Beef (Or Chicken) Pot Pie

an American classic

• Ready In: 1 hr
• Serves: 6
• Yields: 6 slices

Ingredients

• 2  unbaked pie crusts
• 1  steak (large cut) or 1  large chicken breast
• 1  large potato
• 1  carrot
• 2  mushrooms
• 1  small yellow onion
• 2  beef bouillon cubes or 2  chicken bouillon cubes
• 2  tablespoons cornstarch
• 1  cup water

Directions

1. Prep:
2. Cook beef or chicken fully and cut into ½ inch cubes.
3. Peel and cut carrot into round ¼ inch pieces.
4. Peel and cut potatoes into ½ inch cubes.
5. Slice mushrooms.
6. Cut onion into 2 inch pieces.
7. Steps:
8. Pre-heat oven to 350 degrees F.
9. Boil water and add potatoes and carrot.
10. Cook until vegetables are almost cooked to completion (they'll be al dente).
11. Strain and set aside.
12. Fry mushrooms and onion under medium heat until mushrooms are cooked through.
13. In a large bowl, mix meat and vegetables together.
14. In a small pot, boil ¾ cups of water with bouillon cubes.
15. Mix 2 tbsp cornstarch to 1/8 cup water in a glass.
16. Pour cornstarch mixture into bouillon broth.
17. Pull gravy mixture from stove and mix with the rest of the ingredients.
18. Line a pie pan with one of the pie crusts.
19. Pour in mixture from bowl.
20. Top with other pie crust, making sure to cut top for ventilation.
21. Cook until top crust is browned, around 30 minutes.