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Turkey Creek Lane · We’re having leftovers and my husband is smiling. How to make Beef Pot Pie.

We’re having leftovers and my husband is smiling. How to make Beef Pot Pie.

The sun is setting. It’s time to eat!

According to my husband, beef pot pie is one of the best things I make. It is also easy.

The two essentials to making meat pie are first to have enough good & tasty gravy to almost cover the cooked meat, and second to ensure that steam does not produce a soggy crust.

My dough is rolled out and ready to go over the gravy-covered beef and vegetables.

Here are two sure-fire methods to prevent a soggy pie crust (I use method 2):

  1. Use any unsweetened pie dough and prebake separately on a baking tin cut to cover the casserole. Since pie dough shrinks during baking cut it slightly larger than your baking dish and prick it with a fork. Bake the pastry seperately at 425 degrees for 15 to 20 minutes or until golden brown. Set your crust aside. Cover your meat and gravy (vegetables too, if desired) with aluminum foil and bake until warm in the casserole dish. When your meat and gravy is hot and bubbly, place the prebaked crust on top and serve at once.
  2. OR… put an unbaked dough over the stew and bake the meat mixture and dough at the same time (I prefer this method):

Preheat oven to 400 degrees. Fill baking dish with cooked stew and gravy to one inch from the top. Place over it a generous covering of round of dough, allowing for shrinking. Brush dough with a little milk. Be sure to make slashes and prick your dough with a fork to allow steam to escape. Bake at 400 degrees for 10 minutes.  Cover pie crust edges with foil. Reduce heat to 350 degrees and bake for 35 minutes until crust is golden and your filling is bubbly.

Buster begging for pie trimmings. He’s already had some. See the flour on his face?

The pot pie is hot and ready. For my filling I used left-over roast beef & gravy, cooked mixed vegetables (frozen mix) and another cup of gravy made from a dried mix.

Yea! My crust is flakey, not soggy.

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  1. Strawberry Lane’s avatar

    Talk about … yummmm !! Have you considered opening a restaurant ?

    Buster is priceless! Those begging eyes deserve … just a little pot pie of his own, maybe?


  2. jolynna’s avatar

    LOL…he’d sure like a pot pie of his own!


  3. Beth’s avatar

    I’m so glad you liked it. Did you see the quilt picture I left for you? It’s pretty cool.
    That’s great you put a link for me, I will do the same, plus its really handy for reading my favorites. Everyone’s right there. I love my turkeys. I got an incubator for my birthday and we are going to try to hatch some eggs. Also, we want them to hatch some of their own. I absolutely can’t wait for spring. We are going to try some chicken eggs soon. So so fun.
    I liked the post about the long hair, I have always had long hair and will keep it that way as long as my significant likes it. By the way, he loves it long. Lots of men prefer long hair.
    And you have horses? Lucky you!


  4. Jennifer Cote’s avatar

    Whoa, that does look good!
    Good to know you’re here now, Jolynna.
    I’m also a bit technically challenged. Didn’t realize the site name and the blog name are best kept the same, but… yeah, it makes sense…


  5. sweetrosie’s avatar

    Gorgeous looking cake! We don’t have canned pumpkin over here, is it something cooks in the US use a lot for different things?

    Lovely new site. I’ve changed the addy in my blogroll.

    Would you fancy being tagged for a meme?

    have a lovely weekend 🙂


  6. Strawberry Lane’s avatar

    Well, I see everything looks just as beautiful and delicious on your new website as on the former site.

    Have changed your url … don’t want to miss one little … delicious crumb.


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