Dinner Desperation happens to me more often than it should. I mean I eat dinner everyday so it shouldn’t be surprising that I need to make something! This recipe came from one lonely pie crust that needed to be used, and it turned into a very hearty Beef Pot Pie!
1 pre-made Pie Crust (I just used a store bought one)
2 and 1/2 cups Honeyville’s Freeze Dried Diced Beef
1 and 1/2 cups Honeyville’s Dehydrated Potato Dices
1/2 cup Honeyville’s Dehydrated Celery
1/2 cup Honeyville’s Dehydrated Carrots
1/3 cup Honeyville’s Dehydrated Onion
1/2 cup Honeyville’s Freeze Dried Peas
4 Tbs. Butter
4 Tbs. Flour
4 cups Water (you can use vegetable water that you’ll drain from the filling mixture)
1 Packet Onion Soup Mix
1/2 tsp. Worcestershire Sauce
Pepper to taste
Begin making your filling by bringing a large pot of water to a boil. Add in the Potatoes and boil for 10 minutes. Then add Celery, Carrots, and Onion. Boil for another 10 minutes. Add Beef Dices and Peas. Boil for another 3 minutes. Drain and put mixture in a large bowl. Set aside while you make the gravy.
Melt the Butter in a pan. Stir in Flour. Cook about 1 minute stirring frequently.
Whisk together Water and Onion Soup Mix. Pour into flour mixture and stir to combine. Add in Worcestershire Sauce. Mixture will thicken as it cooks. Add Pepper to taste.
Pour Gravy over meat and veggies and stir to coat. Transfer filling to a 8×8 dish. Cover with pie crust. (I tucked under the extra crust). Cut slits in crust.
Place on a foil-lined cookie sheet and bake at 450 for 15 minutes. (I just followed the directions on the pie package–feel free to deviate accordingly).