Pioneer Woman Beef Pot Pies Recipe

This Pioneer Woman Beef Pot Pie is a hearty and savory recipe, which is made with tender beef stew meat and cremini mushrooms, all baked under a flaky puff pastry crust. It’s the ultimate comfort food recipe, perfect for a cozy dinner.

Pioneer Woman Beef Pot Pies Recipe Ingredients

• 4 tablespoons (1/2 stick) butter
• 2 tablespoons olive oil
• 2 pounds beef stew meat (sirloin cut into cubes)
• 1 1/2 cups diced carrots (1/2-inch dice)
• 1 1/2 cups diced celery (1/2-inch dice)
• 2 shallots, minced
• 1 teaspoon Dijon mustard
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour, plus more for flouring
• 1 pound cremini or white button mushrooms
• 1/2 cup red wine
• 1/2 can beef broth
• Kosher salt and freshly ground black pepper
• 2 bay leaves
• 2 sprigs fresh thyme
• Three 17.3-ounce packages frozen puff pastry, thawed
• 4 slices crisp-cooked bacon, chopped
• 1 tablespoon chopped fresh parsley
• 1 large egg

How To Make Pioneer Woman Beef Pot Pies

1. Sear the Beef: In a large, heavy pot or Dutch oven, melt the butter and olive oil over medium-high heat. Working in batches, sear the beef cubes on all sides until well browned, about 4 to 5 minutes per batch. Remove the beef to a plate.
2. Sauté the Vegetables: Add the carrots, celery, and shallots to the same pot and sauté for about 5 minutes, until the vegetables begin to soften.
3. Build the Sauce Base: Reduce the heat to medium-low. Stir in the Dijon mustard, garlic, and 1 tablespoon of the flour, and cook for 1 minute. Add the mushrooms and cook for another 2 minutes.
4. Deglaze and Simmer: Pour in the red wine, beef broth, and 1 cup of water, scraping up any browned bits from the bottom of the pot. Season with salt and pepper. Bring the mixture to a boil.
5. Braise the Stew: Return the browned meat to the pot. Add the bay leaves and thyme sprigs. Reduce the heat to low, cover, and let it simmer for 30 to 45 minutes.
6. Thicken and Cool: In a small bowl, mix the remaining 2 tablespoons of flour with a little cold water to create a smooth slurry. Stir it into the stew and let it cook and thicken for 10 more minutes. Remove the pot from the heat and set it aside to cool completely.
7. Prepare the Pastry: Preheat the oven to 425°F. On a lightly floured surface, roll out the puff pastry sheets. Using a 6- to 8-inch oven-safe skillet or pie dish as a guide, cut a circle of pastry about 1/2 inch larger than the dish for each pie.
8. Assemble the Pies: Divide the cooled beef mixture among six individual skillets or pie dishes. Sprinkle each with chopped bacon and fresh parsley.
9. Top and Bake: Place a pastry circle on top of each pie, pressing the edges to seal. In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush the pastry lids with the egg wash. Bake for 20 to 25 minutes, until the pastry is puffed and deep golden brown.

Recipe Tips

• How do I get the most tender beef? The key is the simmering time. Letting the stew gently simmer for at least 30-45 minutes allows the beef to become tender and flavorful. If it’s still tough, it just needs a little more time.
• How do I prevent a soggy crust? Letting the beef filling cool completely before topping it with the puff pastry is the most crucial step. Placing a hot filling under the pastry will create steam and prevent the bottom of the crust from becoming crisp.
• Can I make one large pie instead of individual ones? Yes, absolutely. You can pour the entire filling into a large pie dish or casserole dish and top it with a single sheet of puff pastry. You may need to increase the baking time by 5-10 minutes.
• Why sear the meat first? Searing the beef cubes in a hot pan before braising creates a deep, brown crust. This process, called the Maillard reaction, builds a huge amount of rich, savory flavor that will infuse the entire stew.

What To Serve With Beef Pot Pies

These individual pot pies are a hearty, all-in-one meal, but they pair wonderfully with:

• A simple green salad with a sharp vinaigrette.
• Steamed green beans or peas.
• A dollop of creamy mashed potatoes on the side.

How To Store Beef Pot Pies

Store: Cover any leftover pot pies with foil and store them in the refrigerator for up to 3 days. Reheat: For the best results and to keep the pastry crispy, reheat the pot pies in a 350°F oven for 15-20 minutes, or until the filling is hot and the pastry is re-crisped.

Beef Pot Pies Nutrition Facts

• Calories: ~650 kcal per pie
• Protein: 35g
• Fat: 40g
• Carbohydrates: 35g
• Sugar: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Slow Cooker Chipotle Beef Chili Recipe
• Pioneer Woman Crockpot Beef Stew Recipe
• Pioneer Woman Crockpot Beef Stroganoff Recipe