Meatball Pot Pie

Servings: 6

Ingredients:

2 cups

Frozen mixed vegetables, thawed and drained

13	frozen fully cooked meatballs, thawed

2 cans (10.5 ounces each)

Cream of mushroom soup, condensed

1 can (15 ounces)

diced potatoes, drained

1 teaspoon

chopped dried rosemary

1/3 cup

milk

2	frozen or refrigerated piecrusts, at room temperature

Instructions:

1. Preheat oven to 400 degrees.
2. In a 2 quart bowl, combine all ingredients except the crusts. Place one piecrust evenly over the bottom and sides of a deep dish pie pan, pressing it up over the sides. Fill the piecrust with the meatball mixture.  Cover with the second crust, sealing the edges and cutting slits in the top to vent steam.  Bake 45 minutes or until golden brown.  Allow to cool 5 minutes before serving.