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Beef Pot Pie with Chive Crust
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Beef Pot Pie with Chive Crust

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 20 minutes
Total Time 1 hour 45 minutes
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • 9-Inch Large Baking Dish
  • Large saucepan
  • Small Dutch Oven

Ingredients

Crust:

  • 2 cups of flour
  • ¾ tsp salt
  • ⅓ cup of vegetable oil
  • 6 tbsp ice water
  • 2 tbsp fresh chives minced

Filling:

  • 1 tbsp olive oil
  • 1 lb top sirloin steak (or chuck roast) trimmed of fat and cut into 1-inch pieces
  • ½ yellow onion diced
  • 8 oz of button mushrooms sliced
  • 2 carrots sliced
  • 4-5 cloves of garlic minced
  • 6 small red potatoes diced
  • Sea salt and freshly cracked pepper to taste
  • 1 tsp of thyme more if desired
  • 1 tbsp tomato paste
  • 4 cups of beef broth divided
  • ⅓ -1½ cup of cornstarch depending on how thick you want it
  • 2-3 tbsp fresh parsley chopped

Instructions

  • Make the crust by stirring the flour, salt, vegetable oil, ice water, and chives together in a bowl, then mix until the flour is wet. Gather the dough into a ball (mixture will be crumbly) and place it between two sheets of plastic wrap. Roll it into a 1/8-inch thick oval crust (or square, depending on your baking pan).
  • Cover the dough with plastic wrap and refrigerate until needed.
  • Preheat the oven to 450 degrees. Coat a 9-inch baking dish.
  • Make the filling by placing the diced potatoes in a large saucepan of water and boiling them for 4-5 minutes. Drain and set aside.
  • Heat olive oil in a small Dutch oven over medium-high heat. Add the beef and cook, stirring often, for 1 minute.
  • Add the onions, mushrooms, and carrots, then continue to cook for 3-4 minutes.
  • Add the minced garlic and cook, stirring constantly, for 1 minute.
  • Add the tomato paste, stirring well, then deglaze the pot with ½ cup of broth, scraping up the bits.
  • Add 3 more cups of broth along with the potatoes.
  • While the mixture is simmering, whisk together the cornstarch and the remaining ½ cup of cold beef broth. Then stir the mixture into the beef mixture until thickened, about 2 minutes.
  • Remove from the heat and stir in the parsley. Taste and re-season with salt, pepper, or thyme if needed.
  • Ladle the filling into a large baking dish.
     
  • Place the dough on top of the filling. Crimp the edges with your fingers or a fork.
  • Make a small slice in the center of the crust with a knife.
  • Place the pie on top of a baking sheet covered with foil, then place it in the oven and bake for 38-40 minutes or until the crust is golden brown.
  • Remove the pie from the oven and let it rest for 15-20 minutes before serving. Enjoy.