Beef Pot Pie - Master Cookbook Recipe # 45

Name: Beef Pot Pie - Master Cookbook Recipe # 45
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6-8
Cuisine: Southern
Ingredients: 3 carrots, peeled and cubed; 4 potatoes, peeled and cubed; 1/2 onion, cubed (for the vegetable mix); 2 tsp beef bouillon granules; 3 cups hot water; 1 lb. ground chuck; 1/2 onion, chopped (for the meat mix); 1/2 bell pepper, chopped; Milk (as required for gravy mix); 3/4 cup brown gravy mix (Tammy uses McCormick); 2 ready-made 9-inch pie crusts (refrigerated)

This isn't your average pot pie! Made with a rich brown gravy and hearty ground chuck, this deep-dish version is pure Southern comfort. Using a cast-iron skillet gives the bottom crust that perfect golden-brown finish that everyone loves.

This is recipe #45 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr Total time: 1 hr 20 min

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Ingredients

3 carrots, peeled and cubed
4 potatoes, peeled and cubed
1/2 onion, cubed (for the vegetable mix)
2 tsp beef bouillon granules
3 cups hot water
1 lb. ground chuck
1/2 onion, chopped (for the meat mix)
1/2 bell pepper, chopped
Milk (as required for gravy mix)
3/4 cup brown gravy mix (Tammy uses McCormick)
2 ready-made 9-inch pie crusts (refrigerated)

Instructions

Simmer Veggies: In a large pot, combine the cubed carrots, potatoes, cubed onion, hot water, and beef bouillon. Simmer until the vegetables are tender, then drain and set aside.
Brown the Meat: In a skillet, cook the ground chuck with the chopped onion and bell pepper over medium-high heat until browned. Drain the excess grease.
Make the Gravy: Mix the brown gravy powder into the milk (follow the package ratio for 3/4 cup mix). Pour the mixture over the meat in the skillet and simmer until the sauce has thickened.
Combine: Gently stir the drained vegetables into the meat and gravy mixture.
Assemble: Place one pie crust into the bottom of a 12-inch cast-iron skillet (or a 10.25-inch deep "chicken fryer" skillet). Pour the filling into the crust.
Top: Place the second crust over the top. Cut about 6 slits in the top crust to allow steam to escape.
Bake: Bake at 375°F for 1 hour. Ensure the bottom crust is golden brown before removing it from the oven.

Notes

Skillet Size Matters: This makes a lot of filling! Use a 12-inch regular cast iron or a 10.25-inch skillet that is at least 3 inches deep. A standard 10-inch skillet will be too small.
Time Saver: If you're in a hurry, you can substitute the fresh carrots and potatoes with canned mixed vegetables. Just make sure to drain them well first!
The Crust: Placing the crust in a pre-seasoned cast iron skillet is the secret to getting that delicious, flaky bottom that isn't soggy.