Here is a fun twist on traditional beef pot pie. Make them handheld beef pot pies and serve them up for the next big game or just for fun for dinner. These are damn delicious and damn fun to make!
How To Make Beef Pot Pie Crust
Beef pot pie crust is typically made with pie crust but this is always the case. I like to get creative with pot pies and have used everything from canned biscuit or croissant dough to puff pastry dough. They all taste good, they all hold the ingredients in well and they are all fun to work with. For handheld pot pies, biscuit dough works really awesome. You can also use frozen dough and roll it out to make the pies.
How To Make Beef Pot Pie Gravy
This could also read, how to thicken pot pie. The first thing that will make pot pie thick is the ingredients. Don’t skimp, chop the carrots and potatoes small. You can shred the beef if it is pot roast or brisket. This will help keep the consistency thick. You also need to thicken the gravy. To make gravy, use about 14 ounces of beef stock and add 3 tablespoons of cornstarch to a cup of water and dissolve. Add the cornstarch to the stock and simmer, stirring constantly until thickened. You should also add a little salt and pepper to taste. Bland gravy is boring and gross.
How To Make Beef Pot Pie Filling
You can use anything for the filling but since this is beef pot pie, you should use beef. LOL. Seriously, left over beef works great, or you can stew up some chuck roast. Just cut it into about 1 inch squares, brown it then stew it for about 2 hours until tender. Some people shred the beef stew meat which is fine. I have also used leftover prime rib for beef pot pies. I like rare prime rib so I don’t precook it at all. This recipe uses ground beef since these are handheld, I wanted small pieces of meat. The other thing you can add is carrots, celery, peas, onions, or mushrooms. All taste great! Just dice the vegetables fairly small and precook them before adding to the pie mixture.
Handheld Beef Pot Pies
Delicious little pockets of beef pot pie you can hold in your hand.
- 3//4 lb 3/4 lb. lean ground beef
- 2 cloves garlic, minced
- 1/2 to 1 c beef gravy (canned or homemade)
- 1 tbsp minced onion
- 1 pkg refrigerated biscuit dough (or dough of your choice)
- 3 medium carrots (diced)
- 2 stalks celery (diced)
- 1/2 c shredded cheddar cheese (optional)
- 1 tsp salt (to taste)
- 1 tsp pepper (to taste)
In a large heavy skillet over medium heat, cook beef until evenly browned. Drain excess fat.
Peel and mince garlic. Add, garlic, and onion to the beef. Cook for a few minutes over low heat. Set mixture aside
Chop vegetables and saute' over medium heat until barely tender. Add vegetables to the meat mixture.
Place about a quart of beef stock into a saucepan and bring to a simmer. Mix 3 tablespoons of cornstarch into a cup of water and add to the broth. Stir constantly until the stock thickens to a gravy. Add salt and pepper to taste.
Preheat oven to 350° F.
Flatten each biscuit with a rolling pin, or your hand and place them into a greased muffin pan. Make sure the dough extends over the edges.
Spoon a portion of the meat mixture into each dough cup and add some gravy. Optionally you can add some cheese on top, leaving enough room to pinch the dough together.
Alternatively, you can place the dough in a cup in order to spoon in the mixture in, then seal, and place on a cast iron pan or baking sheet. Just make sure you seal the pies as best you can. They may open slightly during cooking, but you don't want the ingredients spilling out.
Bring the edges of the dough together and pinch closed, sealing the meat mixture inside. Repeat with the remaining biscuits.
Using a fork, carefully poke a hole or two on top.
Place the muffin pan on a baking sheet to catch drips and bake in the oven at 350° for 12 to 15 minutes until golden brown.