Individual Beef Pot Pies Recipes

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BEEF POT PIES



Beef Pot Pies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 19

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
2 pounds beef stew meat (sirloin cut into cubes)
1 1/2 cups diced carrots (1/2-inch dice)
1 1/2 cups diced celery (1/2-inch dice)
2 shallots, minced
1 teaspoon Dijon mustard
3 cloves garlic, minced
3 tablespoons all-purpose flour, plus more for flouring
1 pound cremini or white button mushrooms
1/2 cup red wine
1/2 can beef broth
Kosher salt and freshly ground black pepper
2 bay leaves
2 sprigs fresh thyme
Three 17.3-ounce packages frozen puff pastry, such as Pepperidge Farm, thawed
4 slices crisp-cooked bacon, chopped
1 tablespoon chopped fresh parsley
1 large egg

Steps:

  • Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
  • Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
  • After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
  • Preheat the oven to 425 degrees F.
  • On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
  • Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
  • Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.

INDIVIDUAL BEEF POT PIES



Individual Beef Pot Pies image

Big enough to share and full of flavor, Individual Beef Pot Pies are loaded with tender beef and vegetables to satisfy even your hungriest guest!

Provided by Amanda Rettke-iambaker.net

Categories     Dinner     Main Course

Time 1h

Number Of Ingredients 18

2 tablespoons olive oil
3 cups beef sirloin, (cubed and seasoned with salt and pepper)
¼ cup unsalted butter
½ cup all-purpose flour
2 cups beef broth
1 cup whole milk
1 cube beef bouillon, (crushed)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano
1 can (15 ounces) corn
1 ½ cups potatoes, (diced)
1 cup carrots, (sliced)
1 cup peas, (frozen)
1 cup onions, (diced)
1 cup celery, (chopped)
1 egg, (whisked for egg wash)
4 pie crusts, (store-bought or homemade)

Steps:

  • Preheat oven to 375°F.
  • Season beef with 1 teaspoon of salt and 1 teaspoon of pepper and cut into cubes.

Nutrition Facts : Calories 762 kcal, ServingSize 1 serving

MINI-BEEF POT PIE



Mini-Beef Pot Pie image

Make and share this Mini-Beef Pot Pie recipe from Food.com.

Provided by David04

Categories     Roast Beef

Time 1h19m

Yield 10-12 serving(s)

Number Of Ingredients 6

21 ounces beef gravy, canned
1 lb london broil beef, cooked and shredded
16 ounces frozen bread dough, thawed, can substitute frozen ready made empanada discs
16 ounces frozen peas and carrots, thawed
1 egg, beaten for egg wash
1 tablespoon whipping cream

Steps:

  • Place beef in baking dish, fill with enough water to cover meat.
  • Bake at 425F for 60 minutes.
  • Let beef cool.
  • Using two forks, shred beef. Set aside.
  • Place mixed veggies on a cookie sheet and broil for 5-7 minutes. Stirring halfway through to avoid burning the veggies.
  • Meantime, in a saucepan over low to medium heat, pour in the gravy and add the beef and whipping cream.
  • Allow beef to simmer in the gravy and absorb the flavor while veggies are cooking.
  • Once veggies are done, add to the beef and gravy mixture over low heat.
  • Roll dough out thin into 8 inch thin discs. Repeat 12 times.
  • Place the dough discs into each section of two large coated 6 cupcake pans.
  • The dough will overlap, you will need it.
  • Fill each cup with the beef gravy mixture.
  • Fold the flaps over the top of the beef mixture, brushing the egg wash onto the dough flaps to "glue" the pie closed.
  • Repeat for all 12 pies.
  • Lower oven to 350°F Bake for 10-12 minutes.
  • Let sit for 10 minutes.

Nutrition Facts : Calories 138.2, Fat 5.9, SaturatedFat 2.6, Cholesterol 51.9, Sodium 401.4, Carbohydrate 8, Fiber 1.8, Sugar 0.1, Protein 14.1

INDIVIDUAL CHICKEN POT PIES WITH HOMEMADE CRUST



Individual Chicken Pot Pies with Homemade Crust image

This meal has a delicious biscuit crust, can be made with chicken or turkey.

Provided by Tony Carriere

Time 4h25m

Yield 4

Number Of Ingredients 8

1 cup light margarine
2 ¼ cups self-rising flour
1 (12 fluid ounce) can club soda, or as needed
3 ½ cups frozen mixed vegetables
3 cups water
2 ½ cups chopped leftover chicken
4 teaspoons reduced-sodium chicken bouillon granules
2 tablespoons cornstarch

Steps:

  • Cut margarine into flour in a medium bowl until it resembles coarse meal. Mix in just enough club soda to form a ball. Refrigerate dough for 3 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). Assemble 4 oven-safe onion soup bowls.
  • Combine mixed vegetables, water, and leftover chicken in a medium saucepan; bring to a boil. Add cornstarch and chicken bouillon; cook and stir until mixture has thickened, 3 to 5 minutes. Set aside.
  • Remove dough from the refrigerator and divide into 5 balls. Roll 4 of the balls on a lightly floured surface into circles that are large enough to cover the bottom and sides of the soup bowls. Roll out the last ball of dough. Cut out 4 circles, each slightly larger than the size of each bowl opening.
  • Press bottom crusts into each soup bowl and fill with about 1 1/2 cups filling on top. Top with smaller dough circles and press dough together to seal.
  • Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 543.5 calories, Carbohydrate 76 g, Cholesterol 65.7 mg, Fat 8 g, Fiber 7.7 g, Protein 35.9 g, SaturatedFat 2.1 g, Sodium 1585.4 mg, Sugar 0.5 g

INDIVIDUAL BEEF POT PIES



Individual Beef Pot Pies image

I hodgepodged this recipe together while trying to figure out a way to use my leftover roast beef. I didn't measure, so ingredient amounts are approximated. Delish!

Provided by Mrs. Pallack

Categories     Pot Pie

Time 1h35m

Yield 8 Pies, 8 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1/4 cup onion, finely chopped
2 tablespoons all-purpose flour
salt and pepper
1 1/2 cups beef consomme (from a package) or 1 1/2 cups reconstituted au jus sauce (from a package)
1/2 cup milk
1 1/2-2 cups shredded leftover cooked beef
2 russet potatoes, peeled and diced
1 cup sliced carrot
1 cup frozen peas (thawed)
1 double crust pie crust, your favorite recipe
1 egg, beaten, for brushing top crust

Steps:

  • Preheat oven to 375 degrees F.
  • Boil prepared potatoes and carrots in a Dutch oven until tender, about 20 minutes.
  • Meanwhile --.
  • Melt butter in large saucepan over medium to medium low heat.
  • Add chopped onions and cook until onions are soft and translucent.
  • Sprinkle flour over butter/onion mix, stirring constantly, about 4-5 minutes.
  • (This is an important step. Not cooking long enough will make the gravy have a "floury" taste).
  • Add salt and pepper to taste.
  • Add broth and milk, stirring constantly.
  • Bring to a slow boil.
  • Remove from heat.
  • Add potatoes, carrots, thawed peas, and shredded beef to gravy and mix thoroughly.
  • Let mixture cool thoroughy.
  • Line ramekins with bottom pie dough.
  • Fill ramekins and cover with top crust, pinching edges to create a seal.
  • Brush with beaten egg.
  • Create slits in top crust with a butter knife.
  • Bake about 35 minutes until golden brown.
  • Enjoy.

Nutrition Facts : Calories 353.7, Fat 19.9, SaturatedFat 6.3, Cholesterol 33, Sodium 485.6, Carbohydrate 37.2, Fiber 3.3, Sugar 2.3, Protein 7.1

PUFF PASTRY ROAST BEEF POT PIES



Puff Pastry Roast Beef Pot Pies image

This makes 4 to 6 individual pot pies or one 9x13-inch pan or one 12-inch cast iron skillet.

Provided by RusticJoyfylFood

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 1h25m

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
2 cups cubed beef stew meat
1 onion, diced
2 yellow potatoes, peeled and diced
2 carrots, diced
1 rib celery, diced
1 clove garlic, crushed
¼ cup all-purpose flour
2 tablespoons butter
1 bay leaf
salt and ground black pepper to taste
3 cups low-sodium beef stock
1 cup milk
1 sprig fresh rosemary
½ cup frozen peas
1 (17.5 ounce) package frozen puff pastry, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes.
  • Stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.
  • Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.
  • Pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil.
  • Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.

Nutrition Facts : Calories 833.7 calories, Carbohydrate 59.7 g, Cholesterol 75.8 mg, Fat 52.4 g, Fiber 4.1 g, Protein 30.3 g, SaturatedFat 16.7 g, Sodium 423.6 mg, Sugar 5.2 g

INDIVIDUAL CHICKEN POTPIES



Individual Chicken Potpies image

These little pies look so appetizing with their paprika-sprinkled crust and colorful veggies in a saucy filling. Always well-received by guests, they taste elegantly rich. Sometimes, I adapt the recipe and make one large casserole.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 18

1/4 cup chopped onion
2 tablespoons chopped green pepper
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 cup whole milk
1 cup fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrot
1 cup shredded Swiss cheese
2 cups cubed cooked chicken
PASTRY:
1-1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup shortening
3 to 4 tablespoons cold water

Steps:

  • In a large saucepan, saute onion and green pepper in butter until onion is tender. Add flour until blended. Stir in the broth, milk, broccoli, cauliflower, celery and carrot. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese. Divide chicken among four ungreased 1-1/2-cup baking dishes. Top with vegetable mixture. , For pastry, combine the flour, salt and paprika in a bowl; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into four portions; roll out each to 1/8-in. thickness. Place pastry over vegetable mixture. Trim pastry to 1/2 in. beyond edge of dish; flute edges. Cut slits in top. Bake at 350° for 30-40 minutes or until golden brown.

Nutrition Facts : Calories 811 calories, Fat 51g fat (21g saturated fat), Cholesterol 126mg cholesterol, Sodium 1021mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 3g fiber), Protein 38g protein.

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