I’m not really a huge fan of chicken pot pie at all, however, my husband is. Every now and then, I’ll make a pot pie for him. A few months ago, some friends were moving and gave me several rolled up frozen pie crusts. I’ve never purchased frozen pie crusts like this before, but since I had been blessed with them, I wanted to use them for dinner. We rarely eat pies, so I knew I needed to come up with a recipe that would use these crusts. One night, I decided to make a beef pot pie. My husband, Austin, really liked it. I think that for a pot pie, it turned out really well. Apparently, I don’t care for any kind of pot pie though. Certainly, I did like it better than any chicken pot pie I had ever had. Here is how I made it.
This recipe doesn’t require much in the way of ingredients, but it can be a bit time consuming. I think most pot pie recipes do take some time to put together. You could easily make this meal up ahead of time. Personally, I like to use leftovers to make pot pies to cut down on some of the prep time.
You Will Need:
2 Uncooked Pie Crusts
1 Pound Beef Tips
1 Can Cream of Mushroom Soup
1 Package of Onion Soup Mix
1 Cup of Frozen Peas
1 Cup of Cut Carrot Pieces
1/4 Cup of Flour
1 Cup of Water
Salt and Pepper to taste
Cook the beef tips in the cream of mushroom soup with the package of onion soup mix on top. When I made this, I used leftover beef tips that I had cooked in a crockpot. If you are pressed for time or do not have leftovers, then you can cook this part on the stove. Once tips are fully cooked, cut them into bite sized pieces.
You will then add the peas and carrots to the beef mixture in a large sauce pan and bring to a boil. Add in as much salt and pepper that suits your taste. Once the mixture has reached boiling point, take it down to medium heat.
Mix the 1/4 cup of flour up into the cup of water. Make sure that it is completely mixed in. You will add the flour/water mix to the pan with the beef, carrots, and peas. Stir the flour combination into the beef, peas, and carrots mixture. Continually stir until the broth becomes very thick. You might need to mix up a bit more flour and water to make the broth thick enough.
Once your broth is completely thickened, pour the mixture into two pie plates. Fill the pie plates to about 1 inch from the top. Lay a raw piece of pie dough on top of the mixture. Cut a slit in the pie dough to allow it to vent while cooking. Brush the pie dough with butter to help it brown. Place both pie plates in the at 400 degrees for 30 minutes. Once it is fully cooked, pull it out of the oven and allow it to cool for about 10 minutes before serving.
Hope this recipe works out well for you. Feel free to ask me any questions you may have about my recipe or the process. Just leave a message in the comments, and I’ll be glad to answer you.