PUFF PASTRY ROAST BEEF POT PIES RECIPE | ALLRECIPES
This makes 4 to 6 individual pot pies or one 9x13-inch pan or one 12-inch cast iron skillet.
Provided by RusticJoyfylFood
Categories Pot Pie
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes.
- Stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.
- Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.
- Pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil.
- Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.
Nutrition Facts : Calories 833.7 calories, CarbohydrateContent 59.7 g, CholesterolContent 75.8 mg, FatContent 52.4 g, FiberContent 4.1 g, ProteinContent 30.3 g, SaturatedFatContent 16.7 g, SodiumContent 423.6 mg, SugarContent 5.2 g
EASY HAND-HELD CHICKEN POT PIES RECIPE | ALLRECIPES
Easy mini hand pies are made of biscuit dough, canned chicken, and frozen vegetables for a simple and savory hand-held snack or appetizer.
Provided by Christina Salinas
Categories Chicken Pot Pie
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 16 mini hand pies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
- Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
- Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
- Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.
Nutrition Facts : Calories 286.8 calories, CarbohydrateContent 29.3 g, CholesterolContent 29.2 mg, FatContent 12.3 g, FiberContent 1.3 g, ProteinContent 14.5 g, SaturatedFatContent 3.3 g, SodiumContent 923 mg, SugarContent 4.8 g
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