Skillet Not Old-Fashioned Beef Pot Pie

Submitted by Annacia

"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."

 

• Ready In: 27mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 refrigerated pie crust
• 2 (8 ounce) filet mignon (needed for tenderness in a short period time. Can use other cuts if you'r ok with chewing)
• salt and pepper
• 2 tablespoons vegetable oil
• 1 onion, minced
• 8 ounces small mushrooms, halved
• 1⁄4 cup flour
• 2 garlic cloves, minced
• 1⁄2 cup dry red wine
• 1⁄2 cup chicken broth
• 1 tablespoon tomato paste
• 1⁄2 teaspoon minced fresh thyme
• 2 cups frozen peas and carrots, thawed

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

[Chef Jean]

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!