Pot Pie

We enjoyed the rest of a package of puff pastry with something savory, my favorite pot pie filling. At Myrna’s suggestion, I baked the crusts separately to keep it from getting soggy. I simply turned my casseroles over on the pastry and cut around them for the crust. Bake the scraps for munchies. 
I like this filling with regular pastry also, and it's cheaper.  Myrna thinks mashed potatoes, brushed with butter and browned lightly in the oven, would be good on top, and I agree.  This filling also freezes well after it's made - try it.
Beef Pot Pie with Puff Pastry Crust
2/3 cup onion -- chopped
2/3 cup celery – chopped (about 1 stalk)
1 tablespoon butter -- melted
2 tablespoons flour, all-purpose
1 cup Beef Broth (use broth from canned beef if available)
1 teaspoon Worcestershire sauce (optional)
1/2 cup evaporated milk or cream
2 Cups cooked Beef, diced or (1 pint canned beef)
1 1/3 cup frozen peas and carrots -- thawed
1/2 Package Frozen Puff Pastry -- 1 sheet
1 Egg yolk, beaten
  • Preheat oven to 400°. Thaw pastry 40 minutes on counter, but away from your preheating oven. Place on parchment paper if you have it or a lightly floured board and roll out and cut to make 4 top crusts for individual casseroles or one top crust for a pie plate or 1 quart shallow casserole. Place on cookie sheet. Brush with beaten egg yolk. Bake at 400° for 15 minutes until golden brown.
  • Meanwhile, sauté onions, and celery in butter in a large saucepan over medium heat until tender. Add flour and stir until smooth. Cook one minute, stirring constantly. Add broth and evaporated milk. Cook, stirring constantly, until thickened and bubbly. Stir in cooked meat, peas and carrots, salt and pepper. Let heat through, about 10 minutes. Keep warm.
  • Pour hot filling into warm casseroles, top with baked crusts and serve.
Freezing and Cooking Directions:
Cool filling. Freeze in 4 portions in quart freezer bags for individual servings, or entire recipe in gallon freezer bag for 9" pie.
To serve: Thaw filling overnight. Bring to a boil and heat through, 10 minutes, while baking crusts. Top with crusts and serve or pour over baked biscuits.
Makes 3 1/2 cups of filling.
Per Serving : 408 Calories; 27g Fat (60.6% calories from fat); 25g Protein; 15g Carbohydrate; 2g Dietary Fiber; 93mg Cholesterol; 166mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

1 comment:

  1. With what feels like no-stop rain in the PNW, a little pot pie could do a'body good!


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