Easy Beef Pot Pie Recipe With Pie Crust
Introduction
Beef pot pie is a classic comfort food that is perfect for a cozy night in. This dish is hearty, filling, and easy to make. The combination of beef, vegetables, and flaky pie crust creates a delicious and satisfying meal that is sure to please everyone.
Ingredients
- 1 pound beef stew meat
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup flour
- 1/4 cup water
- 1 pie crust, store-bought or homemade
Instructions
- Preheat the oven to 375°F.
- In a large skillet, heat the olive oil over medium heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
- Add the onion and garlic to the skillet and cook until the onion is translucent, about 3 minutes.
- Add the frozen mixed vegetables, beef broth, Worcestershire sauce, salt, and black pepper to the skillet. Stir to combine.
- In a small bowl, whisk together the flour and water. Add the mixture to the skillet and stir to combine.
- Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally, until the mixture thickens.
- Pour the mixture into a 9-inch pie dish.
- Roll out the pie crust on a floured surface. Place the pie crust on top of the pie dish, trimming any excess dough.
- Cut a few slits in the top of the pie crust to allow steam to escape.
- Bake the beef pot pie for 45 minutes, or until the crust is golden brown.
- Remove the pot pie from the oven and let it cool for a few minutes before serving.
Conclusion
This easy beef pot pie recipe with pie crust is a delicious and comforting meal that is perfect for any occasion. Whether you are looking for a cozy dinner at home or a dish to impress your guests, this recipe is sure to please. With a few simple ingredients and easy-to-follow instructions, you can create a meal that is both hearty and satisfying.
