One of my favorite things to eat when I was living with my parents were those frozen pot pies you could heat up in the microwave or the oven. Even when I was little, I loved to eat chicken pot pie and every time my mom made a pot pie was exciting.
This was my first time making a pot pie and I am so glad I did! Using all homemade and real ingredients, this pie is so hearty and delicious while also being clean eating.
- 1 pie shell (use any recipe that will fit a 9 inch pie pan)
- 1 cup beef stock
- 2 stalks celery
- 1 medium carrot
- 1/2 medium onion
- 2 cloves garlic
- 1 lb beef stew meat, cut into 1/4 inch cubes
- 3 tbsp flour or cornstarch
- 1 tbsp garlic herb butter (recipe below)
For herb butter: Soften 8 tbsp salted butter. Add 1/2 tsp rosemary, 1/2 tsp thyme, 1 finely minced clove garlic, and 1/4 tsp pepper. Spoon the butter onto a sheet of plastic wrap and twist into a log. Store in the refrigerator until solid.
For pie: Preheat the oven to 390ºF.
Chop the vegetables into bite size pieces. Boil them for ten minutes in the beef broth or until tender and add the herb butter. While boiling the vegetables, take the other half of the butter and melt it in a quart size pot. Brown the beef in the pot and drain, reserving the liquid. Add the browned beef to the hot broth and vegetable mixture. Whisk the flour into the liquid from the browned beef to form a roux. Pour roux into the beef and vegetables and stir until thick.
Take your pie crust and a 1/2 quart casserole dish and place your crust into the dish. You may need to cut the overhang on the crust to fit the crust inside. Do not trim the overhang. Pour the beef filling mixture into the crust and fold your overhang on top of the filling to form the top crust. Rub a small amount of butter on the top. Bake the pot pie for thirty minutes or until the crust is golden brown.
It takes a bit more work if you make everything from scratch, but this pot pie was an instant hit! It’s just the right size for feeding 2-4 people and it’s hearty enough to keep you full. The herb butter adds depth of flavor to the filling, and the crust gives a satisfying flakey crunch to the richness of the filling.
Have a pot pie recipe you love? Let me know!