Beef Pot Pie

Servings: 8 Servings


Ingredients


Directions

Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender. Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot. Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low. Spray deep pie dish (I use quiche' dish) with Pam. Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture. Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam. Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.