Beef Pot Pie
This beef pot pie is filled with tender steak, flavorful vegetables, and a rich beef gravy, then topped with a flaky crust. It’s a warm and filling meal that will please the entire family.
Servings: 8 Servings
Ingredients
- 1 boneless New York steak, fat trimmed, cut into small sized pieces (about 2 cups)
- ½ cup onion, chopped
- ½ cup celery, chopped
- 2 cloves garlic, minced
- ¼ cup butter, divided
- ⅓ cup all purpose flour
- 1 tsp Slap Ya Mama® seasoning
- 1 tsp garlic salt
- 1 tsp black pepper
- 1 teaspoon paprika
- 1¾ cups beef broth
- ½ cup heavy cream
- 2 cups frozen vegetables, thawed
- 1 cup sharp cheddar cheese
- 1 box Pillsbury™ refrigerated pie crust, room temperature
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 425°F and lightly spray a deep dish pie plate with non-stick cooking spray.
- Roll out dough on a lightly floured surface.
- Take one pie crust and place it into the bottom of the prepared pie plate. Set the top pie crust aside temporarily.
- In a large frying pan, melt 2 tablespoons of butter over medium heat. Add beef to the pan, sprinkle with Slap Ya Mama seasoning, garlic powder, pepper, and paprika. Cook until the steak is browned. Remove from the pan and set aside.
- In the same pan, melt the remaining 2 tablespoons of butter. Add the onions, celery, and garlic. Cook until the onions are transparent and celery is tender, stirring frequently.
- Next, add beef back to the pan, sprinkle with flour and let cook for 2 minutes.
- Gradually pour beef broth and heavy cream into the pan, stirring frequently until hot and thickened.
- Next, add the thawed vegetables, and cheese. Stir and let cook for 5 minutes.
- Spoon pot pie mixture into prepared pie plate and top with remaining pie crust.
- Seal and flute edges, and cut several slits into the top of the pie crust.
- In a small bowl, whisk egg and water together and brush over the pot pie.
- Bake for 35-40 minutes or until the crust is golden brown.
- Remove from the oven and enjoy!
Notes
- Seal the edges: Use a fork to crimp the edges of the pie crust closed.
- Don’t forget the vents: The vents are crucial in preventing a soggy crust. Ensure that you include at least two vents in your top crust.
- Use the same pan: Cook the beef and vegetables in the same pan; this allows the vegetables to take on a nice beefy flavor.