I had some leftover beef and made two beef pot pies. We had one for dinner and froze one for another meal. The potpies were so good! Since the meat and vegetables are cooked either on the stove or in the microwave, it does not take long to make the two potpies.
When you cook for the freezer, label, date, and put the cooking directions on the container. It saves so much time when you do not have to go looking for the recipe to find out how to cook the meal from the freezer.
6 tablespoons butter
1/4 cup onion diced
1/4 cup celery diced
6 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
3-4 cups of beef broth
4 cups cooked beef cut into bite-size pieces
1 can green peas, drained or frozen peas
2 cups carrots, cooked and drained
2 cups potatoes (about 3-5 potatoes, depending on size) cooked and drained
Pie crust for top of 2 pies
Peel and cut potatoes into bite-sized pieces. Cover potatoes with water. Put the lid on and boil the potatoes until the potatoes are done and can be cut easily with a fork or steam in the microwave.
When the potatoes are done, remove from the heat, drain the water off, and set aside.
While the potatoes are cooking, melt the butter in a saucepan over medium heat.
Saute onions and celery until onions are translucent. Remove from butter and set aside.
Turn the stove burner to low or medium heat. Add the flour, salt, and pepper stirring continuously with a whisk while you add the broth or gravy. The total amount of broth and/or gravy should be 3-4 cups.
Cook over low for 5 minutes.
Add the meat, peas, carrots, and potatoes. Taste for seasoning.
Divide the mixture into 2 baking dishes like the Pyrex Grip Rite Pie Dish .
Spread the dough over the potpies and cut the dough to fit over the top of the mixture. Seal the edges well so the juice does not escape when you are baking the potpie.
Cut three slits in the crust of the pot pie you are going to eat.
To serve immediately, cut 2 or 3 small slits in the pie crust. Bake at 425 for 35 minutes for a large pie and for small potpies cook 25 minutes or until the crust is golden brown.
Freeze the second potpie without additional cooking. When frozen, if you have not used the aluminum pans with a lid, then wrap, seal, and label the potpies. Return the potpies to the freezer until you are ready to use to it.
To serve from the freezer, unwrap the frozen potpie that you are going to use and cut 2 or 3 small slits in the top. Bake in a preheated 375 over for 50 minutes for a large potpie or 40 minutes for a small potpie. Piecrust should be golden brown. If the crust is getting too brown before the potpie is hot, cover it with aluminum foil.
Cover the vegetables with water and cook for about three-four minutes on high until the vegetables have started to soften. You can also steam the vegetables in the microwave. Be careful not to over cook the vegetables since they will be placed in the oven to finish cooking.