This made a delicious pot pie! I loved the touch of cumin in here. Made for Spring 2012 PAC Orphanage.
Wonderful. Very tasty with unique flavoring.
This was fabulous! Only tiny change I made was to simmer the meat (1.75 lb.) and onion for about 90 minutes in small amount of beef stock until it was super-tender. I used Pepperidge Farm Puff Pastry, which I brushed with egg last 10 min., and should have baked longer prior to egg because the crust was somewhat doughy (although golden brown) for my taste. It all fit just right in a round Corning Ware 2.5 liter dish. My picky DH absolutely LOVED it and it made 2 meals+ for us and I will be making it for years to come! Thanks so much for sharing. Gratefully, Elizabeth :-))
We loved this pot pie. It was delicious; lovely tender beef, flavorful gravy and a puffy tender crust. It was a very hearty and satisfying comfort meal. Thank you so much for sharing this quick and easy to make recipe. I will be making this often.
Really good! I would never have thought that chicken gravy and cumin would work so well in a beef pot pie. Nice and easy to put together. I also added some left over green beans that I had in the fridge. Thanks for posting!
This was quick,easy and the cumin gave it a great different flavor. I didn't have the puff pastry the first time I made it-I used pie crust. My family loves it and it sure changes the flavor of sirloin tip.
this was very tasty. I used 1 pound steak. Gray was a good touch even if it is chicken adds another layer of flavor. Since baby carrots are already SMALL, i found no reason to chop them. Perfect as is.
This dished wowed my husband. This was something different for us. A must make again. Oh the next time I am going to add corn for my DH.
This pie is delicious! My family and I loved it. I loved the idea of using the puff pastry. It made the crust so flaky. The steak was so tender and the mixture of the spices made this pie awesome. Thanks for a great recipe Lady Laura