*  Exported from  MasterCook  *
                       Refrigerator Day Beef Pot Pie
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef                             Pies
                 Roast                            Four Star
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      slices        bacon -- chopped
    1                    onion -- thinly sliced
    1      clove         garlic -- minced
      1/2  pound         mushrooms -- sliced, *
    3      med           red potatoes -- boiled &  cubed, *
    2      cups          leftover pot roast -- bite sized cubes
    1      cup           thawed “petite” peas
    3      tablespoons   butter
    3      tablespoons   flour
    2 1/2  cups          chicken broth or beef broth
      1/4  cup           chopped dill weed -- * see note
    1                    Kosher dill pickle -- chopped
                         Salt and pepper
                         Refrigerated pastry crust for top of 9inch -- pie
 *Boiled red potatoes 15 minues cooled and cut into cubes.
 *Used small can of sliced mushrooms.
 *about 1 tabelspoon dried dill.
 In a skillet heat bacon and cook until bits have rendered. Strain and
 reserve the bits for later. In remaining fat in skillet (add some oil if
 not enough) add onions and saute for 5 minutes or until tender. Add garlic
 and mushrooms and continue to saute a couple of minutes or until cooked
 through. Remove the skillet from the heat and strain out any excess fat and
 liquid by pouring contents through a sieve; add bacon bits to onions and
 mushrooms in a mixing bowl. Stir in leftover pot roast and peas and set
 aside. In a small saucepan, heat 3 tablespoons of butter and add the flour.
 Cook for a minutes to make a roux. Add broth and whisk vigorously . Bring
 to a simmer and cook for a few minutes or until thickened. Add dill weed
 and pickle and adjust the seasoning.
 Preheat oven to 475 degrees. Pour sauce over the beef, peas, etc. and
 season to taste with salt and pepper. Pour the mixture in a quartsize, 2
 inch deep round baking dish. Roll out pastry and set over the pie. Tuck
 excess dough under the rim and crimp the edges decoratively if you wish.
 Cut a couple of slits in the crust to allow steam to escape. Set pie on a
 baking sheet and set in middle of oven. Bake at high heat for 15 minutes.
 Lower heat to 375 degrees and bake for 15 minutes more or until crust is
 golden and the filling is hot.
 Yield: 4 servings
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