Sorry for being unclear, you add this at the beginning when you start cooking the beef.
This is why I specified that the tuna juice goes to the cats.
As for beef pot pie, I use leftover pot roast. If I have leftover veggies from the pot roast, then they go in. If not, then I use the frozen mixed veggies again. If I have enough broth or gravy, then I use it, otherwise I make up some broth with Better than Bullion or I open up a can of cream of mushroom soup.
If I make a roast chicken, I always roast vegetables with it. I peel and slice potatoes, and put a layer of them on the bottom of the pan. I stuff the cavities with peeled and quartered onions, celery, and carrots. More peeled and sliced carrots and celery and onions cover the chicken. If I happen to have chicken left over, I make chicken’n’dumplings. There’s usually not enough left over to make chicken’n’dumplings AND chicken pot pie.
On the other hand, I do usually have enough leftover turkey for turkey’n’dumplings and turkey pot pie. And turkey pot pie is scrumptious. But I do have to make sure to keep some turkey scraps out for the cats, because they love turkey too.
Here’s my recipe, for fun:
Ingredients
[ul]
[li]1 cup each of diced carrots, peas and diced potato (I will often use 1/2 package of frozen peas/carrots)[/li][li]1/3 cup melted margarine[/li][li]1/2 cup all-purpose flour[/li][li]2 cups chicken broth[/li][li]1 cup half-and-half or milk[/li][li]1 teaspoon salt[/li][li]1/4 teaspoon pepper[/li][li]4 cups chicken, cooked and chopped[/li][li]2 pie crusts (either store bought or your own recipe)[/li][/ul]
Directions
Saute vegetables onion, celery, carrots and potatoes in butter for 10 minutes.
Add flour to sauteed mixture, stirring well and cook for one minute.
Combine broth and half and half and stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly.
Add salt and pepper; add chicken and stir well.
Pour into shallow 2 quart casserole dish and top with pie shells, cut slits to allow steam to escape.
Bake for 40-50 minutes at 400 deg F or until pastry is golden brown and filling is bubbly and cooked through.
Elysium, thank you. That looks delicious and easy. Into the recipe file it goes!
No problem! You can pretty much use whichever veggies you like best. Everyone has their preference for what should be in a pot pie. I like simple peas, carrots and potatoes. But I’ll sometimes throw in pearl onions or celery or other items. It’s very easily customizable!