Last weekend I made a big pot of Beef Stew, one of my favorite cool weather dishes. I started early in the day and actually simmered the beef, celery, and onions in the V-8 and beef broth for about 3 hours before adding the vegetables and spices so that the meat was super tender. There were a lot of leftovers, so later in the week I made a Beef Pot Pie. I love creating something completely new out of leftovers instead of just heating them up. It allows me to get more mileage out of the hard work of the original dish. This recipe took me about 5 minutes to put together before putting it in the oven to bake. I actually made it in the morning before work and gave my husband (who had the day off) instructions to put it in the oven.
Easy Beef Pot Pie
2 Marie Callender’s frozen deep dish pie crusts
Leftover Beef Stew (or canned stew, if you must)
½ cup frozen peas
Thaw the two pie crusts for 15 to 20 minutes. Spoon one layer of beef stew in one of the pie crusts. Sprinkle ½ cup frozen peas over the stew, and then add another layer of beef stew to fill the crust. Remove the other pie crust from the pie pan and place it over the top of the pie, turning the edge under all the way around. Use a fork to press the edges together and seal the pie. With a sharp knife cut several slits in the top of the crust to allow steam to escape. Place the pie on an aluminum-foil lined cookie sheet. Bake at 350° for 1 hour or until the crust is golden brown. Cool 5 to 10 minutes after removing from the oven before serving.
This delicious pie was devoured by three people in less than 20 minutes! If you have a big family, you might want to make 2. I had enough leftover stew that I could have.