SKILLET BEEF PIE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Heat the vegetable oil in a 10-inch ovenproof skillet over medium-high heat. Add the onion, bell pepper, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are lightly browned and just tender, about 6 minutes. Add the tomatoes, cumin and cinnamon and cook, stirring occasionally, until thickened, about 5 minutes.
- Push the vegetables to one side of the skillet and add the beef to the other side; season the beef with salt and pepper. Increase the heat to high and cook, stirring the ingredients together, until the beef is no longer pink, about 3 minutes. Stir in the raisins and olives and remove from the heat.
- Unroll the pie crust and center it over the filling; press the edge against the inside of the skillet using a fork. Transfer to the oven and bake until the crust is golden brown, 15 to 20 minutes.
BEEF STEW SKILLET PIE
Puff pastry makes a pretty topping for this homey skillet potpie. -Josh Rink, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large resealable container, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. Invert a 10-in. cast-iron or other ovenproof skillet onto parchment; trace circle around pan 1/4 in. larger than rim. Cut out circle and set aside. In same skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add wine, stirring to loosen browned bits., Combine 1-1/2 cups broth, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 45 minutes. Add potatoes and carrots; cook until vegetables are tender, 20-25 minutes longer., Meanwhile, roll out puff pastry to fit skillet, using parchment circle as a guide; cut venting slits in pastry. Keep chilled until ready to use. , Combine the remaining flour and broth until smooth; gradually stir into skillet. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Discard bay leaf. Stir in peas and parsley. , Brush beaten egg around edge of skillet to help pastry adhere; carefully place pastry over filling. Using a fork, press pastry firmly onto rim of pan; brush with egg. Bake pie at 425° until pastry is dark golden brown, 30-35 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 473 calories, Fat 19g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 1088mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.
SKILLET CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: butter, flour, milk, rotisserie chicken breasts, frozen peas, frozen carrot, salt, pepper, small potato, cream, premade pie crust
Provided by Camille Bergerson
Categories Dinner
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF (200ºC).
- Debone, remove skin, and shred rotisserie chicken.
- Melt butter in a cast-iron skillet over medium-high heat.
- Add in the flour and stir until bubbling.
- Whisk in the milk until smooth, then add chicken, frozen peas and carrots, potato, and cream. Stir until fully mixed and bubbling.
- Drape pie crust over the top of the skillet and cut 4 venting holes in the center.
- Bake for 30-35 min, or until crust is golden brown. Carefully remove from the oven.
- Enjoy!
Nutrition Facts : Calories 374 calories, Carbohydrate 21 grams, Fat 22 grams, Fiber 1 gram, Protein 24 grams, Sugar 3 grams
BEEF POT PIE
We have kicked up traditional homemade Pot Pie and added Steak Bites (beef), giving this classic dish a... dare I say elegant?... twist! Steak Bites come together really quickly and add amazing texture and flavor to this Beef Pot Pie recipe!
Provided by Amanda Rettke-iamhomesteader.com
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In a large skillet over medium-high heat, melt butter.
- Add flour, whisk and cook for 1 minute.
- Add beef broth, milk, and bouillion.
- Simmer until thickened, stirring often (about 5 minutes).
- Add peas, carrot, boiled potatoes, and marinated steak bites, mix well.
- In a prepared 9-inch pie pan, add the bottom pie crust.
- Pour the steak mixture on top of the crust.
- Cover with the second pie crust.
- Using a fork, seal the edges of the two pie crusts together.
- Brush the top lightly with egg.
- Make 4-5 small cuts in top crust to vent.
- Bake for 40-50 minutes (until top crust is golden brown). (see notes for how to avoid burning the edges)
Nutrition Facts : Calories 660 kcal, ServingSize 1 serving
SKILLET BBQ BEEF POTPIE
Beef potpie is a classic comfort food, but who's got time to see it through? My crowd-pleaser is not only speedy but an excellent way to use leftover stuffing. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and 1/4 cup green onions over medium heat for 6-8 minutes or until beef is no longer pink, breaking into crumbles; drain. Stir in mixed vegetables, salsa and barbecue sauce; cook, covered, over medium-low heat 4-5 minutes or until heated through., Layer stuffing over beef; sprinkle with cheese, red pepper and remaining green onion. Cook, covered, 3-5 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 634 calories, Fat 27g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 1372mg sodium, Carbohydrate 62g carbohydrate (19g sugars, Fiber 9g fiber), Protein 33g protein.
OLD-FASHIONED BEEF POT PIE
Make and share this Old-Fashioned Beef Pot Pie recipe from Food.com.
Provided by Crafty Lady 13
Categories Savory Pies
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In large skillet, brown ground beef in large chunks, drain.
- Stir in soup, water, vegetables and seasonings. bring to a boil. Reduce heat and simmer, uncovered, 5 minutes.
- Remove from heat; stir in 1/2 cup cheese and 2/3 cup French Fried Onions.
- Pour mixture into 12 x 8 baking dish.
- Cut each biscuit in half, place, cut side down, around edge of casserole.
- Bake, uncovered, for 15 to 20 minutes or until biscuits are done.
- Top with remaining cheese and 2/3 cup French Fried Onions, bake uncovered for an additional 5 minutes or until onions are golden brown.
SKILLET NOT OLD-FASHIONED BEEF POT PIE
This isn't going to take hrs of slow cooking to create a real family pleasing meal. In about 30 mins you'll have a dish that the family will love. Serve it with a crisp green salad and your all set.
Provided by Annacia
Categories Savory Pies
Time 27m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven according to pie crust directions.
- Season filets with salt and pepper.
- Heat 1 Tablespoon oil in 12 inch skillet over medium-high heat.
- Brown steaks on both sides, leaving centers rare, about 4 minutes total.
- Transfer to plate, let cool, then cut into ½ inch cubes.
- 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.
- Stir in flour and garlic and cook, stirring constantly, until flour is well blended (about 1 minute).
- Stir in wine and cook until evaporated, about 30 seconds.
- Slowly whisk in broth, tomato paste, and thyme. Bring to a simmer.
- Cover and cook over medium-low heat until thickened, 8 to 10 minutes.
- While sauce is simmering, unfold pie crust dough and place onto a nonstick baking sheet. Bake according to package directions.
- 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.
- When pie crust is done, carefully slide onto skillet and serve.
Nutrition Facts : Calories 694.9, Fat 43.5, SaturatedFat 14.8, Cholesterol 79.5, Sodium 419.6, Carbohydrate 43.1, Fiber 5.8, Sugar 4.9, Protein 28.8
BEEF POT PIE
Savory and comforting flavors baked into a delicious beef pot pie.
Provided by Leigh Anne Wilkes
Categories Main Dish
Time 1h12m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Pat beef dry with paper towels and season with salt and pepper. Heat 1 1/2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook until well browned all over, 7 to 10 minutes. Using slotted spoon, transfer beef to bowl. Repeat with remaining uncooked beef and move into bowl after browning.
- Add remaining 1 1/2 tablespoons oil to now-empty pot and reduce heat to medium. Add onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
- Stir in flour until vegetables are well coated and cook for 1 minute. Stir in broth, soy sauce, Worcestershire, and bay leaf until combined. Add beef and bring to simmer. Cover and transfer to oven. Cook until beef is tender, about 1 hour.
- Remove filling from oven and increase oven temperature to 400 degrees. Transfer filling to 9-inch deep-dish pie plate; discard bay leaf. Let filling cool, uncovered, for 30 minutes. Stir in 1 teaspoon chopped thyme. Season with salt and pepper to taste.
- Top filling with pie dough so dough overhangs edges of pie plate slightly. Fold overhanging pie dough inward so folded edge is flush with inner edge of pie plate. Crimp dough evenly around edge of pie using your fingers.
- Cut a decorate shape out of left over pie crust andn place in middle of pie. Cut six 1/2-inch slits around center, halfway between center and edge of pie. Brush dough with remaining egg, then season with salt, pepper, and remaining 1/2 teaspoon chopped thyme. Transfer pie to rimmed baking sheet and bake until crust is golden brown, about 30 minutes. Transfer pie to cooling rack and let cool for 20 minutes. Serve.
Nutrition Facts : Calories 338 kcal, Carbohydrate 17 g, Protein 28 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 89 mg, Sodium 485 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BEEF POT PIE
This recipe does take a few hours to finish, but it's not hands-on the entire time. The filling is pre-baked to ensure the chuck roast pieces are super tender. A nice option here is to just cook half the beef in a skillet until browned and juicy. Then add it in with the rest of the beef before putting into dish and oven-baking.
Provided by Good Dinner Mom
Categories Main Dish
Time 2h45m
Number Of Ingredients 18
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 ½ tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef. Note: you will not cook the remaining beef before placing in the pot pie. Cooking half the beef imparts some good flavor from braising but saves time not requiring all the beef to be browned before placing in the pie. It works, I promise.
- Reduce heat to medium and add remaining 1 ½ tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
- Stir in wine (or water) and cook until evaporated, about 2 minutes. Stir in flour until the vegetables are well coated and cook for 1 minute. Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that have stuck to bottom of pan to incorporate into liquids. Add all of the beef and bring to a simmer. Cover and transfer to oven. Cook until beef is tender, about 1 ¼ hours.
- Remove filling from oven and taste the beef to make sure it's tender to your liking. If it tastes chewy, add 1/4 cup water, stir and return to oven for another 20-30 minutes. Once meat is tender, remove and then increase oven temperature to 400F degrees. If the meat mixture looks to need more "juice", then remove mixture from pot to a plate and add ¼ to ½ cup water back to the Dutch oven and kind of tilt the pan to scrape off some of the crusty fond that's accumulated in the pot. This should create a thick meaty sauce to add into the meat mixture and thin it out a bit, plus it only adds to the flavor of the beef.
- Discard the bay leaf and stir in the fresh thyme and add the peas. Taste the filling and add salt and pepper to taste at this time (up to 1 teaspoon salt and ½ teaspoon pepper).
- Spray the bottom of a 9-inch deep-dish pie plate and add meat mixture to the dish.
- Brush the rim and interior lip of the pie plate with egg (this will prevent the shell from sticking to the dish and cracking or breaking). Top the filling with pie dough so dough overhangs edges of pie plate only slightly. Fold overhanging pie down inward so folded edge is flush with inner edge of pie plate. Crimp dough evenly around edge of pie using your fingers.
- Using a paring knife, cut a ½-inch hole in center of pie. Cut six ½-inch slits around the hole, halfway between center and edge of pie. Brush dough with remaining egg. Season the top of the dough with salt, pepper and remaining ½ teaspoon chopped thyme. Transfer pie to rimmed baking sheet and bake until crust is golden brown, 20-30 minutes.
- Transfer pie to cooling rack and let cool for 15 minutes. Serve.
Nutrition Facts : Calories 503 kcal, Carbohydrate 28 g, Protein 36 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 131 mg, Sodium 808 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
INDIVIDUAL BEEF POT PIES
Big enough to share and full of flavor, Individual Beef Pot Pies are loaded with tender beef and vegetables to satisfy even your hungriest guest!
Provided by Amanda Rettke-iambaker.net
Categories Dinner Main Course
Time 1h
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F.
- Season beef with 1 teaspoon of salt and 1 teaspoon of pepper and cut into cubes.
Nutrition Facts : Calories 762 kcal, ServingSize 1 serving
OLD-FASHIONED CHICKEN POT PIE RECIPE
Peggy Smith wore many hats during her time with the Southern Living editorial staff and Test Kitchen professionals. In November, 1992, Peggy was the Marketing Manager, keeping six Southern Living pantries stocked with all the necessary ingredients that went into the daily recipe testings. Suffice it to say, she knew a thing or two about quality ingredients and how they can make or break a recipe. Nonetheless, she once tried taking a shortcut and served her family a frozen pot pie instead of their favorite, her homemade chicken pot pie. She never tried that again. One bite of this delicious comfort food, and you will understand why Peggy's family insisted on the homemade version.
Provided by Southern Living Test Kitchen
Categories Chicken
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken cool; skin, bone, and cut into bite-size pieces.
- With a large spoon, skim fat (oily liquid) from surface of broth reserved in Dutch oven; bring broth to a boil. Add frozen vegetables and potatoes; return to a boil. Reduce heat, cover, and simmer 8 minutes or until tender. Remove vegetables from broth, and set aside. Measure 3 cups broth; set aside. Reserve remaining broth for other uses.
- Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 11/2 teaspoons salt, 11/4 teaspoons pepper, and thyme. Add vegetables, chicken, and hard-cooked eggs; stir gently. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside.
- Roll out piecrust on a lightly floured surface into a 15- x 11-inch rectangle (piecrust will be very thin). Place over chicken mixture; crimp edges, pressing against sides of baking dish. Cut slits in top for steam to escape; bake at 400° for 20 minutes or until golden brown.
MENONITE COUNTRY OLD FASHIONED BEEF POT PIE BY FREDA
I first tasted this while going thru the Menonite/amish Country. This is as Close As I can get. Not sure why they call this a pot pie, Its more likea beef stew to me, with noodles. Seems every home, just as in our Homes cooks a bit differently but with very basic ingredients. Nothing they don't have on hand.
Provided by FREDA GABLE
Categories Savory Pies
Time 35m
Number Of Ingredients 12
Steps:
- 1. Cook the meat in Salt & pepper Water till tender. Remove meat from the Broth. . .set aside Make Dough while Beef is Stewing in the pot. Add: Onion and parsley & frozen vegies. Bring broth to a boil. add in alternate layers, Cubed potatoes, & dough squares to boiling broth
- 2. To Make dough: Beat egg and milk. Add flour to make stiff dough. Roll out paper thin, then cut into 1" squares.
- 3. Keep Broth Boiling while adding dough squares in order to keep them from clumping & packing together. Cover and cook 20 Min. Adding more Water if Necessary to keep a good broth.
- 4. Add cooked stew meat, and stir thru the pot pie. Serves 6-8 easily with Buttered Biscuits, or Fresh baked French bread.
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