One of my favorite things in the entire world is a pot pie. I used to buy frozen ones for lunch…they are such a yummy, warm, hearty meal. Unfortunately, pre-made frozen pot pies contain lots of sodium.
I have played around with different recipes for pot pie, but I have to say this is one of my favorites. The best thing about pot pies is that you can use any meat or veggies that you like. I love to throw in any frozen vegetables I have.
One of my favorite methods from last weeks recipes was the idea of cooking the meat in broth before adding it to the recipe. Do you remember the beef stir fry?:
If you have the time, I recommend cooking the pot roast in 1 1/2 cups veggie stock in a large skillet. This will make the meat extra tender and delicious. If you don’t have the time…no worries. It’ll still be yummy!
Heat the olive oil in a large pot or dutch oven. Add the carrots, red potatoes and onion. Cook for about 5 minutes. Add the pot roast and cilantro. Taste and season with salt and pepper.
Add any frozen vegetables you want. I added a cup of corn and a half a cup of green peas. I also added a few sliced mushrooms.
Mix the flour and stock in a separate bowl. Once mixed, add to pot or dutch oven veggie mixture. Cook for a few minutes until the sauce thickens.
Pour contents of pot or dutch oven into two pie pans.
Unroll the refrigerated pie crust and cover each pie pan. Roll in the extra dough. Poke three to four holes in the middle of the crust.
Whisk egg in a separate bowl and add a dash of water. Brush egg wash on top of each pie crust. Bake at 375 for about 30 minutes.
Take out of oven, slice, and enjoy!
Each pie should yield 6 pieces. If you are super hungry, you can cut each pie into fours, but each slice is so hearty you should be able to get 6 pieces.
- baby carrots, diced – 20
- red potatoes, cubed – 20
- onion, diced – 2
- olive oil
- pot roast – 10 ounces (or any leftover quantity)
- cilantro – 1/4 cup
- frozen peas – 1/2 cup
- frozen corn – 1 cup
- mushrooms, sliced – 6
- salt and pepper – to taste
- flour – 2/3 cup
- stock – 6 cups (divide…1 1/2 cups to cook meat, 4 1/2 cups for the pot pie sauce)
- refrigerated pie crust – 1 (should come with two crusts)
- egg – 1