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Beef Pot Pie - the Best!

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“Hearty comfort food at it's finest... Like a beef stew within a pie shell. Perfect for cold winter nights indoors. I happen to use a quiche' dish for an extra deep pie.”
READY IN:
1hr
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 2 -3 stalks celery, diced
  • 2 cups carrots, coins (Grimway pre-sliced carrot coins in produce aisle)
  • 1 small onion, diced
  • 2 chicken bouillon cubes
  • 1 tablespoon minced garlic (I use refrigerated jar)
  • 1 (1 lb) package boneless beef chuck (1 package of tips or cut beef into bite size pieces Note -- chuck has best flavor for this recipe bu)
  • 1 pillsbury ready-made pie crust (2 pie shells per package)
  • olive oil
  • butter
  • 1 (10 1/2 ounce) cancampbell's beef gravy
  • Pam cooking spray

Directions

  1. Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
  2. Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
  3. Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
  4. Spray deep pie dish (I use quiche' dish) with Pam.
  5. Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
  6. Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
  7. Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.

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