There’s something almost magical about a beef pot pie, isn’t there? The way the savory aroma fills the kitchen—it’s like a cozy embrace on a chilly evening. Remember the last time you took a bite of that flaky crust and hearty filling? This recipe, though simple, might just be your family’s new favorite comfort food.
Steps
- Begin by placing all the ingredients, excluding the cornstarch, water, and biscuits, into the slow cooker. Set the cooker to low heat and let it cook for approximately 8 hours.
- About an hour before the cooking time ends, prepare a slurry by combining cornstarch and water in a small bowl. Mix this slurry into the slow cooker to help thicken the sauce.
- While the sauce is thickening, bake the biscuits according to the instructions on the package. Once baked, place a biscuit on top of each serving of stew.
- Serve the beef pot pie hot, with a biscuit topping each bowl, and enjoy a comforting meal.
Ingredients
- Stew meat, diced into uniform pieces
- Frozen mixed vegetables (including peas and carrots)
- Tomato paste
- Corn
- Mushrooms
- Seasonings (such as oregano, Worcestershire sauce, or soy sauce)
- Canned biscuits (or optional puff pastry)
- Cornstarch
- Water
Nutritional Values
Calories 1626kcal | Carbohydrates 90g | Protein 222g | Fat 36g | Saturated Fat 12g | Cholesterol 6mg | Sodium 4398mg | Potassium 1752mg | Fiber 24g | Sugar 6g | Vitamin A 23484IU | Vitamin C 54mg | Calcium 348mg | Iron 6mg
FAQ
- How should leftover Beef Pot Pie be stored?
- To store leftover Beef Pot Pie, place it in an airtight container and keep it in the refrigerator. When stored correctly, the beef stew can last for about 4-5 days. It’s best to store the biscuits separately from the pot pie mixture.
- Is it possible to prepare this pot pie recipe in advance?
- Absolutely, this pot pie recipe can be prepared ahead of time. You can make it during the weekend and simply reheat when you’re ready to serve, making it a convenient option for busy weeknights.
- How can I freeze the Beef Pot Pie?
- For freezing, place the beef pot pie mixture in a freezer-safe container. It can be frozen for up to 3 months, ensuring you have a ready-to-go meal option for a later date.
- What is the best method to reheat this dish?
- When ready to enjoy, thaw the pot pie mixture in the fridge overnight. Reheat it on the stovetop over medium-high heat or use the microwave. If the mixture is still frozen, you can place it in the slow cooker and reheat, stirring occasionally to ensure even heating.
Tips
- Ensure Even Cooking: When using fresh vegetables, chop them into similar-sized pieces to guarantee they cook evenly in the crock pot.
- Thicken the Sauce: To achieve a thicker sauce, incorporate a cornstarch slurry about an hour before the cooking time ends. This will give the pot pie a rich, creamy texture.
- Customize the Seasoning: Feel free to experiment with different seasonings to suit your taste. Adding a teaspoon of oregano, Worcestershire sauce, or soy sauce can enhance the flavor profile.
- Prepare Ahead for Convenience: This recipe can easily be made ahead of time and stored in the freezer for up to three months. This makes it a convenient option for a quick weeknight meal.
Equipment
- Crock Pot/Slow Cooker – If someone doesn’t already own one, this is essential for making the recipe.
- Mixing Bowls – A small bowl is needed for mixing the cornstarch and water.
- Airtight Freezer-Safe Containers – Useful for storing leftovers or for making the pot pie mixture ahead of time to freeze.
