Pot pies aren’t just packed with savory meat and vegetables, they are chock full of history, traditions and stories, associated with them. I’ve read a good share of history novels back in the day, and let me tell you, if it was set in middle ages or somewhere afterwards, it had to feature a pot pie.
This beef pot pie recipe is destined for glory like any medieval knights that might have eaten them in my favorite history novels. It has it all: crispy crust, delicious strips of tender meat, awesome gravy and vegetables. Are you hooked yet?
And you haven’t even heard the best thing about this pot pie yet! It’s ready in just ten minutes. I bet my medieval knights couldn’t even dream of such timings, but today we have frozen veggies, ready made pie crusts and off the shelf roast beef.
This recipe is perfect for occasions when you need something homemade and savory for dinner, but just don’t have enough energy to do a lot of cooking. Here are a few tips to make this recipe even better: brush the top crust with beaten egg to give it a lovely golden crisp and color. Line the edges with foil so it doesn’t burn.
This pot pie is perfect when made in a regular 9-inch pan, but if you wish, you can also make individual pies in recyclable foil pans or smaller pans. This is a very neat way of serving them as well.
Just follow the simple instructions below to make an exceptionally delicious dinner!
