Beef Pot Pie
Beef pot pie is little more than beef stew baked under a crusty topping. It can take all day to prepare, making it more of a labor of love than a weeknight meal. Can a “quick” version pack the flavor of a traditionally prepared batch?
Why This Recipe Works
For our beef pot pie recipe, we wanted to speed up the cooking of the collagen-rich chuck roast chunks we like for beef stew, but knew a quick simmer would do the largish pieces no favors. We found that 1-inch pieces of browned chuck roast turned fork-tender within about 45 minutes of simmering, which was easily within our time frame. While we usually think homemade crusts are head and shoulders above store-bought, the latter worked just fine in our beef pot pie recipe in this instance. Draped over the filling, the crust cooked up beautifully in the oven.
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