Meatball Pot Pie
Servings: 6
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
  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.