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1
Preheat oven to 450 degrees (F).
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2
Begin by frying beef in just a touch of olive oil or canola oil; season to taste (I like to use season salt and coarse pepper).
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3
While meat is cooking, mix frozen veggies, cream of mushroom soup, and brown gravy mix together.
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4
Add enough water to create a gravy suitable to your liking (less water for thick gravy, more water for thin gravy).
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5
Just be sure that the gravy isn't too runny, otherwise it will run over during baking.
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6
Add cooked beef to mixture; mix all ingredients well.
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7
Let stand while making the crust.
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8
To make crust, add first three ingredients together.
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9
Cut with knife or pastry blender into pea-size or smaller pieces.
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10
When all ingredients are well blended, add one (1) tablespoon of water to mixture and combine.
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11
Continue adding a tablespoon of water to the mixture and combining until all the dough is moistened (from Better Homes & Gardens Cook Book, 11th ed.
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12
).
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13
Roll out bottom crust, then press into individual pie pan.
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14
Add meat and veggie mixture, being careful to not overfill.
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15
Lay top crust over mixture and trim both crusts close to pie pan.
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16
Seal edges with a fork.
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17
Place on aluminum foil-lined cookie sheet and place in preheated oven.
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18
Bake for 40-60 minutes or until crust is golden brown.
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19
After baking, allow to stand for 5-10 minutes before eating.
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20
Then, ENJOY!
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21
We love these pot pies because they are very filling and flavorful.
