2 Reviews

I'm giving this five stars because it's a good starter recipe you can use to build a good pot pie but I can see where most people will want to tweak it to their personal tastes. I followed the recipe pretty much as written with a couple of substitutions. Added frozen green beans and yellow squash. Instead of beef broth I used beef base because I didn't have beef broth. I did not use cornstarch, I used a some brown gravy mix. For the topping I made a batch of drop biscuits and dropped the batter on top because I don't really like frozen or canned dough. I put the casserole in the oven for 20 min. first and got it good and bubbly, then I dropped the topping on top and returned it to the oven until the topping was browned. I did it this way to prevent the bottom of the dough getting soggy. It was GOOD!!!

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Whirley Mom July 27, 2015

I made too many subs to really rate this on its own merits, but it was a success. One of the subs was using the refrigerated tube of french bread dough rather than the breadstick dough (none at the store). I just unrolled the "loaf" and draped it over my filling and made some steam holes in it. It was easy and quick, looks impressive, and gives you essentially stew + dipping bread all in one.

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Meredith C-ville December 15, 2006
Beef and Vegetable Pot Pie/Light