Ready in 45 minutes
Source: Bremer Bank Mail Flyer - Nov 2011
"Inspired by Pillsbury's Classic Chicken Pot Pie"
Preheat oven to 425°F. Place first crust in the bottom of a 9-inch pie pan.
In 2-quart saucepan, melt butter and sauté onions until tender. Wisk in flour, thyme, rosemary, salt and pepper, cook 1-2 minutes until golden. Wisk in broth and milk gradually to combine. Add beef bullion, cook until bullion dissolves and sauce thickens. Stir in shredded beef, hash browns, and vegetables. Add mixture to the pie plate with the bottom crust. Top with second crust; seal edges. Pierce the top crust to allow steam to escape.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
amycue0314 2y agoI added garlic and omitted the potatoes and did a rue as opposed to gravey first. Very easy to follow. My family loved it!
AlaskaGrill 3y agoMade this with puff pastry for the crust which turned out really beautiful and flaky. Used about 1/4 cup of six different vegetables to come up with the 1 1/2 cup. This was definately a hit at my house...even my three year old daughter (who isn't a huge fan of vegetables) raved about this meal and asked to have it again!!!