Sirloin Tip Pot Pie

Recipe by Chef #165326


  • 2
    cups chicken gravy (instant type, my favorite brand, see photos)
  • 12
    teaspoon beef base (optional)
  • 2
    tablespoons olive oil, divided
  • 1
    sirloin tip steak, any size (bite size pieces cut across the grain)
  • 34
    cup onion (chopped)
  • salt and pepper
  • 2
    cups baby carrots
  • 1
    cup frozen peas
  • 1
    frozen puff pastry (thawed 30 min.)
  • 12
    teaspoon cumin
  • 1
    teaspoon italian seasoning
  • 1
    teaspoon vegetable seasoning (I use Mrs Dash Orig.)


  • 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.
  • Enjoy!