Quick Beef Pot Pies!

One thing my family loves is pies of any kind, whether filled with a delicious sweet filling or a savory one. This is the way I whip up a super fast Beef Pie, individually wrapped in flaky dough for each member of the family and filled with leftover beef stew. 

OR.....you can also use your favorite canned stew, like Dinty Moore or one of the others. I had some leftover stew in the fridge and a box of pie pastry which I needed to use up, so this became dinner. 

 Quick Beef Pot Pies!

 

 

1 package Pillsbury ready-made pie dough (2 crusts) 

Leftover stew 

 

 

Divide each pie roll in half....spoon about 1/2 cup of stew (just eyeball if you need more or less) into the middle, pinch dough together all around the seams to close well. 

 

Make a slit in the middle and place on a baking sheet. 

 

 

 

Bake at 425 degrees for about 25 minutes or until pastry is nice and brown. You will have some of the gravy overflowing and running out of the pie crust but that is just fine. As a matter of fact, we LOVE it that way. Enjoy!  

 

 

Other fillings to try: Leftover chicken stew Curry Pie (brown some ground beef with a little bit of finely chopped onion, garlic, salt and pepper and a teaspoon of curry powder) - SO SO GOOD

Flaky Beef Pie!

Another one of our favorites and you won't believe just how easy it is to make. 

 

FLAKY BEEF PIE

 

1 lb maple sausage (you can use ground beef if you don't like the sausage) 

1 onion -- chopped 

1 clove garlic -- minced 

1 8 oz. can tomato sauce 

1 small can mushrooms 

1 teaspoon salt 

2 round- 9". pre-made pie crust (you can also use the rectangles that come in the box)

2 cups leftover steak from Crockpot Steak Burritos 

 

 

Brown onion, garlic and beef. Add tomato sauce, mushrooms and salt. Add leftover burrito steak. Heat through. 

 

 

Grease pie plate and line with dough. Add the filling. Take second pie, remove dough from foil liner and place on top of meat filling. 

 

 

Crimp the edges to seal and poke some holes on top. Bake 425 deg. 20-25 minutes. 

 

NOTE: I used a bigger baking pan, so what I did was remove the dough from the foil liner, tore it into big pieces and covered the bottom of the pan. Added the meat filling and then took the second pie dough and tore it into big chunks for the top.