30 Minute Beef Pot Pie For 2 Recipes

Steps:

• In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Steps:

• Bake biscuits according to package directions.
• Pour broth into the saucepan, bring to a boil.
• Place cubed stewmeat into broth, salt and pepper to taste and turn to simmer.
• Pour olive oil into a med size preheated pan.
• Place margarine in pan with olive oil and melt.
• Place carrots into pan, followed by onions, then potato.
• Cook until tender.
• When vegetables are tender, stir in flour until well blended.
• Pour slowly the beef/broth mixture over into the veggie mixture and heat until thickened.
• Place this in serving dish and top with the baked biscuits.

Steps:

• Preheat oven to 375 degrees F.
• In a medium saucepan, bring stock or broth to a simmer. Add chicken and poach until just cooked through. With a spider or slotted spoon, remove chicken and set aside. Set stock aside for later use.
• In a 10-quart saucepot, melt butter over medium heat and then add onions, carrots, and celery and saute for a couple of minutes. Add mushrooms and continue to cook until onions are about transparent, being careful not to brown. Add flour and gently mix well. Cook this mixture over low heat for 6 to 8 minutes, stirring occasionally and gently so as not to break up the vegetables. Scrape the bottom of the pan often with a wooden spoon so that the roux doesn't burn. Increase the heat and add the chicken stock in 3 additions, whisking well after each so that no lumps appear and returning to a brief simmer each time.
• Add bay leaf, salt, and pepper, and cook over low heat for about 10 more minutes. Add poached chicken and warm heavy cream, and stir well. Spoon equal portions into 6 individual (16-ounce) ovenproof casserole dishes or bowls. Top with your favorite pie dough or puff pastry.
• In a small bowl, whisk together 2 egg whites with a little water. Brush dough with egg wash. Place casseroles on a sheet pan and bake until golden brown on top. Remove from the oven and let cool for 5 to 10 minutes before serving.

Steps:

• Marinate beef in cola for at least 30 minutes and up to 24 hours in the refrigerator. Drain, reserving 1/2 cup of cola, pat meat dry.
• Preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the beef, potatoes, carrots, celery, and onion and saute until browned, about 10 minutes. Add the mushrooms and cook for 5 minutes. Lower the heat to medium, add the flour and cook, stirring constantly, for 2 minutes. Stir in the broth, reserved cola, peas, and brown sugar. Season with salt and pepper, to taste. Let simmer for 15 minutes.
• Divide the beef mixture among 4 (20-ounce) casserole dishes or oven-proof bowls. Roll 2 rounds of biscuit dough out to fit over the top of each dish and brush with the beaten egg. Bake until the filling is bubbling and the biscuits are nicely browned, about 30 minutes (cover loosely with aluminum foil if biscuits brown too quickly). Let cool slightly before serving.

Steps:

• In a skillet heat bacon and cook until bits have rendered. Strain and reserve the bits for later. In remaining fat in skillet (add some oil if not enough) add onions and saute for 5 minutes or until tender. Add garlic and mushrooms and continue to saute a couple of minutes or until cooked through. Remove the skillet from the heat and strain out any excess fat and liquid by pouring contents through a sieve; add bacon bits to onions and mushrooms in a mixing bowl. Stir in leftover pot roast and peas and set aside. In a small saucepan, heat 3 tablespoons of butter and add the flour. Cook for a minutes to make a roux. Add broth and whisk vigorously . Bring to a simmer and cook for a few minutes or until thickened. Add dill weed and pickle and adjust the seasoning.
• Preheat oven to 475 degrees. Pour sauce over the beef, peas, etc. and season to taste with salt and pepper. Pour the mixture in a quartsize, 2 inch deep round baking dish. Roll out pastry and set over the pie. Tuck excess dough under the rim and crimp the edges decoratively if you wish. Cut a couple of slits in the crust to allow steam to escape. Set pie on a baking sheet and set in middle of oven. Bake at high heat for 15 minutes. Lower heat to 375 degrees and bake for 15 minutes more or until crust is golden and the filling is hot.