I still had leftover pot (chuck) roast from last week that needed to be used up. (I didn't make this like a traditional pot roast with veggies.)
I still needed to use up the rest of the roast and gravy. So I made a beef pie tonight. I chopped up the remaining beef but had to thicken the gravy a little more. Heated that up until it was what I wanted, then spooned it into my 9" glbutt pie plate.
I used the crust "recipe" on the back of the Bisquick box, the one they have for the chicken pot pie. Basically 1 c. Bisquick, 1 egg, 1-2 cup milk. Comes out like a batter. Poured it over the beef mixed with the now nicely thick gravy and beef and baked it for 30 minutes. The "recipe" said to bake the pot pie at 400F; I know my apartment oven temp is off so I reduced the temp to 375F. Probably could have done it at 350F but at least it didn't burn!
I remember 20-some years ago buying frozen beef pot pies (can't remember the brand, they came in microwaveable oval containers and I would take them for lunch). They contained sliced mushrooms and little pearl (boiling) onions. Next time I do this I think those things would make a nice addition to the filling. As it is, it's just a plain beef pie with a nice, rich, savoury gravy.
Jill
