The Flakiest Savory Beef Pot Pie

Web Admin 0 38 Article rating: No rating

The Flakiest Savory Beef Pot Pie

a photo of a bowl full of a serving of beef pot pie that is loaded with vegetables and topped with a golden pie crust.

Savory indulgent beef pot pie that is loaded with vegetables and topped with flaky, golden puff pastry! It’s pure comfort food!

I mean, it was bound to happen. Our readers are in love with our chicken pot pie, and in fact it’s one of the most popular recipes on our site. But with all of you requesting a few more beef recipes I couldn’t resist a savory beef pot pie recipe. Is it possible to have too many pot pies?

I think not!

What started out one way ended up an entirely different way and I’m ridiculously pleased with the results. And no one is happier than Cade, he says it’s one of his new favorite dinners. 🙂

Ingredients for Beef Pot Pie

You’ll start by pulling your puff pastry sheet out of the freezer and letting it thaw slightly. The rest of the ingredients you will need are here:

  • Puff Pastry – found in the freezer section of the grocery store by the pie crusts
  • Beef Roast – chuck roast is my preferred cut, but a top sirloin or round roast would also work, you could even use ground beef for a budget friendly option
  • Salt – flavor
  • Pepper – flavor
  • Yellow Onion – adds so much to the depth of flavor, see section below for using onions if you are not a fan of onions
  • Garlic – flavor
  • Carrots – go with real carrots that you peel and slice, no baby carrots
  • Celery – flavor and texture
  • Peas – I love these bright pops of flavor and color. They get added right before adding the filling to the baking dish so they don’t get too mushy.
  • Flour – thickens the filling
  • Rosemary – fresh is best, but you can use dried if you need to, 1 sprig fresh = 1 teaspoon dried
  • Bay Leaf – adds so much flavor, remove it before adding the filling to the baking dish
  • Thyme – fresh is preferred, but if you need to use dried, 1 teaspoon fresh = 1/3 teaspoon dried
  • Beef Broth – the base of the gravy that the meat and veggies will simmer in and become the delicious filling
  • Balsamic Vinegar – add sweetness and tanginess to the gravy
  • Worcestershire Sauce – our preferred brand is Lea & Perrins and it is essential! It adds great umami flavor!
  • Dijon Mustard – adds to the depth of flavor in the gravy
  • Whole Milk – used for the egg wash
  • Egg – used for the egg wash that will make crust beautifully golden

The measurements for each ingredient can be found in the recipe card down below.

What If You Hate Onions?

I heard you all loud and clear on instagram, you either love or absolutely hate onions and there’s not really any who are in between. So can you substitute onions in a recipe? Well, in my personal opinion, no.

My Best Homemade Chicken Pot Pie Recipe [+Video]

Web Admin 0 70 Article rating: No rating

My Best Homemade Chicken Pot Pie Recipe [+Video]

A chicken pot pie, baked to a perfect golden brown with a sprig of fresh thyme on top. The pie dish is sitting on a blue and white striped kitchen towel.

This Homemade Chicken Pot Pie Recipe is made completely from scratch! It has a buttery, flaky crust and the most luscious chicken and vegetable filling!

Between our famous Chili recipe and this chicken pot pie recipe I’M CONVINCED that as much as we are always looking for the newest thing we actually crave the comfort of the past.

Chicken Pot Pie (From Scratch!)

I remember my mom bringing home a frozen pot pie from the store on the nights that she was just too crazy busy to make it from scratch. Back then that was the norm, you know? Convenience items weren’t thought twice about because they were there to help moms get dinner on the table.

Since that time, I’d forgotten about pot pie until years and years ago we had a homemade one from a friend and it was comfort food perfection! We’ve had our chicken pot pie soup on the blog for a long time, but we’ve needed a classic chicken pot pie. Sadly it’s taken me until now to develop the perfect pie crust and chicken pot pie filling, but here it is!

I mean, the crust had to be buttery and flaky but still hold up to the filling and my gosh, that filling needed to be perfect! None of this watery mumbo jumbo. And no, it should not taste like chicken gravy either. It should be a perfect sauce with well seasoned big pieces of chicken in it. Rotisserie chicken is a must to achieve that. Not only is it easier, but the flavor and texture are meant to be!

Gather all your loved ones near and dive in to this homemade pot pie! The crust is flaky and perfectly encases the rich and creamy chicken and vegetable filling. It is comfort in every single bite!

What’s Needed for Homemade Chicken Pot Pie?

This easy chicken pot pie recipe has two main parts: the homemade pot pie crust and the veggie-packed filling. Here’s what you’ll need to make this chicken pot pie from scratch:

For the Crust

  • All-purpose flour
  • Butter
  • Granulated sugar
  • Salt
  • Water

For the Filling

  • Rotisserie chicken
  • Carrots, peas, and corn
  • Yellow onion
  • Celery
  • Garlic
  • Nutmeg
  • Fresh thyme
  • Chicken broth
  • Milk
  • Egg
  • Water

The measurements for all the ingredients can be found in the recipe at the end of this post. This is meant to just be an overview of the ingredients you’ll need.

How to Make Chicken Pot Pie

Step 1: Make the Chicken Pot Pie Crust

A pot pie requires a special

Sugared Pear Galette Pie

Web Admin 0 72 Article rating: No rating

Sugared Pear Galette Pie

a photo of a sugar pear galette with golden rustic crust and a scoop of vanilla ice cream on top.

Juicy thinly sliced pears wrapped in a buttery flaky crust in a rustic style pie called a galette. This Perfect Sugared Pear Galette Pie is 100% the greatest dessert ever, imho.

However, not everyone feels that way, which is totally fine but I was missing it! This last Thanksgiving we enjoyed a glorious meal but since the families aren’t into pie all that much, I really was feeling it. So, my friend Kerri and I decided to have a little gathering 2 days after the holiday but then disaster struck- a barfing kiddo!

Our plans were foiled but I couldn’t get this idea of a pear dessert out of my head. So, Saturday rolled around and I started testing recipes and holy moly, it was inspired! Every single person in my family devoured it and Cade kept saying, forget apple pie, this is my new favorite!

 

Ingredients for a Pear Galette

When all is said and done, you only need 8 ingredients to make this recipe. I couldn’t believe that when I actually sat down and counted the ingredients…only 8! And most of them you will already have on hand. I’m going to go out on a limb and say that the only thing you’ll need to go to the store for are the pears and candied ginger, unless you’re running low on a pantry staple. Here is what you will need:

Crust

  • Flour – just regular all purpose flour
  • Sugar – adds a little sweetness to the crust
  • Salt – enhances all the flavors
  • Unsalted Butter – if you only have salted butter, just omit the salt from the recipe
  • Ice Water – get the water as cold as you possible can, it helps the butter stay cold making a flakier crust

Filling

  • Butter – adds richness and flavor to the filling
  • Pears – I like a combination of Bartlett and Bosc, Anjou also works great
  • Sugar – adds sweetness to the filling
  • Flour – helps the filling thicken
  • Cinnamon – adds that signature fall/holiday flavor
  • Candied Ginger – this is the secret weapon, that extra pop of flavor is amazing

Egg Wash

  • Egg – whisked well, it helps the crust bake to golden perfection
  • Water – thins out the egg wash a little
  • Sugar – adds a little sweetness and extra shimmer to the crust

The measurements for each of the ingredients is listed in the recipe card at the end of the post. You can save and/or print the recipe there as well.

 

 

Four Important Tips for the Best Pear Galette

There are a few things that make this recipe extra special…

  1. The crust. We aren’t going to make a traditional crust, we are going to make a flakier, sheets of pastry dough crust (see section below for more details). This is accomplished by rolling out the butter in long sheets which I read about in a book long ago. Their version took a few hours and too many steps for me, so I’ve shortened things up and made it crazy easy. In fact, if you struggle with a pie crust this is your new best friend.
  2. Brown Butter. Need I say more? Head to our chewy pumpkin cookies pos

Classic Pumpkin Pie

Web Admin 0 81 Article rating: No rating

Classic Pumpkin Pie

A photo of a pumpkin pie topped with piped whipped cream and stamped pie crust leaves taken from above with a slice pulled out.

Oh, pumpkin pie, oh pumpkin pie, thy flavor is so lovely… Who needs the Christmas tree song when we could be singing about pie? In fact, I’m pretty sure a song about pie would not only be awesome but certainly the most delicious song ever.

Our classic pumpkin pie totally made from scratch, from the best pie crust recipe ever to a pumpkin filling that is perfectly spiced and creamy, it is a must-make every Thanksgiving.

I know we have some haters out there (haters gonna hate, hate, hate. Thank you Taylor Swift.) I can’t even understand the hate, but it’s fine. It exists. I believe that every blog should share their favorite classic recipes and this one is one of my favorites. Well this, and Mom’s Lemon Meringue Pie. 

Thanksgiving For Me Growing Up

Thanksgiving has always been one of my favorite holidays. As a kid we always celebrated with more people than even fit into a house. Seriously, I remember going to my grandpa’s house in Le Grande, Oregon and all of the cousins, aunts and uncles would pile into the house, set up tables and chairs in every nook and cranny and still some of us kids would end up parking it on the floor somewhere because there just wasn’t enough room for so many people.

If we didn’t travel then we would have as much family at our house in Vancouver, Washington as possible and then Dad would make sure that everyone at church had a place to go and often we would end up with a few extra families that had nowhere to go. It was awesome! The cousins ran around playing, everyone was snacking and finally we had a prayer and “dinner” which usually happened mid afternoon so it wasn’t dinner at all.

Then we would clean up (always paper products as dishes for that many people would have been insane), the ladies and kids would do fun Christmas crafts, the men would sleep or watch football and then pie for all!

And my favorite part? Well, the pie of course, but I actually loved the next day even more. We would be lazy and watch movies all day, snacking on leftovers and making turkey sandwiches on rolls. I love those sandwiches more than the actual dinner!

Thanksgiving at Our House Now

Most importantly it had been a time to be together, no matter who we were. Everyone always had a place to go, which I’ll be honest has been a little hard living where we live. Most people have lived here their whole lives and have so much family that they make their own plans and stick closely with their fam. If you aren’t from here and aren’t going anywhere it kind of feels lonely now. It’s not the holiday I grew up with, but it has taught me that I must be like Dad, always reach out and see if anyone else is alone instead of only focusing on my family. But, we do have pie, and pie makes everything ok.

Ingredients for Pumpkin Pie

You’ll want to start by making my favorite pie crust recipe or Mom’s failproof magic crust. It makes a double crust, so you’ll only need half the dough for this pumpkin pie.

Berries and Cream Cheesecake Bars

Web Admin 0 184 Article rating: No rating

Berries and Cream Cheesecake Bars

a photo of a cheesecake bar with a thick crust, creamy cheesecake layer and a mixed berry topping.

These Berries and Cream Cheesecake Bars are my favorite dessert! The easy oil pie crust pairs with the most delicately sweet cheesecake filling and is topped with a simple berry topping.

We’ve teamed up with my dream brand, Oregon Berries to bring you the BEST berry dessert that you will find online this year. I’M SERIOUS. I cannot stop eating it!!

I debated on whether to call these no-bake or not. You bake the crust, but the cheesecake layer is no-bake. And I’m telling you, this is a totally unique crust and it’s life-changing!

My friend Megan always tells me about this yummy chocolate pie business, but then she mentioned that there’s a berry version and I couldn’t help it, I needed the recipe immediately. Like, yesterday. And you all should be forever grateful that I got it because this is going to be one of the dreamiest berry desserts you’ll ever devour. In fact, I’m writing this post before I’ve even photographed the recipe because I’m just so excited!

Oregon Berries

Growing up in the Pacific Northwest I had berries written into my very soul! There is no berry quite like the Oregon Marionberry. Oregon was made for growing blackberries- HELLO, Optimal soil, air, water, climate and love!

It’s all about the local families who are total stewards of the land, supporting environmentally sustainable practices and always picking at the height of ripeness. And blackberries are actually good for you so you can feel good eating them in multiple ways.

If you’re the wanderlust or bucket list type of person I absolutely insist you make visiting the Oregon coast during the summer appear on your calendar. There is absolutely nothing like the breathtaking drives with music blasting, wonderful friends and conversation in the car and then pulling over to the roadside stands to buy freshly picked berries. It’s my favorite thing ever.

Ingredients for Berries and Cream Cheesecake Bars

I’m going to divide up the ingredients list into what you will need for each layer. Here is what you will need:

Pie Crust Layer

  • Flour: just regular all purpose flour is all you need
  • Sugar: adds sweetness to the crust
  • Salt: enhances all the flavors
  • Vegetable Oil: the fat needed to create a flaky strong base for the bars
  • Milk: helps bind everything together

Berry Layer

  • Berries: for this recipe we are using blackberries and raspberries, but you can use any combinations of berries you want (see section below for suggestions)
  • Sugar: adds sweetness and balances the tartness of the berries
  • Cornaby’s Ultra Gel: my favorite way of thickening the berry layer, cornstarch can be used as a substitute (see recipe card notes)
  • Water: thins everything out to create a beautiful glossy berry layer

Cream Layer

RSS
12