I use my traditional stew recipe for the inside of this beef pot pie. You can also make a chicken or a straight vegetarian filling as well if you’d like. When making this, I make up the stew and let it cook for about six hours. As soon as it is in the crockpot cooking, I toss the pastry together as it needs to sit in the refrigerator for about the same length of time as the stew.
Crockpot Stew Recipe
1 1/2 pounds stew meat or sirloin steak, chopped into small 1/2 inch pieces
1 cup baby carrots
2 cups cubed potatoes
1 can cream of mushroom soup
1 can tomato soup
1 small can tomato sauce
1 packet dry onion soup mix
1 cup frozen peas
Mix soups, tomato sauce and dried onion soup mix together and dump into crockpot. Add meat, carrots and potatoes. Let cook for 4-6 hours on high heat. Add frozen peas in the last 1/2 hour before stew is done.
Once you have the stew cooking, mix together the butter pastry dough.
Butter Pastry Dough
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. When ready to prepare the pies, remove from refrigerator. Roll dough to 1/8 inch thickness.
Heat oven to 425 degrees. I use ramekin pans for individual pies but you can do one larger pie as well. Spray the inside of the pan with buttered spray. Cut to size for the bottom. Fill with the cooked stew to just below the top. Cut pastry top. Seal the sides. Whisk an egg white until frothy and brush over the top. Decorate with pastry shaped flowers or leaves if desired.
Bake in oven 20-25 minutes on lower oven shelf until the top is nicely browned. Remove from oven and serve.