The other day my son Justin mentioned that he’s been on a pot pie binge, eating Marie Callendar Chicken Pot Pies. We all started talking about how pot pies are one of those foods that you don’t really eat that often, but how a pot pie is up there with the best of comfort foods. So of course I started to think about pot pies, what kind I liked, and mostly what I kind I wanted to make. It didn’t take long before I was gathering all the ingredients for my favorite beef stew which I will share below. I chose to make personal pot pies just because I think they’re so cute! The great thing about pot pies is that you can do what you like with them as far as what to fill them with and the crust you want to use. I like a simple, flaky, traditional-type pie crust, and of course I prefer homemade, but you can absolutely use a frozen crust. In any case, it’s the perfect time of year for these yummy little pots of warmth. Kids love them too – at least I know my little ones did. Enjoy!
Ingredients
Beef Stew
(for four mini pot pies)
2 lbs boneless chuck, cubed
1 onion, chopped
5 celery ribs, chopped
3-4 potatoes, peeled and cubed
4 carrots, chopped
2 tomatoes, chopped (you can also used diced, canned tomatoes)
1/4 cup sherry or red wine
2 bay leaves
kosher salt and pepper to taste
a little flour to dust beef
4 tablespoons olive oil
Crust
2 cups flour
1/2 plus 2 tbls cup butter, cold and cubed
several tablespoons tap water
1/2 teaspoon kosher salt
1 egg (for egg wash to brush crust prior to baking)
Preparation
- coat cubed beef in flour.
- heat heavy-bottomed pot with olive oil (just enough on coat the bottom).
- add the beef and brown all sides of the beef.
- once the beef it’s browned, it’s time to cook slowly for about an hour and a half so that the beef. becomes tender. The way to do this is to add liquid to the pot, cover and simmer. You can add about a half cup of water at a time (and a little wine), making sure that the liquid never evaporates.
- When the beef is close to tender, season the beef with a little salt, rosemary and tyme.
- Add the carrots, tomatoes and potatoes to the beef.
- In a separate pan, saute the onion and the celery for a few minutes in a little olive oil. Season with a little salt. Now add to the pot with the beef and carrots.
- Add more water or vegetable stock and continue to simmer for another 30 minutes until the potatoes and carrots are tender.
- Make sure you taste to see if you need additional seasoning/salt.
- If you’re going to make the pot pies right away, preheat the oven to 400 degrees.
Crust
- Add flour, salt and cold cubes of butter to bowl and cut with pastry cutter or knives until it looks cornmeal-ish.
- Add one tablespoon of water at a time until the mixture comes together.
- Turn out on floured surface and form a cylinder. Roll all sides in flour.
- Flatten out a bit and then roll out until about a 1/4 inch thick.
- Cut appropriate size top crust. (I just use crust on the top)
Assembly
- Spoon stew into shallow, little baking dishes. You can use mini pie tins, but any oven-safe little pot is fine.
- Once you have the appropriate top crust cut out, fold edges toward middle to lift up, and place over top of pie.
- You can pinch the edges, or you can use the tips of a fork to press down the edges like I did in the photo.
- With a fork, prick holes in tops of each pie.
- In small bowl, whisk egg and then brush the tops of each pie.
- Place in oven for about 20 minutes, or until the crust is nicely browned.
- Let cool a little before serving – especially if serving kids!
Serving suggestion:
These little pies are little meals! They really don’t need anything else but your favorite beverage.
