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Six mini beef pot pies in white ramekins with golden brown flaky crusts

Mini Beef Pot Pies with Veggies & Flaky Crust

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 1 lb beef chuck, cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 cup yellow onion, diced
  • 1/2 cup carrots , finely diced
  • 1/2 cup celery , diced
  • 1/2 cup frozen peas
  • 2 garlic cloves , minced
  • 3 tablespoons all -purpose flour
  • 2 cups low -sodium beef broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sal t
  • 1/4 teaspoon black pepper
  • 2 sheets refrigerated pie crust
  • 1 large eg g

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet, heat olive oil over medium-high heat and sear beef cubes until browned on all sides.
  3. Add onion, carrots, and celery to the skillet; cook for 5 minutes until vegetables begin to soften.
  4. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Sprinkle flour over the beef and vegetable mixture and stir for 2 minutes to cook out the raw flour taste.
  6. Slowly whisk in beef broth, thyme, salt, and pepper; simmer for 10 minutes until the gravy has thickened.
  7. Stir in frozen peas and remove the skillet from heat.
  8. Roll out the pie crust and cut into six circles slightly larger than the diameter of your ramekins.
  9. Distribute the beef filling evenly into six 8-ounce ramekins.
  10. Place a pastry circle over each ramekin, crimping the edges against the rim to seal.
  11. Cut a small slit in the top of each pie and brush with a beaten egg wash.
  12. Bake for 25 to 30 minutes or until the crust is golden brown and the filling is bubbling.