When I saw this recipe in the newest issue of Cuisine at Home I knew I would make it as soon as possible. One of my very favorite meals is chicken pot pie so I had a feeling that a beef pot pie would make me very happy too. I’ve never used oil in my pie crusts but it worked really well and adding chives to the crust was a tasty addition. This pot pie was simple and fun to make (the kids helped, they especially loved crimping the edges of the crust) and we all thought it was delicious. My daughter asked us not to eat much more (after her second helping) so she could eat the leftovers at school the next day. I can’t believe it took me so long to make a beef pot pie, it will definitely be on our dinner table often.
How to Make a Beef Pot Pie with Chive Crust
- 2 cups of flour
- 3/4 tsp salt
- 1/3 cup of canola oil
- 6 tbsp ice water
- 2 tbsp fresh chives, minced
Stir the flour, salt, canola oil, ice water, and chives together in a bowl; mix until flour is wet. Gather the dough into a ball (mixture will be crumbly) and place between 2 sheets of plastic wrap; roll into a 1/8 inch thick oval crust (or square depending on your pan). Cover the dough with saran wrap and place it in the refrigerator until ready to use.
- 2 tsp olive oil
- 1 lb top sirloin steak, trimmed of fat and cut into 1-inch pieces
- 1/2 sweet yellow onion, diced
- 8 oz of button mushrooms, sliced
- 2 carrots, sliced
- 4-5 cloves of garlic, minced
- 6 small red potatoes, diced
- Sea salt and freshly cracked pepper, to taste
- 1 tsp of thyme (more if desired)
- 1 tbsp tomato paste
- 4 cups of beef broth (divided)
- 1/3 -1/2 cup of cornstarch (depending on how thick you want it)
- 2-3 tbsp fresh parsley, chopped
Preheat the oven to 450 degrees. Place the diced potatoes in a pot of water and boil for 4-5 minutes. Drain and set aside.
Heat 2 teaspoons of olive oil in a Dutch oven over medium-high heat. Add the beef and sear, stirring often for 1 minute; add the onions, mushrooms, and carrots then continue to cook for 3-4 minutes. Add the minced garlic and cook, stirring constantly for 1 minute. Add the tomato paste, stirring well then deglaze the pot with 1/2 cup of broth, scraping up the bits. Add an additional 3 cups of broth along with the potatoes. While the mixture is simmering, whisk together the corn starch and the remaining 1/2 cup of beef broth; stir into the beef mixture until thickened, about 2 minutes. Remove from heat and stir in the parsley. Taste and re-season with salt, pepper, or thyme if needed. Ladle the filling into a large baking dish.
Place the dough on top of the filling. Crimp the edges with your fingers or a fork. Make a small slice in the center of the crust with a knife. Place the pie on top of a baking sheet covered with tin foil then place in the oven and bake for 38-40 minutes or until the crust is golden brown.