You could be practical about this recipe and use leftover pot roast like a sane person, but why bother with something easy and convenient when you can use brand spankin’ new meat meant just for this pot pie? =D
I did it this way because I was sick of roast chicken and could not take another night of chicken leftovers. I also wanted to finally try my hand again at crust. I’ve had mixed results with pot pie crust, but the recipe I found along with some helpful tips from the comments section, came through for me so I’ll be sharing the crust recipe as well.
FOR THE MEAT:
- 1 package of stewing beef tips
- 20 oz. beef broth
- 1 c. red wine
- sea salt, pepper to taste
- garlic, powder and minced
- 1 onion, quartered
alternatively: you can stew the beef in a stout or ale
Season the beef, throw it into the slow cooker along with the liquids and onion. Cook on low for 6 hours or until done.
POT PIE CRUST:
(double for both bottom and top crust)
1 1/4th cup flour
1/4th tsp. salt
1/2 cup unsalted butter, chilled and diced
14th cup ice water
In the food processor bowl, combine flour & salt
Cut very cold butter into cubes & pulse it with the flour/salt in food processor until it resembles coarse crumbs.
Transfer to large bowl & gently toss water into crumbs 1 tsp at a time.
Gather the crumbs into a flattened ball, wrap in plastic, and refrigerate for at least 4 hours.
TIME TO ASSEMBLE:
Pre-heat oven to 375 F
Roll dough (Gently gather in edges to form another ball, flip it smooth side up, and roll out again)
After second roll out, roll to fit a 9 inch pie plate.
Press the dough evenly into the bottom of your pot pie pan
In a large bowl, add your cooked beef and whatever veggies you want to go into your pot pie. I added:
- diced shallot
- diced carrot (par-boiled)
- sliced mushrooms (partially cooked)
- diced red potato (par-boiled)
Mix well and add 1 cup of the stewing liquid plus a tablespoon of cornstarch (or flour)
Pour mixture into pot pie/deep dish pan
Repeat dough roll-out instructions for second crust, this time using it to top the dish. Crimp edges and brush top with milk or egg. Score in center for design.
Place deep dish pan on a baking sheet, bake 60 minutes at 375 or until crust is golden.
Notes: As you can see, I added too much liquid. I don’t measure very often.