Recipe by llk2day
So simple, and so delicious! Kids and adults will love this pot pie. My fussy husband even loves it! I use chicken gravy because I like the milder taste myself. Adding the small amount of beef soup base gives the gravy color, and a hint of beef flavor.
- 2 cups chicken gravy (instant type, my favorite brand, see photos)
- 1⁄2 teaspoon beef base (optional)
- 2 tablespoons olive oil, divided
- 1 sirloin tip steak, any size (bite size pieces cut across the grain)
- 3⁄4 cup onion (chopped)
- salt and pepper
- 2 cups baby carrots
- 1 cup frozen peas
- 1 frozen puff pastry (thawed 30 min.)
- 1⁄2 teaspoon cumin
- 1 teaspoon italian seasoning
- 1 teaspoon vegetable seasoning (I use Mrs Dash Orig.)
Directions See How It's Made
- Prepare the chicken gravy as directed adding all the seasonings, plus the (optional) beef flavored soup base and set aside.
- Heat skillet until hot.
- Add most of the olive oil to the skillet and quickly brown the cut up steak and onion.(Note: the size or amount of steak used is your choice).
- Salt and pepper to taste, and set aside.
- In the microwave, partially cook carrots and peas in separate bowls with a small amount of water and covered with cling wrap.
- Use the remaining olive oil to lightly oil a square or round eight inch glass cooking dish.
- Place the meat, onion, carrots and peas in the cooking dish; distribute evenly.
- Pour enough of the gravy over all to bring the level up 3/4 inch from the dish rim.
- Lightly push around so gravy gets mixed in but does not disturb meat and vegetables placement too much.
- Cover with the puff pastry turning in the edge.
- Press and seal with a fork to the edge of dish.
- Poke several holes all over the pastry with a fork.
- Bake in a hot oven, 400 degrees Fahrenheit, for 40 minutes. Ovens vary so until dark golden brown.
- Sometimes it bubbles over so a piece of aluminum foil underneath saves a mess.
- You can brush the pastry with a small amount of beaten egg to add a beautiful golden brown color to the pastry the last 10 minutes of the cooking time.