Beef Pot Pie
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Beef Pot Pie
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Classic comfort food with a homemade twist! This hearty beef pot pie features tender chunks of beef, savory veggies, and a rich gravy all nestled in a flaky double crust! (You can use store-bought crusts for easy prep!)
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Ingredients
- 1 double Pie Crust, store bought works
- ¼ cup butter
- 1 ½ pounds beef chuck roast, cut into ½ inch cubes
- salt and pepper
- 1 small yellow onion, diced
- 8 ounces baby bella mushrooms, sliced
- 2 cups diced carrots
- 1 cup frozen peas
- 3 cloves garlic
- ½ cup all-purpose flour
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
Instructions
- Roll out the bottom of the 1 double Pie Crust, to fit a 12-inch pie pan. Place the lined pie pan in the fridge to keep the dough cold, along with the top portion of the dough. Preheat the oven to 350 degrees Fahrenheit.
- Heat ¼ cup butter in a large skillet over medium-high heat. Season the cubed 1 ½ pounds beef chuck roast, with salt and pepper and add it to the pan along with 1 small yellow onion,. Saute until the beef is evenly browned.
- To the pan add 8 ounces baby bella mushrooms, 2 cups diced carrots, 1 cup frozen peas, and 3 cloves garlic. Saute everything together for 8-10 minutes until the carrots start to soften. Reduce the heat to low.
- Push the meat and vegetables aside and tip the skillet to accumulate liquid in the open side of the pan, whisk in ½ cup all-purpose flour. Pour 2 cups beef broth over the flour mixture and stir. Then mix it into the meat and veggies well.
- Add in 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, salt and pepper to taste. Stir to combine and simmer on low until the gravy thickens.
- Remove the pie crust from the fridge and fill it with the filling.
- Roll out the top crust and lay it over the top of the pie. Crimp the edges of the pie and place it in the oven. Bake for 25 to 30 minutes until the crust is golden brown.
- Remove from the oven and allow it to cool at least 10 minutes before enjoying!
Nutrition Information
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Calories
378kcal
(19%)
Carbohydrates
25g
(8%)
Protein
22g
(44%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
604mg
(25%)
Potassium
665mg
(19%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
5675IU
(114%)
Vitamin C
11mg
(12%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 25g | 8% |
| Protein | 22g | 44% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 604mg | 25% |
| Potassium | 665mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5675IU | 114% |
| Vitamin C | 11mg | 12% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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