Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
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  • 4 star values: 2
  • 5 star values: 0

Reminiscent of a homestyle chicken pot pie, this hearty pie is filled with a savory mixture of wine-braised beef and tender vegetables. You can substitute an additional 1/2 cup beef broth for the wine if you prefer.

Recipe by Oxmoor House January 2008

Gallery

Credit: Oxmoor House

Recipe Summary

prep:
25 mins
cook:
1 hr 25 mins
total:
1 hr 50 mins
Yield:
6 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add steak, onion, and garlic; cook 5 minutes or until steak is browned. Add beef broth and next 3 ingredients to pan; stir well to combine. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes, stirring occasionally.

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  • Stir in carrot, mushrooms, and thyme; cover and simmer 30 minutes.

  • Combine flour and water in a small bowl, stirring with a whisk; add to steak mixture in pan. Cook over medium heat 2 minutes or until thick. Remove and discard thyme; stir in salt and pepper.

  • Preheat oven to 425°.

  • Spoon steak filling into a 9-inch deep-dish pie plate coated with cooking spray. Unroll pie dough; cut small slits in center to vent, and place over filling. Fold edges under; flute.

  • Bake at 425° for 17 to 18 minutes or until lightly browned.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

327 calories; fat 14.5g; saturated fat 5.3g; protein 19.8g; carbohydrates 29.2g; cholesterol 53mg; iron 2.7mg; sodium 545mg; calories from fat 40%; fiber 2g; calcium 35mg.
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