Mama Jack's Pot Pie

Listen up busy Mamas- this one's for you! Before I give the details let me just say that my Mom is a great cook. She really is. But when I was in high school our lives were REALLY busy. Like many of you are now, my Mom was balancing work, three kids in school, cheerleading, school clubs, friend overnights... the list goes on. So quick dinners were critical and there wasn't a lot of time to experiment. There are a few meals I remember eating a lot- spaghetti, tacos, and this pot pie. So when my life became crazy busy I pulled out some of those Mama Jack (her actual name is Jackie- but my childhood friends call her "Mama Jack") recipes. When I was working full time it was impossible to plan out my meals for the week. I often didn't know what time I'd be home, let alone how much time I would have to cook! This is an ideal recipe for that situation. It is so simple AND a crowd pleaser. Did I mention simple? There are five ingredients (most of which you likely already have) and it takes about 15 minutes to cook. Try it and you too will soon be indebted to my Mom! Warning though, this is not a fancy or beautiful dish. I believe Erin called it "rustic" looking. No worries though- I promise that the taste and simplicity will more than make up for it.

~Wendy



 

Mama Jack's Pot Pie

Recipe Type: Main Course

Cuisine: American

Prep time: 7 mins

Cook time: 15 mins

Total time: 22 mins

Serves: 4

Ingredients

• 1 lb of ground turkey or beef


• 16 oz bag of frozen mixed veggies


• 1 bottle of bbq sauce (recommend Sweet Baby Rays)


• 2 cups of shredded cheddar cheese


• 2 cans of crescent rolls

Instructions

1. Preheat oven to 375 degrees.


2. Brown the ground turkey/beef in a skillet and drain grease. Return to heat and add in the frozen veggies and BBQ sauce. Stir over the heat until warm throughout.


3. Roll out one can of crescent rolls on a standard sized cookie sheet. Stretch the dough out smoothly to form a rectangle covering most of the pan. On the counter or on another pan do the same to the second can of crescent rolls. Spoon the meat/veggie mixture on top of the first rolled-out crescent roll. Sprinkle with the cheddar cheese. Cover with the second rolled-out crescent roll, pinching around all of the edges to insure it is a sealed rectangle.


4. Bake in the oven for 15-20 minutes. Remove when the dough is a golden brown. Let pot pie sit for several minutes to cool slightly, cut into rectangles and serve.

Notes

I typically make this with ground turkey. If you use ground beef be sure to drain it well. If not drained fully the extra grease from the beef can make the bottom of the pot pie a little soggy. I prefer to make this with Sweet Baby Ray's BBQ sauce. My Mom uses Hunts. They both work- as will any type you prefer- they just add subtle differences to the sweet and/or spiciness of the finished pot pie.

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