Beef Pot Pie - the Best!

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
  • 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)
  • 1
    (10 1/2 ounce) can campbell's beef gravy
  • Pam cooking spray
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DIRECTIONS

  • Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
  • Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
  • Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
  • Spray deep pie dish (I use quiche' dish) with Pam.
  • Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
  • Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
  • 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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