Christine's Beef Pot Pie Recipe

Recipe courtesy of Christine Brown

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Christine's Beef Pot Pie
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Looking for new family dinner inspiration? Well, Sister Wives' Christine Brown has just the recipe for you! Her homemade beef pot pie is super savory and makes for an easy family meal. Watch Christine make it with her oldest daughter, Aspyn, and get her step-by-step recipe for this hearty dish below.

Photo by: TLC

TLC

Catch brand-new episodes every Sunday. Scroll down for Christine's full beef pot pie recipe and get cookin'!

INGREDIENTS:

1/2 cup all-purpose flour
1 tablespoon garlic salt, such as Lawry’s
1 teaspoon paprika
1 1/2 pounds chuck tender steak, cut into 1-inch cubes
2 tablespoons avocado oil, or other neutral oil of your choice
1 medium onion, chopped
5 small Yukon gold potatoes, unpeeled, cut into 1-inch chunks
3 medium carrots, cut into 1-inch chunks
2 cups water
1 (.87 ounce) packet brown gravy mix
1 (14 ounce) boxes double pie crusts, thawed

DIRECTIONS:

Combine the flour, garlic salt and paprika in a large bowl. Pat the beef dry with paper towels and toss in the flour mixture to coat well.

Heat an instant pot on the SAUTE setting and add 1 tablespoon of the oil. When the oil is hot, add half of the beef and brown on all sides and cook until well browned on all sides, 5 to 7 minutes. Remove to a plate and repeat with the remaining oil and floured beef.

Once all of the beef is browned, add it back to the pot with the onions, potatoes, carrots and any remaining flour in the bowl. Mix the water and gravy packet until smooth, pour over everything and mix well. Seal the Instantpot and set to HIGH PRESSURE for 35 minutes. After 35 minutes, let the pressure release naturally for 10 minutes, then release any remaining pressure.

Preheat oven to 400 degrees.

Unroll the pie crusts and place 1 in a pie plate. Spoon enough of the filling to fill the crust. (If there is any extra, BONUS! Just eat it like a stew — or make 2 pot pies if you have a larger group.)

Unroll and turn the other pie crust onto the pie and crimp the edges together. Cut 4 to 5 small slits in the top crusts with a paring knife. Place the pie on a baking sheet to catch any drips and bake until the filling is bubbly and the crust is golden brown, 25 to 30 minutes. Let cool on a rack for at least 10 minutes before serving.

Yield: 4-6 servings, plus leftover stew

Active: 30 minutes

Total: 2 1/2 hours

Ease of Preparation: Easy

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