This pot pie comes together quickly when using frozen veggies. Using FRESH veggies adds just a few more minutes for the peeling and chopping. My kids and husband love this dish!
Beef Pot Pie
1 Tablespoon vegetable oil
1 onion, chopped
1/2 green bell pepper, chopped
2 cups cooked beef, cubed or shredded Salt and Pepper to taste (we have found Sirloin Steak cut works great and stays tender!)
2 cups frozen mixed vegetables, thawed (I use frozen and fresh veggies combined to our liking. Fresh celery, green beans, potatoes, carrots, and frozen peas. The quickest I have ever made this is when I have bought a bag of frozen peas, beans, carrots, and beans.*I also add more than the 2 cups to make the pie bigger to serve more people)
1 (.87-ounce) envelope brown gravy mix
Salt and Pepper to taste
2 prepared refrigerated pie pastries
Preheat oven to 350 degrees. Heat oil in large skillet over medium-high heat; add onion and bell pepper. Cook until vegetables are tender about 5 minutes. (When using all fresh I throw them in here for a few minutes and stir-fry them for 5-8 minutes). Add beef and mix vegetables to skillet. Prepare gravy according to package directions; add to skillet. Stir gently to combine.
Fit one pastry into a 9-inch deep-dish pie pan. Spoon beef and vegetables into pastry. Top beef mixture with remaining pastry. Seal edges with a fork or flute it. Cut 3 steam vents in the crust. Bake until crust is golden and filling is bubbly; about 35 minutes.
*Variation: Sprinkle 1 cup shredded Monterey Jack cheese over filling before adding top crust.
To cut the cooking time and make individual pot pies, spoon the hot filling into six 5-ounce ramekins. Top each pie with refrigerator biscuit dough. Bake in a 350 degree oven for 15 minutes or until top is browned.
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