Two classic comfort foods in one big-batch meal for hungry houseguests.
However you choose to serve it, this versatile recipe is one to file with yourfavorite pot pies.
Can You Make This Recipe in a Skillet?
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley
Yessimply follow our instructions in the recipe below.
Can You Make This Recipe With Chicken?
But dont let that curb your cravingsourclassic Chicken Pot Pie recipeis here to the rescue!
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley
Ingredients
1(17.3-oz.)
2 1/2cupsbeef broth
2Tbsp.Worcestershire sauce
2tsp.fresh thyme leaves, plus more for garnish
2(10-oz.)
Reserve dough scraps for another use.
Place pastry rounds on a parchment paper-lined baking sheet; cover with plastic wrap.
Refrigerate until ready to use.
Toss sirloin with pepper and 1 teaspoon of the salt.
Melt 2 tablespoons of the butter in a 12-inch cast-iron skillet over high.
Transfer to a plate.
Do not wipe skillet clean.
Melt remaining 3 tablespoons butter in skillet over medium-high.
Gradually whisk in broth.
Bring to a simmer over medium; cook, stirring often, until thickened, about 2 minutes.
Divide sirloin mixture evenly among 8 (10-ounce) ramekins; place on a parchment-lined baking sheet.
Bake in preheated oven until puffed and browned, 15 to 17 minutes.
Garnish with thyme leaves.
Skillet Beef Stew Pot Pie
Omit Step 1.
Preheat oven to 375F with rack in top third position.
Prepare Step 2 as directed, using a 12-inch cast-iron skillet.
Roll 1 puff pastry sheet out on a lightly floured work surface to a 12-inch square.
Trim about 1 1/2 inches from each corner to form a rough circle.
Roll pastry up onto rolling pin.
Working quickly, unroll pastry over filling in skillet.
Using kitchen shears, cut 4 (1-inch-long) slits into top of pastry.
Brush top with beaten egg.
Place skillet in oven, and bake at 375F until edges turn light golden, about 15 minutes.
Garnish with thyme leaves.
