Beef Stroganoff Pot Pie
If you’re looking for a warm and hearty meal to comfort you on a chilly evening, look no further than this delicious Beef Stroganoff Pot Pie recipe! Made with tender pieces of beef, a rich and creamy sauce, and a flaky crust, this dish is sure to become a new family favorite.
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π₯ Ingredients
Here’s what you’ll need:
- 1lb beef, cut into small pieces
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup sliced mushrooms
- 2 tablespoons flour
- 2 cups beef broth
- 1 cup sour cream
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 premade pie crusts
- 1 egg, beaten for egg wash
- First, preheat your oven to 425Β°F and let’s get started!
πͺ Instructions
- In a large pan over medium heat, melt the butter and add the diced onions. Cook until they are soft and translucent, about 5 minutes. Add the minced garlic and continue cooking for an additional minute.
- Next, add the sliced mushrooms and cook until they are tender, about 5 minutes.
- Add the beef to the pan and cook until it is browned on all sides, about 10 minutes.
- In a small bowl, whisk together the flour and beef broth until smooth. Pour this mixture into the pan with the beef and stir well to combine.
- Let the mixture simmer for 10 minutes, stirring occasionally, until it thickens.
- Remove the pan from heat and stir in the sour cream. Season with salt and pepper to taste.
- Now it’s time to assemble the pot pie!
- Roll out one of the pie crusts and place it into a 9-inch pie dish. Fill the pie dish with the beef stroganoff mixture. Roll out the second pie crust and place it on top of the mixture. Use a fork to crimp the edges of the pie crusts together.
- Brush the top of the pie crust with the beaten egg and use a sharp knife to make a few slits in the top to allow steam to escape.
- Bake the pot pie for 25-30 minutes, or until the crust is golden brown and the filling is hot and bubbly.
π Top tip
Serve this delicious Beef Stroganoff Pot Pie with a simple green salad and enjoy!
We hope you love this recipe as much as we do! It’s the perfect way to warm up on a cold day and the combination of the creamy stroganoff and flaky crust is simply irresistible
π Recipe
Beef Stroganoff Pot Pie
INGREDIENTS
- 1 lb beef cut into small pieces
- 1 onion diced
- 2 cloves of garlic minced
- 1 cup sliced mushrooms
- 2 tablespoons flour
- 2 cups beef broth
- 1 cup sour cream
- Salt and pepper to taste
- 2 tablespoons butter
- 2 premade pie crusts
- 1 egg beaten for egg wash
- First preheat your oven to 425Β°F and let’s get started!
INSTRUCTIONS
- In a large pan over medium heat, melt the butter and add the diced onions. Cook until they are soft and translucent, about 5 minutes. Add the minced garlic and continue cooking for an additional minute.
- Next, add the sliced mushrooms and cook until they are tender, about 5 minutes.
- Add the beef to the pan and cook until it is browned on all sides, about 10 minutes.
- In a small bowl, whisk together the flour and beef broth until smooth. Pour this mixture into the pan with the beef and stir well to combine.
- Let the mixture simmer for 10 minutes, stirring occasionally, until it thickens.
- Remove the pan from heat and stir in the sour cream. Season with salt and pepper to taste.
- Now it’s time to assemble the pot pie!
- Roll out one of the pie crusts and place it into a 9-inch pie dish. Fill the pie dish with the beef stroganoff mixture. Roll out the second pie crust and place it on top of the mixture. Use a fork to crimp the edges of the pie crusts together.
- Brush the top of the pie crust with the beaten egg and use a sharp knife to make a few slits in the top to allow steam to escape.
- Bake the pot pie for 25-30 minutes, or until the crust is golden brown and the filling is hot and bubbly.
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