Skillet Not Old-Fashioned Beef Pot Pie

Total Time
27mins
Prep 12 mins
Cook 15 mins

This isn't going to take hrs of slow cooking to create a real family pleasing meal. In about 30 mins you'll have a dish that the family will love. Serve it with a crisp green salad and your all set.

Ingredients Nutrition

Directions

  1. Preheat oven according to pie crust directions.
  2. Season filets with salt and pepper.
  3. Heat 1 Tablespoon oil in 12 inch skillet over medium-high heat.
  4. Brown steaks on both sides, leaving centers rare, about 4 minutes total.
  5. Transfer to plate, let cool, then cut into ½ inch cubes.
  6. Add remaining tablespoon oil, onion, mushrooms, and ½ teaspoon salt to skillet.
  7. Return to medium heat and cook until onion is softened, about 5 minutes.
  8. Stir in flour and garlic and cook, stirring constantly, until flour is well blended (about 1 minute).
  9. Stir in wine and cook until evaporated, about 30 seconds.
  10. Slowly whisk in broth, tomato paste, and thyme. Bring to a simmer.
  11. Cover and cook over medium-low heat until thickened, 8 to 10 minutes.
  12. While sauce is simmering, unfold pie crust dough and place onto a nonstick baking sheet. Bake according to package directions.
  13. Stir peas and carrots and beef with juices into skillet.
  14. Continue to simmer until heated through, about 2 minutes.
  15. Season with salt and pepper to taste.
  16. When pie crust is done, carefully slide onto skillet and serve.

Reviews

(1)
Most Helpful

This turned out great! The flavors were perfect :) I don't often use tenderloin, but it sure was worth it here. I think I do prefer cooking the pie with the crust on, but this worked great for a quick dinner. I'm sure I'll use this in the future!

Chef Jean September 13, 2011

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