Looking for a new pot pie recipe? This one is exactly what you've been looking for! This skillet beef pot pie recipe is equal parts hearty and cozy. It's perfect for a cold night when everyone just wants to warm up with some good food.
We use refrigerated pie crust in this recipe. We know some bakers out there might feel that's wrong, but refrigerated pie crust helps cut down on the total amount of time needed to make this recipe. With parents busier than ever, they need ways to make quick and easy dinners for the whole family.
Refrigerated pie crust is the way to do that. But, if you want, you can always make your own pie crust. This recipe already leans on the more expensive side with all of the ingredients, so making your own pie crust will only add to that. Speaking of cost, we think this recipe is definitely worth the price you'll pay for the ingredients.
It's a great “once in a while” recipe to make, when you just feel like indulging a little and having a nice meal. Whether you make this pot pie for your entire family, for a social gathering, or just for you and your partner, you'll surely enjoy every bite.
Skillet Old-Fashioned Beef Pot Pie
Ingredients:
1 Pillsbury refrigerated pie crust
2 (8 ounce) filet mignons (needed for tenderness in a short period time)
salt and pepper
2 Tablespoons vegetable oil
1 onion, minced
8 ounces small mushrooms, halved
¼ cup flour
2 garlic cloves, minced
½ cup dry red wine
2½ cups chicken broth
1 Tablespoon tomato paste
1½ teaspoons minced fresh thyme
2 cups frozen peas and carrots, thawed
Directions:
1. Preheat oven according to pie crust directions.
2. Season filets with salt and pepper. Heat 1 Tablespoon oil in 12 inch skillet over medium-high heat.
3. Brown steaks on both sides, leaving centers rare, about 4 minutes total.
4. Transfer to plate, let cool. Cut into ½ inch cubes.
5. Add remaining tablespoon oil, onion, mushrooms, and ½ teaspoon salt to skillet. Return to medium heat and cook until onion is softened, about 5 minutes.
6. Stir in flour and garlic and cook, stirring constantly, until flour is well blended (about 1 minute).
7. Stir in wine and cook until evaporated, about 30 seconds.
8. Slowly whisk in broth, tomato paste, and thyme. Bring to a simmer.
9. Cover and cook over medium-low heat until thickened, 8 to 10 minutes.
10. While sauce is simmering, unfold pie crust dough and place onto a nonstick baking sheet. Bake according to package directions.
11. Stir peas and carrots and beef with juices into skillet. Continue to simmer until heated through, about 2 minutes. Season with salt and pepper to taste.
12. When pie crust is done, carefully slide onto skillet and serve. Makes 4 servings.