DUTCH OVEN BEEF POT PIE

Dutch Oven Beef Pot Pie image

Yield 10

Number Of Ingredients 14

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2 loaves Rhodes Bread Dough , thawed
1 onion diced
1/2 pound bacon, chopped
1 pound peas
1 1/2 pounds beef stew meat
1 cup water
1/2 pound carrot, sliced
2 beef bouillon cubes
5 medium potatoes, cubed
2 drops Tabasco Hot Sauce
3 stalks celery
cornstarch to thicken
1/2 cup soy sauce
2 tablespoons Worcestershire sauce

Steps:

Thaw two loaves of dough until soft and risen. Fry bacon, add meat and onions brown well. Add remaining ingredients except bread dough and cornstarch. Simmer until vegetables are tender. Thicken with cornstarch. Remove from oven and prepare oven for dough. Form 1-1/2 loaves of dough into a ball and form the other 1/2 loaf into a ball. Roll out larger ball into an 18-inch circle and place in the bottom and around the sides of the Dutch oven. Fill the dough with the stew filling. Roll out smaller ball into a 12-inch circle. Cut several vent holes and place on top of filling, pinching the edges of the bottom and top together. Bake at 350°F for 35-40 minutes.

Nutrition Facts : Nutritional Facts Serves