Friday, March 14, 2014

Pi(e) Day 2014 - Recipe: Creamy Beef and Veggie Pot Pie

Happy Pi Day!  (3.14 ~ Pi = Pie)

I am planning plenty of hand pies for The Girl's Birthday party this weekend, but I couldn't go without some sort of Pie to celebrate today.  Enter dinner - Creamy Beef Pot Pie.

Stir fry beef was on sale at the store, so that's what I used (it's pre-sliced, top round I think).

Creamy Beef and Veggie Pot Pie

Pie crust for top and bottom of a 9" pie (your own recipe or pre-made)
1 Tbsp olive oil
1 1/2 lbs beef, cubed (I used sliced stir fry beef)
1 1/2 c sliced portabello mushrooms
1 small bag frozen mixed vegetables
1-2 Tbsp Teeny Tiny Spice Toloucan Chorizo Spice or your favorite spice blend
1 can cream of mushroom soup

Preheat oven to 425 F. Roll out pie crust for the bottom crust and press into a pie plate.  In a saute pan, brown the beef in the oil.

Stir in the mushrooms, frozen vegetables, and spice blend, and cook until the vegetables are thawed.  Add the soup (non-diluted) and combine.

Pour the beef mixture into the pie crust.

Top with second pie crust.  Crimp to seal.  Cut vents (decorative if desired) into the top crust.

Bake for ~30-35 minutes, until the crust is lightly browned (you can put foil or a pie crust shield around the crust edges to keep them from burning)

Allow to cool about 10 minutes before serving.

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  1. Prepare so very fast and simple… This is so beautiful and I’m sure it’s all super delicious! Looks so pretty, so good and sounds so awesome!
    Chef For Hire