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Beef Pot Pie - The Best!

By

"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."

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Rate this recipe 5/5 (2 Votes)

Ingredients

  • 2 -3 stalks celery, diced
  • 2 cups carrots, coins ( Grimway pre-sliced carrot coins in produce aisle)
  • 1 small onions, 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 crusts ( 2 pie shells per package)
  • olive oil
  • butter
  • 1 (10 1/2 ounce) cans campbell's beef gravy
  • Pam cooking spray

Details

Servings 8
Preparation time 15mins
Cooking time 16mins

Preparation

Step 1

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.

Nutrition FactsBeef Pot Pie - the Best!
Serving Size: 1 (165 g)

Servings Per Recipe: 8 Amount Per Serving %
Daily Value Calories 243.8
Calories from Fat 99 40%
Total Fat 11.0 g 16%
Saturated Fat 2.9 g 14%
Monounsaturated Fat 4.5 g 22%
Polyunsaturated Fat 2.2 g 11%
Trans Fat 0.0 g 0%
Cholesterol 58.4 mg 19%
Sodium 561.3 mg 23%
Potassium 345.1 mg 9%
Magnesium 23.2 mg 0%
Total Carbohydrate 13.9 g 4%
Dietary Fiber 1.3 g 5%
Sugars 2.0 g 8%
Protein 21.4 g 42%

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