Beef Pot Pie - the Best!

Hearty comfort food at it's finest... Like a beef stew within a pie shell. Perfect for cold winter nights indoors. I happen to use a quiche' dish for an extra deep pie.

• Ready In: 1 hr
• Serves: 8
• Yields: 1 pie

Ingredients

• 2 -3  stalks celery, diced
• 2  cups carrots, coins (Grimway pre-sliced carrot coins in produce aisle)
• 1  small onion, diced
• 2  chicken bouillon cubes
• 1  tablespoon  minced garlic (I use refrigerated jar)
• 1 (1 lb) package boneless beef chuck (1 package of tips or cut beef into bite size pieces Note -- chuck has best flavor for this recipe bu)
• 1  pillsbury  ready-made pie crust (2 pie shells per package)
•  olive oil
•  butter
• 1 (10 1/2ounce) can  campbell's  beef gravy
•  Pam cooking spray

Directions

1. Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
2. Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
3. Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
4. Spray deep pie dish (I use quiche' dish) with Pam.
5. Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
6. Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
7. Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.