Best Broccoli Beef Pot Pie Recipes

BEEF-BROCCOLI PIE

Steps:

• In skillet, brown ground beef and onions; drain off fat. Stir in flour, salt, garlic salt and pepper. Add milk and cream cheese; cook and stir till mixture is thickened and smooth. Add a moderate amount of hot mixture to beaten egg; return to mixture in skillet. Cook and stir over medium-heat for 1 to 2 minutes or until thick. Stir in the well-drained broccoli.
• Unroll one package of crescent rolls. On floured surface, lay dough down forming a 12 x 7-in rectangle. Seal edges and perforations together. Roll to a 12 inch square and fit into a 9 inch pie dish; trim the edges. Spoon meat mixture into shell.
• Cut monterey jack cheese in slices; arrange so that it covers the meat mixture. Roll second package of crescent rolls into 12 inch square as before. Place atop filling. Trim and seal edges with fork; cut slits for escape of steam. Brush top of pie with a little extra milk.
• Bake in 350 degree oven for 40 minute If pastry browns too quickly, cover with foil for the last 20 minutes. Let stand for 10 minutes before serving.

IMPOSSIBLY EASY BEEF, BROCCOLI AND MUSHROOM PIE

Steps:

• Heat oven to 400° F. Grease 9-inch pie plate. In medium bowl, mix beef, onions, broccoli and mushrooms; spoon into pie plate.
• In same bowl, stir Bisquick mix, milk, sour cream, eggs, salt and pepper until blended. Pour into pie plate. Top with cheese.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with parsley, if desired.

BEEF POT PIE III

Steps:

• In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

BEEF POT PIE

Steps:

• In a large bowl, combine flours and salt. Cut in shortening and butter until crumbly. Add cheese; toss to blend. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Cover and refrigerate., For filling, in a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., On a lightly floured surface, roll out one portion of dough to fit the bottom of an ungreased 8-in. square baking dish. Transfer to dish. Spoon filling over crust. Roll out remaining dough to fit top of dish; cut slits or use cookie cutters to cut out shapes. Place dough over filling; trim and flute edges., If desired, arrange cutouts over pastry. Bake at 375° until bubbly and crust is golden brown, 35-40 minutes. Let stand for 10-15 minutes before cutting.