Pork Pot Pie (freezer meal)

In a large roaster oven:

Melt 2 sticks of butter, on medium heat (250-300degrees)

Add to butter:

3 diced onions
1/4c minced garlic
1 bunch chopped celery
1-2 chopped bell peppers (optional)

Cook until onions and celery are transparent.

Add flour until butter/veggie mixture becomes a super thick paste.

Add
Diced pork loin from a whole pork loin minus the rib roast end
2 cups of concentrated chicken/turkey broth
2 cups water
2 bay leaves
2-4T spices (rosemary, basil, sage, oregano, etc)

Stir until flour mixture is mixed in well

Allow pork to cook, slowly adding water as the broth begins to thicken.

Once the pork is cooked, salt and pepper to taste (I use a chophouse steak seasoning from simply organic which has salt, pepper and other spices).

You should now have a nice pork mixture with at least as much broth as pork, which was allowed to thicken after each addition of water.

Make sure you like the taste of your meal, if not adjust the spices, salt and pepper to the desired taste.

Turn your roaster oven off and let it sit for a few minutes so the unit is no longer producing heat. Once the mixture has been allowed to cool for a few minutes add your frozen vegetables and allow it it sit for another few minutes. This should cool your mixture to a temperature that you can handle it.

Bag and freeze flat in meal sized portions.

On serving day: Allow to thaw and cook your favorite biscuit recipe. Place dinner in a 9×9 9×13 or 11×15 pan depending on family size and how much was bagged, top with biscuits and cheese (optional). Bake until warmed through.