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.