On super busy days when I am tired and I really don’t feel like making a lot for dinner, I turn toward dishes like this to help me out. I know that they are delicious and can be on the table in a matter of 30 minutes or so. I don’t know about you but I love pot pies. They are nostalgic for me and I love making my family easy and delicious meals.
There are so many different varieties of Pot pies and each recipe varies from family to family and country to country. I have to say that this easy recipe is my favorite. It certainly doesn’t skimp on flavor and the crust is so buttery and slightly crisp. This dish never fails to empress and is so rustically tasty.
Let’s get to it.
1/2 Chuck Roast – Diced to 1/2 by 1/2 inch pieces (or smaller)
1 Stick Butter
1/3 C. Flour
1 Onion – Diced
Salt And Pepper – To Taste
2 Carrots – Peeled and diced
1 C. Peas
1 C. Corn
1 Large Potato – Peeled and cubed (1/4 x 1/4 inch pieces)
2 1/2 C. Beef Broth
1/4 C. Milk
1/2 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 Tsp. Parsley
1/2 Tsp. Thyme
1/2 Tsp. Paprika
1 Butter Pie Dough ( see recipe)
- In a sauce pan add the potatoes and carrots. Fill with water to cover by 1 inch. Bring to a boil and cook until the potatoes are fork tender. Drain and set aside.
- In the mean time In a large skillet Add the butter and let melt. Add in the onions and the beef. Season with salt and pepper and toss to coat. Cook until the meat and onions are tender and cooked through. This should take about 10 to 15 minutes on medium heat.
- Add the onion powder, garlic powder, parsley, thyme, and paprika. Toss to coat well and cook for 1 minute or until you smell the aroma of the spices but no longer than 2 minutes.
- Add the flour and toss to coat and cook for 1 minute to cook out the raw flour taste.
- Slowly add in the beef broth a little at a time stirring to combine the mixture and to make sure that the sauce does not have clumps of flour bits. Bring to a bubble/boil and let cook for 5 minutes or until thickened.
- In the meantime roll out your pie crust to about 1/8 to 1/4 inch thick. This depends on how you like your crust. You can also make what ever design style you like.
- When the mixture has thickened add the milk and stir to combine. Cook for 2 minutes.
- Add the potatoes, carrots, peas, corn, and a bit more salt and pepper to taste. Stir to combine well. Spread out evenly into your oven safe dish or in oven safe pan. Carefully lay the pie crust over the mixture and fold any of the extra pie crust underneath itself. Drizzle with a bit of olive oil or melted butter and sprinkle with a bit of salt and pepper on top of the crust.
- Place in a 425* oven for about 15 to 25 minutes or until the top is golden brown and the sauce is bubbly. Remove and let stand for about 10 to 15 minutes before serving.
- You can add 1 cup diced celery or 1 cup diced green beans to the mix as well. Or you pick and choose which veggies you add to this delicious dish.
- If you do not want to make your own pie crust, you can certainly use store bought. Just roll it out to fit your pan or dish and follow the same directions. It will turn out just perfect. You can also use croissant dough as well. Roll out the dough. Pinch the seams together and shape to fit your pan or dish. I sometimes to this as well and it is so good and a different spin on this dish as well.
- If you do not have an oven safe skillet just prepare everything according to the directions and pour into an oven safe dish and level out and top with the crust.
- You can certainly leave out the meat and just do veggies with veggie broth. It will be delicious.
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