Beef Pot Pies

                         

Beef Pot Pies

3 cups stew beef 
1/2 container of chopped mushrooms
1/4 cup butter
1/3 cup of flour
2 1/2 cups beef stock
1/2 cup chopped onion
1 10oz bag frozen mixed vegetables
2 foil pans *or casserole dishes*

Cook the mushrooms, beef, and onion in the butter, until meat is cooked through. 
Then add all the other ingredients and cook until bubbly and thickened, stirring frequently. 
Season with cajun seasoning (like I did) or salt/pepper. Once it's nice and thick, turn off the burner and let cool a bit.

Once cooled, pour into the small loaf pans (pictured here are two beef and two chicken pot pies).
I did the exact same thing for the chicken, only I used, uh, ya know...chicken. This recipe makes two beef pot pies.
Now at this point you can use store bought refrigerated pie dough ( I totally would have) or you can make your own...here's my recipe:

Place steel blade in food processor. 
Add 2 1/2 cups all-purpose flour; 
1 cup butter, cut up;
 1/2 teaspoon salt. 
Cover; process with on/off turns until most of mixture resembles cornmeal but a few larger pieces remain. 
With processor running, quickly add 1/3 cup cold water through feed tube. 
Stop processor when all water is added; scrape sides. Process with 2 on/off turns. 
Remove from bowl; shape into a ball. Divide in half. If needed, wrap and chill until easy to handle. (Makes just enough to cover 4 pot-pies).

Cover each pan with crust. Cut a slit in the top. Wrap in tinfoil and freeze (label the tinfoil B for beef, C for Chicken).

To reheat, place frozen pot pie on baking sheet. Bake for 30 minutes at 400 degrees with tinfoil on. Remove tinfoil and bake for another 30 minutes until crust browns and internal temp reads 165 degrees.