Beef Pot Pie

by Elizabeth Kane, MA, Marriage and Family | More from this Blogger

07 Feb 2007 04:50 PM

Who doesn't love a good pot pie? And with so many variations, there's a recipe for everyone. For some, pot pie is found exclusively in the frozen section (think Marie Callender's here) and is served as an easy and hearty weeknight dinner. For others, the only way to go is homemade. Pot pies are a great way to make use of leftover meat.

Personally, I enjoy making pot pies because they are fairly easy to prepare and usually something my whole family will enjoy. I have attempted making my own piecrust, but have found little difference between my version and the Pillsbury freezer version. I also enjoy using canned biscuit dough or Bisquick in lieu of a traditional crust.

Here's my recipe for Beef Pot Pie. It'll warm your stomach and sooth your soul after a long, hard day. I hope you enjoy it.

To Prepare This Recipe You Will Need The Following Ingredients:

For the Filling:

1 Tablespoon butter

1 Tablespoon onion, diced

1 Tablespoon all-purpose flour

1/8 teaspoon pepper

2/3 cup beef broth

1 cup frozen mixed vegetables, thawed

½ cup cubed, cooked roast beef

For the Crust:

1 egg

2 Tablespoons milk

½ cup biscuit/baking mix (Bisquick)

Directions For Preparation:

Melt butter in a small saucepan. Add onion and cook, stirring occasionally, until onions are transparent. Stir in flour and pepper until blended.

Next, whisk in broth slowly. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in the vegetables and beef; heat through. Transfer to two greased 10-oz. custard cups or dessert dishes that are oven safe.

To Prepare the Crust: In a bowl, combine egg and milk. Stir in biscuit mix until smooth.

To Assemble:

Pour the pot pie filling evenly into the dishes. Next, spoon the biscuit mixture evenly over meat mixture. Place the dishes on an ungreased baking sheet. Bake at 400° for 25-30 minutes or until bubbly and top is golden brown.

Servings: 4

Preparation Time: 15 min.

Bake Time: 30 min.

Total Time: 45 min.

For a fun variation, try this pot pie with a ground beef filling. I would avoid substituting ground turkey or cubed chicken as the end result may not be as tasty.

Related Recipes:

Shepard's Pie

Baked Spaghetti

Noodle Kugel

Learn more about Elizabeth Kane, MA, Marriage and Family

Elizabeth Kane lives in Newport Beach, California with her Husband and 3 children. Elizabeth works as a Marriage and Family Therapist-I.

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