Beef Pot Pie - The Best!

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 2 -3 stalks celery, diced
• 2 cups carrots, coins (grimway pre-sliced carrot coins in produce aisle)
• 1 small onion, diced
• 2 chicken bouillon cubes
• 1 tablespoon minced garlic (i use refrigerated jar)
• 1 (1 lb) package boneless beef chuck (1 package of tips or cut beef into bite size pieces note -- chuck has best flavor for this recipe bu)
• 1 pillsbury ready-made pie crust (2 pie shells per package)
• olive oil
• butter
• 1 (10 1/2 ounce) can campbell's beef gravy
• pam cooking spray

Recipe

• 1 boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
• 2 meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
• 3 drain meat when done & return to pot. add 1 can campbell's beef gravy. then drain vegetables & add to meat & gravy. simmer on low.
• 4 spray deep pie dish (i use quiche' dish) with pam.
• 5 roll out pie crust & press into dish & up sides. add beef/vegetable mixture.
• 6 cover with top crust & press together both crusts then flute edges. pierce top crust with fork to vent steam.
• 7 bake 450 degrees x 35-45 minute until crust golden brown. after 20 minute cover edges with foil as to not burn.