Beef Pot Pie III Recipe
Cubed beef, carrots, potatoes, and peas are combined with a homemade gravy and baked in between pie crusts.
Creamy and savory, this pie is filled with cream of chicken and cream of potato soups, along with a bit of thyme. It cooks up thick and hearty full of chicken and mixed veggies.
This simple pot pie is a great way to use turkey leftovers and eat your veggies at the same time! Cream of mushroom soup may be used instead of golden mushroom soup in the filling.
Baked pineapple is showcased beautifully in this double-crusted pie. The pineapple filling is cooked a bit on the stove to thicken and blend the flavors, and then it 's piled into a prepared crust, topped with another and slipped into the oven to bake. Serve warm with mounds of vanilla ice cream.
This came out wonderful, even though I made a number of adjustments. I used leftover pot roast, which cut down on the prep time considerably. I added 1/4 c. chopped onion; 1 clove garlic, chopped; and 1 stalk celery sliced; and 1/2 t. Seasoned salt; 1/2 t. Italian Seasonings; and 1/4 t. pepper. After cooking the vegetables, I realized the remaining broth was not going to make enough sauce, so I also added one package of brown gravy mix, prepared, to the final sauce, and added a splash of red cooking wine. Instead of just frozen peas, I added 1/2 c. frozen corn as well. I pre-baked the bottom crust for about 7 minutes and it came out nice and flaky, not at all mushy. I added sliced mushrooms to the top of the vegetables in the pie before putting on the top crust. The one thing I didn't do, but will next time is layer the vegetables and sauce in the final assembly. I had just put the sauce over all the vegetables and it didn't soak through like I would have liked. This recipe probably would have been
Really easy and filling recipe. Serve with a tossed salad and garlic bread. Better than lasagna.
Four cups of fresh raspberries and a hint of cinnamon are inside this incredible double-crust pie.
I usually prepare chicken pot pie but tried this for the red meat lover in my household. We all enjoyed this recipe. I used frozen hashbrowns rather than fresh potatoes as suggested by another review. Also used the broth generated during the cooking of the steak rather than canned broth. Excellent.