Ground Beef Pot Pie with Flaky Crust
Equipment
- Large skillet
- Pie dish
- Oven
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 3 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 package refrigerated pie crusts (2 sheets)
- 1 tablespoon butter, melted
Instructions
- Preheat the oven to 400 degrees F. In a large skillet over medium heat, cook the ground beef until it is browned and no longer pink. Drain any excess fat.
- Add the diced onion and carrots to the skillet. Cook for 5 minutes until the vegetables begin to soften.
- Sprinkle the flour over the beef mixture and stir well to coat everything evenly. Cook for 1 minute.
- Slowly pour in the beef broth while stirring. Add the Worcestershire sauce, dried thyme, salt, and pepper. Simmer until the mixture thickens into a gravy, about 3 minutes.
- Stir in the frozen peas and remove the skillet from the heat.
- Fit one pie crust into a 9-inch pie dish. Pour the beef filling into the crust. Place the second crust on top, crimp the edges to seal, and cut a few small slits in the center. Brush the top with melted butter.
- Bake for 25 to 30 minutes until the crust is golden brown. Let the pie rest for 5 minutes before slicing.
Notes
Use a sharp knife to cut clean slits in the top crust so steam can escape and prevent a soggy center. Leftovers reheat well in a 350-degree oven for 15 minutes to keep the crust crisp. If you prefer a thicker filling, simmer the gravy a minute longer before adding the peas.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Pie dish, Oven
Cuisine: American
Equipment: Large skillet, Pie dish, Oven