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Beef Pot Pie
Yesterday, we had a chuck roast for dinner. I mostly make chuck roasts because I've learned over the years that chuck is the best tasting of the roasts. My Mom agreed with that and that's actually where I learned to buy chuck instead of the other cuts of meat. I've also discovered that if you make a pot roast in the crock pot you get a much more tender roast. Because our family has shrunk in size, a large pot roast leaves a lot of leftovers to be used.
So, today, we are having beef pot pie for dinner. I made this from all of the leftovers, which are:
- shredded chuck roast
- cooked potatoes cut into bite size pieces
- cooked pieces of carrots
- cooked pieces of celery
- cooked pieces of onions
- gravy made from the juice of the roast.
The first thing you need to do is to make your pie shells. Today, because I didn't have time to make my own, I used refrigerated pie shells from the grocery store. In today's world, you can find some really great pie shells that are premade.
I cooked extra vegetable while I was heating juice from the roast. I put the juice from the roast into another saucepan and started to simmer. After I cut the meat into small pieces, I added them to the juice and continued to simmer. I did the same thing with the extra vegetables that had been cooked on the stove.
Next, I took my tupperware gravy maker and filled it 3/4 of the way with water and added 1/3 cup of flour. I shook the mixture until the flour had mixed into the water evenly. I poured this into the saucepan with the roast juice and continued to cook the mixture. At this point, you have to stir the mixture as it cooks so that the gravy doesn't stick to the bottom of the pan.
Once you have your stew made, let it cool so that the gravy sets up. Once the gravy is set up, ladle the stew into your pie shell. Cover with the second pie shell, turn the edges over, crimp the edges with two fingers and make four slits in the top crust to allow for steam while baking.
Bake your pie in a 350° oven for approximately 45 minutes or until the top crust is browned. Let the baked pie set for about a half hour to allow the gravy to set up again and then serve while warm.