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    Home » American Recipes

    How to Make the Perfect Pot Pie

    BY: Ben Rayl PUBLISHED: 17 Oct, '13 UPDATED: 14 May, '21 Leave a Comment

    RecipePrintComments
    5 from 1 vote


    I love pot pie.  As the weather turn more chilly my desire for comforting foods increases greatly. I have a Chicken Pot Pie recipe that I’ve been making for years, but recently my mother gave me a lot of her recipes, and there was one for beef pot pie I was dying to try. 

    How to make the perfect pot pie.

    I modified it a bit, but I wanted to keep it really simple, and the result was just fantastic. There aren’t a lot of fancy ingredients, it’s pretty humble, but wow—it is just great. It made for a very memorable dinner on a chilly October evening with some delicious red wine.

    How to make the perfect pot pie.

    How to Make the Perfect Pot Pie

    I love pot pie.  As the weather turn more chilly my desire for comforting foods increases greatly.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Prep Time: 25 minutes
    Servings: 6 servings
    Calories:
    Author: Ben Rayl

    Ingredients
     

    • 2 lb stew meat - cut into small cubes
    • 1 cup flour
    • 5 tablespoon oil
    • 2 cloves garlic - chopped
    • 4 cubes bouillon
    • 6 cups water
    • 1 tablespoon thyme
    • ¾ teaspoon salt
    • 1 teaspoon Worcestershire
    • ½ teaspoon pepper
    • 1 ½ cups potatoes - cubed
    • 1 cup carrots - diced
    • 1 cup frozen peas
    • 1 pie crust
    • 1 egg
    • 1 tablespoon water

    Instructions

    • Dredge the meat in the flour, shake off any excess and place on a plate.
    • Remove the meat and brown the onions and garlic. Stir in the bouillon and water and all the other ingredients, plus the meat, but exclude the potatoes, carrots and peas.
    • Cover and heat to boiling. Simmer 1½ hours, then add the vegetables and cook for about 20 more minutes, or until tender. (If the stew isn’t thick enough, just mix in a couple tablespoon of corn starch dissolved in water and cook for 10 more minutes.)
    • Lightly grease a large pie pan, and pour in the the stew. Gently lay your pie crust over the top, sealing the edges well and cutting a few steam vents in the top with a knife. Beat the egg and 1 tablespoon water together and lightly brush over the crust.
    • Bake at 450 F (225 C) for about 30 - 40 minutes, or until the crust is browned.

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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