Skillet Pot Pie Crust

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Classic beef pot pie can be an all-day affair. Could a richly flavored beef pot pie—with all the nuances of a slow-simmered beef stew—be made in a fraction of the time and entirely in one skillet?

SERVES 4 (Makes 1 pot pie crust)

WHY THIS RECIPE WORKS

We chose tender blade steak—an underutilized, reasonably priced cut used for beef teriyaki and kebabs—for our beef pot pie recipe. Cubed, browned, and simmered beneath a crust, the result was tender and flavorful (and nearly identical in fl...

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