Skillet Beef Pot Pie with Provencal Flavors
Classic beef pot pie can be an all-day affair. Could a richly flavored beef pot pie—with all the nuances of a slow-simmered beef stew—be made in a fraction of the time and entirely in one skillet?
Why This Recipe Works
We chose tender blade steak—an underutilized, reasonably priced cut used for beef teriyaki and kebabs—for our beef pot pie recipe. Cubed, browned, and simmered beneath a crust, the result was tender and flavorful (and nearly identical in flavor to pricier sirloin steak). For the vegetables in our skillet beef pot pie recipe, we sautéed onions, carrots, and garlic directly in the skillet, then added frozen peas to the filling just before baking to preserve their color. For the topping, tasters liked our Skillet Pot Pie Crust recipe—the combination of the flaky crust with rich beef stew was hard to pass up.
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