Beef (Or Chicken) Pot Pie
"an American classic"
photo by abigler_06
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
6 slices
- Serves:
- 6
ingredients
- 2 unbaked pie crusts
- 1 steak (large cut) or 1 large chicken breast
- 1 large potato
- 1 carrot
- 2 mushrooms
- 1 small yellow onion
- 2 beef bouillon cubes or 2 chicken bouillon cubes
- 2 tablespoons cornstarch
- 1 cup water
directions
-
Prep:
- Cook beef or chicken fully and cut into ½ inch cubes.
- Peel and cut carrot into round ¼ inch pieces.
- Peel and cut potatoes into ½ inch cubes.
- Slice mushrooms.
- Cut onion into 2 inch pieces.
-
Steps:
- Pre-heat oven to 350 degrees F.
- Boil water and add potatoes and carrot.
- Cook until vegetables are almost cooked to completion (they'll be al dente).
- Strain and set aside.
- Fry mushrooms and onion under medium heat until mushrooms are cooked through.
- In a large bowl, mix meat and vegetables together.
- In a small pot, boil ¾ cups of water with bouillon cubes.
- Mix 2 tbsp cornstarch to 1/8 cup water in a glass.
- Pour cornstarch mixture into bouillon broth.
- Pull gravy mixture from stove and mix with the rest of the ingredients.
- Line a pie pan with one of the pie crusts.
- Pour in mixture from bowl.
- Top with other pie crust, making sure to cut top for ventilation.
- Cook until top crust is browned, around 30 minutes.
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RECIPE SUBMITTED BY
Cooking is one of my many passions and hobbies. I love creating new, inventive things. My fianc? is French, I am a Kansan, and we are living in England, so I've encountered new and exciting ingredients to play around with.
