Ultimate Comfort Beef Pot Pie
Indulge in the warmth and satisfaction of our Ultimate Comfort Beef Pot Pie. This hearty dish combines tender chunks of beef chuck stewed to perfection with a medley of carrots and celery, all enveloped in a flaky, golden crust. Ideal for chilly winter nights, each bite offers the rich flavors of a traditional beef stew tucked into a delicious pie shell. This recipe is a family favorite that brings everyone together for a cozy meal. For an extra deep pie filled with love, I like to use a quiche dish.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Celery
2-3 stalks (diced)
Carrots
2 cups (cut into coins (use pre-sliced carrot coins for convenience))
Onion
1 small (diced)
Chicken bouillon cubes
2 (none)
Minced garlic
1 tablespoon (refrigerated, jarred)
Boneless beef chuck
1 lb (cut into bite-sized pieces or use pre-cut tips)
Ready-made pie crust
1 (contains 2 pie shells per package)
Olive oil
to taste (for browning meat)
Butter
to taste (for browning meat)
Campbell's beef gravy
1 (10.5 ounce) can (none)
Pam cooking spray
to taste (for greasing the dish)
Instructions
1
In a medium pot, bring water to a boil and add the diced celery, carrots, and onion along with the chicken bouillon cubes. Cook until the vegetables are tender, then drain and set aside.
2
While the vegetables are cooking, heat a large stock pot over medium-high heat. Add olive oil and butter to the pot. When hot, add the beef chuck and minced garlic, browning until the meat is nicely browned on all sides.
3
Once the beef is browned, drain any excess fat and return the beef to the pot. Stir in the can of Campbell's beef gravy. Next, add the drained vegetables and stir to combine. Lower the heat and let the mixture simmer gently, allowing the flavors to meld.
4
Preheat your oven to 450°F (230°C) and lightly spray your quiche dish with Pam cooking spray to prevent sticking.
5
Roll out the ready-made pie crust and press it gently into the bottom and up the sides of the quiche dish. Pour in the beef and vegetable mixture, distributing it evenly.
6
Cover with the second pie crust, pinching the edges to seal. Use a fork to pierce the top crust several times, allowing steam to escape during baking.
7
Place in the preheated oven and bake for 35 to 45 minutes, or until the crust is golden brown. After 20 minutes, cover the edges with foil to prevent burning. Allow to cool for a few minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Comfort Beef Pot Pie?
It is a hearty dish featuring tender beef chuck, carrots, and celery stewed in gravy and baked inside a flaky, golden pie crust.
What cut of beef is best for this recipe?
The recipe calls for 1 lb of boneless beef chuck, cut into bite-sized pieces or pre-cut tips.
Can I use pre-cut vegetables for convenience?
Yes, using pre-sliced carrot coins is recommended for extra convenience.
How much celery is required?
You will need 2 to 3 stalks of diced celery.
What type of bouillon is used for the vegetables?
The recipe uses 2 chicken bouillon cubes to season the boiling water for the vegetables.
What kind of onion is needed?
One small diced onion is used in the filling.
What type of gravy is recommended?
A 10.5 ounce can of Campbell's beef gravy is suggested for the filling.
What temperature should the oven be set to?
Preheat your oven to 450°F (230°C).
How do I prevent the pie from sticking to the dish?
Lightly spray your baking dish with Pam cooking spray before adding the crust.
What baking dish is suggested for this recipe?
A quiche dish is recommended for an extra deep pie.
How many pie crusts do I need?
You need one package of ready-made pie crust, which typically contains 2 pie shells.
How do I brown the beef?
Heat olive oil and butter in a large stock pot over medium-high heat, then add the beef chuck and garlic.
Do I need to drain the meat fat?
Yes, once the beef is browned, you should drain any excess fat before adding the gravy.
How do I prepare the garlic?
The recipe uses 1 tablespoon of refrigerated jarred minced garlic.
How long do I boil the vegetables?
Boil the celery, carrots, and onion until they are tender, then drain them.
How do I assemble the pie?
Press one crust into the dish, pour in the meat and vegetable mixture, and cover with the second crust.
How do I seal the pie crust?
Pinch the edges of the top and bottom crusts together to create a seal.
Why should I pierce the top crust?
Use a fork to pierce the top crust several times to allow steam to escape during the baking process.
What is the total baking time?
The pie should bake for 35 to 45 minutes or until the crust is golden brown.
How do I stop the crust edges from burning?
After 20 minutes of baking, cover the edges of the crust with foil.
How long should the pie cool?
Allow the pie to cool for a few minutes after taking it out of the oven before serving.
Is this recipe suitable for winter?
Yes, it is described as an ideal meal for chilly winter nights.
What are the primary tags for this recipe?
Tags include beef pot pie, comfort food, savory pie, and hearty meal.
How many ingredients are in this recipe?
There are 11 ingredients in total.
Can I use butter for the meat?
Yes, both olive oil and butter are used to brown the beef.
What is the first step of the instructions?
The first step is boiling the vegetables and bouillon cubes in a medium pot.
Do I simmer the mixture?
Yes, after combining the beef, gravy, and vegetables, let the mixture simmer gently to meld the flavors.
Should the filling be distributed evenly?
Yes, ensure the beef and vegetable mixture is poured in and distributed evenly across the bottom crust.
Is this a family-friendly recipe?
Yes, it is noted as a family favorite that brings everyone together.
Can I use a standard pie shell?
Yes, the recipe uses standard ready-made pie shells, though a quiche dish is preferred for depth.