Pot Pies Like You’ve Never Had Before

When a craving for some good old comfort food comes along, you can’t settle for second best. That is where pot pie from scratch topped with puff pastry enters your life. You’re not gonna believe this!

1 pound beef roast, cooked and shredded, seasoned with Lawry’s 

4 diced carrots

8 diced red potatoes

2 tbsp olive oil

1 tsp salt

1/2 tsp pepper

1 sheet thawed puff pastry

4 tbsp butter

4 tbsp cornstarch or flour

1/2 cup beef broth

1/2 cup half and half

1 cup frozen peas

Place carrots and potatoes on a baking sheet. Drizzle with the olive oil and sprinkle with salt-n-pepa. Roast for 20 minutes @ 425 degrees.

Season shredded beef.

In a small pan, melt butter. Stir in cornstarch and cook for a minute. Add in broth and store together.

Pour in half and half.

Then add in the best seasoning. Lawry’s of course! Reduce heat to low and let thicken for 5 to 10 minutes.

Combine meat, potatoes and carrots.

Add peas.

Add the sauce.

Place in 4 over safe bowls.

Slice the puff pastry.

Put on top of bowls.

Put oven on broil, cook for 3 to 5 minutes until pastry is all puffy.

Eat warm or else!

Frozen pot pies ….. oh heck naw! Not when it’s this easy.

http://jennysteffens.blogspot.com/2011/08/chicken-pot-pie-with-roasted-vegetables.html

 

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