This Giant pot pie measured 18 by 24 inches. We made the crust from scratch and it contains over one pound of butter. For the interior, we combined a variety of seasonal vegetables, including turnips, sweet potatoes, onions, broccoli, green pepper, and corn from the cob! We cooked them all together with stock, as if it were a soup, and then added a little bit of corn starch to thicken. It was able to feed one person - breakfast, lunch, and dinner - for one week. We give this pot pie a 10 out of 10.
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