Thanksgiving left me with an odd quantity of leftover pie dough. Instead of letting it sit in the freezer indefinitely, I put my leftover dough to work as the lid on a beef pot pie.
Thanks to the broth that bubbled through the vents of the pie shell, this doesn’t look as nice as it tastes. On the inside, there’s beef, portobello mushroom, carrots, onion, peas, garlic and some sherry for good measure. Making the broth/gravy wasn’t a hassle because everything is done in the skillet–the only other dirty dishes produced were the utensils and cutting board.
The recipe is from the 2010 Cooking for Two book from America’s Test Kitchen that I’ve mentioned in the past. As you can see, there’s more than plenty here (that’s a 10 inch skillet). Unfortunately, I don’t think this is likely to make a great leftovers–I’m envisioning a soggy crust.
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