Ingredients for Beef Pot Pie Pies
- 1 1/2 lbs beef stew meat
- 0 quantity frozen mixed vegetables
- 0 quantity condensed cream of mushroom soup
- 0 quantity brown gravy mix
- 0 quantity water
- 1/4 cup all-purpose flour
- 0 quantity shortening
- 1/2 teaspoon salt
- 0 quantity cold water
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 teaspoons fresh thyme, chopped
- 1 1/2 cups beef broth
- 1/4 teaspoon black pepper
- 1 recipe basic pie crust dough (enough for 2 crusts)
- 1 large egg, beaten (for egg wash)
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How to Make Beef Pot Pie Pies
- Preheat oven to 375°F (190°C).
- In a large skillet, brown the beef over medium-high heat. Drain off any excess fat.
- Add the onion and carrots to the skillet and cook until softened, about 5-7 minutes.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the beef broth, ensuring no lumps form.
- Bring the mixture to a simmer and cook until thickened, about 5 minutes.
- Stir in the peas, corn, thyme, salt, and pepper.
- Remove from heat and let cool slightly.
- Roll out the pie crust dough to 1/8 inch thickness. Cut out circles using a 4-inch cookie cutter or biscuit cutter.
- Spoon the beef mixture into the center of each circle.
- Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
- Place the pot pies on a baking sheet lined with parchment paper.
- Brush the tops with the egg wash.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for a few minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
2g
Fat
45g
Carbs
12g
