescent rolls. Serve with sour cream. Yields 8 servings. Mrs. Noah Gingerich, Clark, Mo.
Back to top

Classic Pot Pie

1		(15 oz.) pkg. Pillsbury refrigerated pie crust
1/3		cup margarine or butter
1/3		cup all purpose flour
1/2		tsp. salt
1/4		tsp. pepper
1-1/2		cups chicken broth
2/3		cup milk
2-1/2 to 3		cups shredded cooked chicken or turkey
2		cups frozen mixed vegetables, thawed

Heat oven to 425 degrees. Prepare pie crust as directed on package for 2-crust pie using 9-inch pie pan. Melt margarine or butter in medium saucepan over medium heat. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well. Remove from heat and spoon chicken mixture into crust-lined pan. Top with second crust, seal edges and flute. Cut slits in several places in top crust. Bake at 425 degrees for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving. Yields 6 servings. Josephine Steinman, Argyle, Mo.
Back to top

Tuscan Pot Pie

3/4		lb. sweet or hot Italian sausage
1		(26 to 28 oz.) jar prepared chunky vegetable or mushroom spaghetti sauce
1		(19 oz.) can cannellini beans, rinsed and drained
1/2		tsp. dried thyme leaves
1-1/2		(6 oz.) cup shredded mozzarella cheese
1		(8 oz.) pkg. refrigerated crescent dinner rolls

Preheat oven to 425 degrees. Remove sausage from casings. Brown sausage in medium ovenproof skillet, stirring to separate meat; drain. Add spaghetti sauce, beans and thyme to skillet. Simmer uncovered over medium heat for 5 minutes. Remove from heat; stir in cheese. Unroll crescent dough; divide into triangles. Arrange spiral fashion with points of dough toward center, covering sausage mixture completely. Bake 12 minutes or until crust is golden brown and meat mixture is bubbly. Yields 4 to 6 servings. Sherry Noble, Kennett, Mo.
Back to top

Mini Pot Pies

1/2		cup onion, chopped
2		tbsp. margarine
1		(8 oz.) pkg. Philadelphia cream cheese, cubed
2/3		cup milk
1		cup cooked chicken, chopped
1		(10 oz.) package frozen peas and carrots, thawed and drained
1/4		tsp. curry powder
1		(5 oz.) can buttermilk flaky biscuits, separated and quartered

Saute onions in margarine. Add cream cheese and milk; stir over low heat until cream cheese is melted. Stir in chicken, peas, carrots and curry powder; heat thoroughly. Spoon mixture into 4 (8 oz.) baking dishes. Arrange biscuits on top of mixture. Bake at 375 degrees for 15 minutes or until biscuits are golden brown. Yields 6 to 8 servings. Mary Miller, Edgewood, Iowa.
Back to top

Zesty Chicken Pot Pie

2		(8 oz.) pkgs. Philadelphia cream cheese, cubed
1/2		cup chicken broth
3		cups chicken, cooked and cubed
2		(10 oz.) pkgs. frozen mixed vegetables, thawed
2		envelopes Good Seasons zesty Italian salad dressing mix
1		(9-inch) refrigerated pie crust

Melt cream cheese with broth in saucepan on low heat. Stir in chicken, vegetables and salad dressing mix. Spoon into 9-inch pie plate. Cover with pie crust; seal and flute edge. Cut several slits to permit steam to escape. Place pie plate on cookie sheet and bake at 425 degrees for 20 to 25 minutes or until golden brown. Yields 8 servings. Mary Woodfin, Poplar Bluff, Mo.
Back to top

Turkey Pot Pie

3		cups turkey, cooked and chopped
1		cup peas
3		cups carrots, chopped
1/2		cup celery, chopped
3		potatoes, diced
1		onion, chopped
3		cups turkey broth, leftover gravy or water
2		tbls. parsley salt and pepper to taste
2		(9-inch) ready-made or homemade pie crusts

Combine all indgredients except pie crust. Cook until vegetables are tender. Press pie crust into cassrole dish. Top crust with vegetable/meat mixture. Cover with remaining pie crust; seal and flute edge. Cut several slits to permit steam to escape. Bake at 400 degrees until crust is golden brown. Yields 8 servings. Mrs. Joni Miller, Clark, Mo.
Back to top

Chicken Pot Pie

2		(10 oz.) cans cream of potato soup
1		(15 oz.) can Veg-All mixed vegetables, drained
1-1/2		cups chicken, cooked, diced
1/2		cup milk
1/2		tsp. pepper
1/2		tsp. thyme
2		(9-inch) pie crusts
1		egg, slightly beaten (optional)

Combine first six ingredients. Spoon into prepared pie crust. Cover with top crust. Crimp edges to seal, slit top and brush with egg if desired. Bake at 375 degrees for 40 minutes. Cool 10 minutes. Yields 8 servings. Erma Borntrager, Clark, Mo.
Back to top

Raspberry Pot Pie

4		cups raspberries
3/4		cup sugar
1/2		cup butter
1		cup sugar
1		cup milk
2		tsp. baking powder
2-1/2		cups flour
		pinch of salt

Line the bottom of 8-1/2 inch pan with raspberries and sprinkle with sugar. In separate bowl, mix dry ingredients. Cut in butter and add milk; mix thoroughly. Spread dough on top of raspberries and bake at 400 degrees until filling bubbles and crust turns brown. Yields 8 servings. Mrs. Elmer Gingerich, Moberly, Mo.
Back to top

Easy Chicken Pot Pie

2		ready-to-use pie crusts
2		boneless chicken breasts, cooked and diced
2		(16 oz.) cans mixed vegetables
1		(8 oz.) can green beans
1		(15 oz.) can potatoes, diced
1		(10 oz.) can cream of chicken soup
1/2		cup milk
1/2		tsp. thyme
1/2		tsp. salt
1/2		tsp. pepper
2		hard-boiled eggs, sliced

Put one pie crust on bottom of 8x10-inch baking dish. Mix all ingredients except for eggs and pour into crust. Place sliced eggs on top of pie mixture and cover with remaining crust. Cut slits in crust. Bake at 350 degrees for 40 minutes. Yields 6 servings, Bonnie Strack, Cape Girardeau, Mo.
Back to top