Skillet Beef Pot Pie

From The Best Skillet Recipes

Why this recipe works:

We chose tender blade steak—an underutilized, reasonably priced cut used for beef teriyaki and kebabs—for our beef pot pie recipe. Cubed, browned, and simmered beneath a crust, the result was tender and flavorful (and nearly identical in flavor to pricier sirloin steak). For the vegetables in… read more

We chose tender blade steak—an underutilized, reasonably priced cut used for beef teriyaki and kebabs—for our beef pot pie recipe. Cubed, browned, and simmered beneath a crust, the result was tender and flavorful (and nearly identical in flavor to pricier sirloin steak). For the vegetables in our skillet beef pot pie recipe, we sautéed onions, carrots, and garlic directly in the skillet, then added frozen peas to the filling just before baking to preserve their color. For the topping, tasters liked our Skillet Pot Pie Crust recipe—the combination of the flaky crust with rich beef stew was hard to pass up.

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Serves 4

We prefer the buttery flavor and flaky texture of homemade pie dough here; however, you can substitute store-bought pie dough if desired. If using store-bought pie dough, roll it into a 12-inch circle, crimp the edges, cut vent holes, and freeze as directed in the Skillet Pot Pie Crust recipe (related) before using, and reduce the pot pie baking time to 30 to 35 minutes in step 5. Make sure the filling is still hot when the frozen crust is placed on top. When trimming the steaks, be sure to remove the gristle that runs down the middle.

Ingredients

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