My, oh my! What a pot pie!

Mrs. Poolman and I share separate, but similar bad childhood memories of pot pies. Both our mothers cooked (if you can call it that) and served the pre-made Banquet or Swanson pies. My recollection is of an aluminum foil mini-pie pan with only a top-crust and filled with nasty, oozing, yellow gravy, a few peas and carrots and maybe a little meat. The pot pies made those old-style TV dinners look like gourmet feasts. That experience left me with a deep seated aversion to pot pies – until recently.

In an effort to convert me, last winter, Mrs. P made a very good chicken pot pie. She constructed and baked it in a casserole-size baking dish. The filling was full of meat and the whole thing tasted great.

On Wednesday, it was my turn to make dinner, using some left-over grilled steak from earlier in the week. Usually, we will put the steak on a salad or make quesadillas or fajitas. I thought I would try something new.

How about a steak pie?

This was brand, new culinary territory for me. So you can imagine my excitement when it turned out really good. Here is what I did.

Steak Pie

What I used.

• App. 1 lb (0r more) of cooked steak, sliced into small pieces.
• One package of pre-made pie dough (2 pieces, top and bottom)
• One onion – chopped
• ½ stick butter or margarine
• One “scoop” of flour
• 2 cups of beef broth (bouillon crystals or cubes dissolved in hot water)
• ½ cup of milk (because that was all that was in the carton) The milk is optional.
• One small can of mushroom stems and pieces
• App. one cup of leftover green beans (because I had them.)

 The Crust

In a small, ungreased casserole (8×8” or 7×9”) dish, spread one of the pie dough pieces, lining the bottom and sides. The pie dough is probably fitted for a round pie pan, so you’ll have to cut and patch to make it fit. Save the second piece for the top.

The Filling

In a large sauce pan, saute the chopped onion in the butter until the onion is soft.

Add the “scoop” (approximately two tablespoons) of flour to the onion-butter mixture. Mix well and allow it to cook for about a minute or two.

Add the beef broth/bouillon and milk and stir until it is a smooth gravy. Add the bouillon a little at a time, and adjust the amount according to the thickness of the gravy. You want it fairly thick.

The filling -- before adding the meat.

Add the meat and vegetables and mix well.

This is how much meat I had to work with.

Pour the mixture into the dough-lined casserole dish.

Before the top crust was added.

Spread the second dough piece over the top, once again, cutting and patching to completely cover the pie. Try to get the bottom and top pieces to meet and use a fork to crimp them together along the edge of the dish.

Ready for the oven.

Use a knife to put a couple of cross-shaped slits in the top crust to allow steam to escape during the baking. You may have to check on those “vents” during the baking. As the crust bakes, the holes may close up.

Bake at 375 degrees for approximately 45 minutes, or until the crust is golden brown.

...and ready to eat.

Note: I used green beans last night, because that is what I had in the refrigerator. You can add whatever vegetables you like, or skip the veggies all together.

Bon appetite!

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