- 1 pound beef stew meat
- 3/4 cup flour
- 3 tablespoons olive oil
- 1 cup carrots
- 2 celery stalks, chopped
- 1 small onion chopped
- 1 1/2 cups beef broth
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper
- 2 1/4 cups flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 8 to 10 tablespoons cold water
- Preheat oven to 400 degrees.
- Cut stew meat into bite sized pieces and coat with flour. Pour the olive oil into a large skillet and heat over medium-high heat. Add half of the stew meat, searing on all sides before removing from the skillet. Repeat with the second half of the stew meat and set aside.
- In the same, skillet saute the carrots, celery, and onion until the onion becomes fragrant. Pour in the beef broth and stir, scraping the beefy bits of the bottom of the pan.
- Bring the broth to a boil and add the stew meat back to the pan along with the rosemary, basil, and oregano. Turn down the heat and let simmer for 20-30 minutes, or until stew meat and veggies are tender. Stir the pot occasionally as it will begin to thicken up. Season with salt and pepper to taste and add more beef broth as needed to thin down the filling.
- Meanwhile, in a medium sized mixing bowl, pour in the flour and salt for the crust. Cut in shortening with a pastry cutter until the mixture becomes crumby. Slowly add in water, stirring gently with a fork until the mixture comes together. Divide the dough into 2 equal parts and let rest for 5 minutes before rolling out.
- On a lightly floured surface, roll both dough balls out into 12 inch diameter circles. Carefully transfer the first rolled out pastry to a 9 inch pie plate (I use a deep dish), lining the plate with the pastry for the bottom crust.*
- Pour the filling into the pastry lined pie plate. Carefully transfer the second rolled out pastry, covering the filling and forming the top crust.
- Using a knife, remove the excess pastry from the outside edge and using your thumb, forefinger, and middle finger crimp the edges to seal the crust. Cut small slits in the top crust to serve as vents for steam to escape while baking.
- Place the pot pie in the oven and back for 35 minutes or until the crust is light golden brown. Remove from the oven and let the pot pie stand for 10 minutes before serving. Enjoy!
I transfer my crusts by folding them in half and in half again. Then I gently unfold them into my pie plate.