Nothing like a wet and rainy 4’th of July to put a damper on outdoor cooking. Well, we’ll just move it the kitchen and make something suitable for a rainy day. This Independence Day Beef Pot Pie filled the bill nicely and had only one pot to clean up. Easy to serve as it holds together well.
This isn’t just a can of beef stew with a crust on top although you could make it that way. No potatoes in the recipe either.
Independence Day Beef Pot Pie
Basic Beef Pot Pie prepared in a Cast Iron Skillet. Simple to make with only a skillet.
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Ingredients
- 1 tbsp Vegetable oil
- 1 lb Beef Round Tip Steak cut into 1/2" pieces
- 1/4 cup celery diced
- 1/4 cup onion diced
- 1 tsp Lawry's seasoned salt
- 1/2 tsp Lawry's seasoned pepper
- 1/2 cup flour
- 1/2 pkg beef stew mix
- 1 can mushrooms
- 2 cups water
- 2 cups mixed peas and carrots
- 1 ea frozen pie crust
- 1 ea rolled pie dough
Instructions
- Preheat oven to 350.
- Heat oil in 10" cast iron skillet over medium heat. Combine flour, seasoned salt and pepper. Toss sliced meat to coat and brown in skillet.
- Stir stew mix into 2 cups hot water and add to beef. Simmer for 30 minutes till beef is tender.
- Add remaining vegetables and simmer for an additional 30 minutes. Turn heat off and let cool.
- Fold pie crust in half and center over stew mix. Unfold to cover the rest of the skillet and crimp around the edges.
- Brush top of crust with oil (we used bacon grease) and place in oven until crust is brown.
- Remove let cool and serve.
Nutrition Information
Nutrition Facts
Independence Day Beef Pot Pie
Amount Per Serving
Calories 290
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 71mg24%
Sodium 715mg31%
Potassium 583mg17%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 1g1%
Protein 30g60%
Vitamin A 6675IU134%
Vitamin C 8.6mg10%
Calcium 48mg5%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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