semi-homemade beef pot pie

How To Make semi-homemade beef pot pie

• 1

  Pre-heat oven to 350°F.
• 2

  Set out pie crusts and allow to come to room temperature, at least 15-20 minutes (longer is better).
• 3

  Prepare 9- or 10-inch pie plate by spraying with non-stick spray.
• 4

  Drain soup, reserving broth in a medium-sized saucepan.
• 5

  Remove 1/2 cup soup broth, and whisk together with 1/4 cup flour. It may be lumpy, but it's okay.
• 6

  Warm broth in saucepan until it begins steaming. S-L-O-W-L-Y whisk in flour/broth mixture. Once broth is smooth, continue heating on medium heat until it thickens. Once the mixture reaches a gravy consistency, remove from heat.
• 7

  Unroll first pie crust to fill bottom of pie plate, being careful to press along sides and bottom. Add soup contents (meat & vegetables reserved from soup).
• 8

  Add 1/2 cup of thickened broth. You may add salt and pepper to taste.
• 9

  Cover with remaining pie crust, folding edges down, and either flute the edges or flatten crust to rim of pie plate.
• 10

  Bake at 350°F for 30 minutes. Increase temperature to 425°F, and bake an additional 20 minutes, or until pie crust is golden brown.
• 11

  Once removed from oven, let pot pie set for 10 minutes to allow juices to solidify so the broth won't all run out once the pot pie is cut.
• 12

  While pot pie is resting, pour remaining broth/gravy into 1-quart freezer bag and freeze for future use. This can be used as a starter to make beef stew.
• 13

  Enjoy! I hope you like it as much as my husband and I!
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