Beef Pot Pie - the Best!

Submitted by BlondieItaliana

"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: 1hr
• Ingredients: 11
• Yields: 1 pie
• Serves: 8

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 1/2 ounce) 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.

Reviews

[Gina Cisto]

5 Stars -- BUT --- Here's how to REALLY do it from SCRATCH --- prepare as above, (veggies can be ANYTHING -- mushrooms, broccoli, peas, corn, all sorts!) I also minced 4 cloves of garlic and added to the veggie mix (2c. water -- 2 beef bullion) and allowed to simmer while I prepped everything else. Cut stew meat into small bite size chunks. Season liberally -- dust with flour. Add to large skillet, hot with oil or lard. Once meat is browned -- move browned meat to a side bowl and -- directly into now empty pan (except cracklins) add -- 3 TB of butter, melt to sizzle -- add 3 TB of flour. Mix together till "smooth", lightly season -- then add liquid and veggies directly into pan. Deglaze while incorporating all the liquid and the veggies together. Once everything begins to thicken, add beef. At this point - I tasted the "gravy", and seasoned to taste. Pour mixture into pie dish then add top cover crust. Follow remaining instructions as written. This way, NOTHING CANNED and 100% from scratch -- I also made the pie crust from scratch and there are tons of awesome recipes out there for that. Good luck and Bon Appétit!!

 

[Joyce S.]

Whoever gave this recipe 1 star because it utilized canned gravy WAS NOT HELPFUL! Told me NOTHING about how good the recipe was per se! That being said, I give it 4 stars only because I was not satisfied with the bottom crust - it was not baked enough before the top crust became golden brown. I made it again, this time pre-cooking THE BOTTOM crust (after buttered foil filled 1 inch w/beans so the pastry wouldn't puff up) in a 350 degree oven 8 minutes. MUCH BETTER!

 

[swordmaiden69]

Really easy to make. I added a little rosemary and thyme to the pot. Didn't have canned gravy but it was almost as fast making a gravy after browning the beef. For the gravy liquid I used 10 oz of the water left after boiling the veggies. It was delicious.

 

[Angenette D.]

What can I say? YUMMMMMMMMMMMMM! Used homemade pie dough & ended up using a 13x9" rectangular glass pan as I wanted it deep dish as well. I'm glad I did because it did bubble a little bit and in a smaller pie pan would have been a mess. But this was delicious! My whole family loved it and my son who is picky, picky, picky at 3 helpings!

 

[CoyoteRamble]

This recipe was so easy! I added a diced potato to the boiling veggies and instead of the bouillon cube with water I just used a cup of veggie broth I had in the fridge and some water. Also added some frozen peas to the mix when everything had been mixed together was simmering.