Skillet Not Old-fashioned Beef Pot Pie

Total Time: 27 mins Preparation Time: 12 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 refrigerated pie crust
• 2 (8 ounce) filet mignon (needed for tenderness in a short period time. can use other cuts if you'r ok with chewing)
• salt and pepper
• 2 tablespoons vegetable oil
• 1 onion, minced
• 8 ounces small mushrooms, halved
• 1/4 cup flour
• 2 garlic cloves, minced
• 1/2 cup dry red
• 1/2 cup chicken broth
• 1 tablespoon tomato paste
• 1/2 teaspoon minced fresh thyme
• 2 cups frozen peas and carrots, thawed

Recipe

• 1 preheat oven according to pie crust directions.
• 2 season filets with salt and pepper.
• 3 heat 1 tablespoon oil in 12 inch skillet over medium-high heat.
• 4 brown steaks on both sides, leaving centers rare, about 4 minutes total.
• 5 transfer to plate, let cool, then cut into ½ inch cubes.
• 6 add remaining tablespoon oil, onion, mushrooms, and ½ teaspoon salt to skillet.
• 7 return to medium heat and cook until onion is softened, about 5 minutes.
• 8 stir in flour and garlic and cook, stirring constantly, until flour is well blended (about 1 minute).
• 9 stir in and cook until evaporated, about 30 seconds.
• 10 slowly whisk in broth, tomato paste, and thyme. bring to a simmer.
• 11 cover and cook over medium-low heat until thickened, 8 to 10 minutes.
• 12 while sauce is simmering, unfold pie crust dough and place a nonstick baking sheet. bake according to package directions.
• 13 stir peas and carrots and beef with juices into skillet.
• 14 continue to simmer until heated through, about 2 minutes.
• 15 season with salt and pepper to taste.
• 16 when pie crust is done, carefully slide skillet and serve.