Oh, so you want Beef Pot Pie eh?

October 1, 2008

You carnivores! Always wanting red meat.
Okay okay.
The Chicken Pot Pie recipe can easily be adapted for a beef pot pie.

Beef Pot Pie

2 pkg Tyson Beef Roast in Gravy (yes...it's expensive, but you get a truly homemade taste.)
2 c. diced cooked potatoes
1 c. diced onion
10 oz. chopped fresh mushroom (or 1 can mushrooms)
1 jar (12 oz) brown gravy
1/4 tsp. dried thyme leaves
2 tsp. dried parsley
1&1/2 tsp. salt
1 tsp. pepper
1 Tbsp. cornstarch

2 refrigerated pie crusts for tops only or 4 crusts if you want a bottom crust as well.
2 disposable aluminum pie plates

1. Unroll pie crust on work surface. Fit bottom into pie plate if making a two crust pie. For a top crust only pie spray bottom of pie plate with cooking spray before filling.
2. Mix all ingredients in a large mixing bowl.
3. Fill with filling and cover with top crust. Cut 4 slit into top of crust.

To Freeze
Cover twice tightly with plastic wrap, label and store in freezer.

To Bake
- Remove plastic. Place pie onto foil lined baking sheet.
- Bake at 375* on very bottom rack if making a two crust pie.
Thawed: 40-50 min.
Frozen: 1 hr 15 min-1 hr 45 min.


Samantha Peterson,  November 13, 2008  

This was the best Beef Pot Pie I have ever had.
Thank you!

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A new recipe will be posted each Monday and, of course, you can always search the archives by category.

The Goal of this blog is not just to give you my recipes, but to teach you which ingredients freeze well, which don't, methods and tips to help you freeze your own recipes...because who knows better what your family likes than you?

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