A Cowboys Pot Pie
From possumqueen 15 years ago
- 90 minutes to make
- Serves 6
This hearty pot pie has a lot of flavor and depth. Original recipe calls for beer or red wine, but beef broth works well too. Beer, along with the sourdough crust gives it a serious kick. A friend of mine called this a husband gettin' recipe. Read more SEE ALTERATIONS FOR SOURDOUGH PIE CRUST RECIPE See less
Ingredients
- beef Pot Pie shopping list
- 1/4 cup flour shopping list
- 1 tsp salt shopping list
- 1/2 tsp paprika shopping list
- 1/2 tsp pepper shopping list
- 1- 1/2# beef chuck, boneless and cut into 1/2-inch pieces shopping list
- 1/3 cup onion, chopped shopping list
- 1/3 cup celery, chopped shopping list
- 3 Tbsp bacon grease (can use butter as substitute) shopping list
- 1 cup beef broth shopping list
- 1/2 cup beer or red wine (can use 1/2 cup beef broth as substitute) shopping list
- 2 bay leaves shopping list
- 1/2 tsp hot sauce shopping list
- 1 tsp worcestershire sauce shopping list
- 1- 1/2 vegetables, cooked (corn, peas, green beans, carrots, potatoes, etc.) shopping list
- 1/4 cup baby limas (optional) shopping list
How to make it
- Heat bacon grease in deep skillet
- Mix together the flour, salt, paprika, and pepper until well combined
- Lightly dust meat with flour mixture
- Lightly brown meat
- Add onions and celery, cook until tender
- Add beer, broth, bay leaves, hot sauce and Worcestershire sauce
- Stir until it comes to a boil
- Turn heat down, cover, and let simmer for 45 minutes - stirring occasionally
- Remove from heat
- Stir in veggies and beans, cover, and set aside
- Preheat oven to 450 degrees
- Roll out larger portion of dough to fit bottom and sides of baking dish leaving about a 1/2 inch overhang
- Place in baking dish
- Pour meat mixture into pastry-lined pan
- Roll and cut reaming dough to fit top of baking dish
- Place dough on top of meat mixture
- Moisten 1/2-inch overhand of dough
- Carefully roll dough in toward center of pot pie, pinching together to seal
- Cut several steam vents in top crust
- Bake at 450 degrees for 10 minutes
- Reduce heat to 350 degrees and bake for an additional 30 minutes or until crust is brown and filling is hot
The Rating
Reviewed by 11 people-
What a wonderful, super, fantastic recipe!! Love this! Love sour dough. Made sourdough bread for years and years. Thanks for sharing this savory recipe. :)
rosemaryblue
in CollegeTown loved it
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Y U M !
inatalie
in Greensboro loved it
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looks great in the photo. the filling scores a 5, as for the pastry. do you use a regular pastry as for a pie? or is it one meant strictly for savory heavier pies like this is? in any case.. i'll be sure to let you know how it comes out. oh yeah... n...more
misterpeter
in Southwest Harbor loved it
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