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Individual Beef Pot Pie
Individual Beef Pot Pie made with leftover cooked roast beef and vegetables in a beef gravy; then topped with a buttery pie crust.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- baking sheet
📝 Preparation Steps
1
Preheat oven to 350 degrees F.
2
Roll out the pie crust dough on a lightly floured surface to make sure it's even; then using the top of the ramekins, cut out 4 circles. Set aside. (You may have to roll out the dough twice)
3
In a large, nonstick saute pan add the roast beef, onions, vegetables, beef broth and rosemary. Heat the mixture over medium-high heat until it starts to come to a boil.
beef broth2 cups
4
Combine the cornstarch and cold water; then add it to the beef and vegetables. Stir until the mixture is slightly thick and creamy.
cornstarch2 tablespoonscold water2 tablespoons
5
Divide the mixture into the four ramekins and place a pie crust circle on top of each ramekin.
6
Place the ramekins on top of a baking sheet to avoid any spillage in the oven and bake for ⏱️ 30 minutes or until the dough is golden brown and puffed up.
Nutrition Facts
calories
419 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
5 g
sugar Content
0.2 g
sodium Content
2217 mg
protein Content
33 g
cholesterol Content
67 mg
carbohydrate Content
37 g
saturated Fat Content
5 g
unsaturated Fat Content
9 g
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