Individual Southwestern Beef Pot Pies

Individual Southwestern Beef Pot Pies
4 Reviews
Make these tasty cheese cornbread topped pot pies to freeze and eat later.
30 min
Prep Time
Total Time
6 servings



1 cup
all-purpose flour
1/2 cup
1 tablespoon
1/3 cup
Land O Lakes® Butter, softened
6 to 7 tablespoons
cold water


1 tablespoon
Land O Lakes® Butter
1/2 pound
top round steak, cut into 1/2-inch pieces
2 tablespoons
all-purpose flour
1 cup
beef broth
1 (15-ounce) can
black beans, rinsed, drained
1 (11-ounce) can
corn, drained
1/2 cup
1 tablespoon
chili powder
2 (3/4-ounce) slices
Land O Lakes® Deli American, quartered
1 tablespoon
ground cumin


  1. Heat oven to 350°F.
  2. Combine 1 cup flour, cornmeal and sugar in bowl; stir to mix. Stir in 1/3 cup butter with fork until mixture resembles coarse crumbs. Stir in enough water just until dough forms a ball. Wrap in plastic food wrap; refrigerate.
  3. Melt 1 tablespoon butter in 10-inch skillet until sizzling; add steak pieces. Cook over medium-high heat 2-4 minutes or until browned. Reduce heat to medium. Add 2 tablespoons flour; stir to coat steak pieces. Add broth, continue cooking 3-5 minutes or until steak pieces are no longer pink and sauce thickens and comes to a boil. Stir in all remaining filling ingredients. Continue cooking 3-4 minutes or until heated through.
  4. Divide pastry dough into 6 equal parts. Pat each piece of dough on floured surface into 4-inch circle. Place about 2/3 cup filling into each of 6 (12-ounce) custard cups or ovenproof bakeware. Place dough circles over filled dishes. Cut several slits in top of crust with sharp knife. Place pies onto ungreased baking sheet; loosely cover with aluminum foil. Bake 30 minutes. Uncover; continue baking 30-35 minutes or until crust is light golden brown.

Recipe Tips

- For easy clean-up, use 6 (4 1/2x1 1/4-inch) foil tart pans instead of custard cups. They can be purchased in the disposable bakeware section of the supermarket.

To make ahead, assemble these individual pot pies as directed; cover each with aluminum foil and freeze them up to 2 months. Thaw in refrigerator for 24 hours. Bake as directed.

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and Reviews


I assembled this casserole and thought it seemed to have to little fluid. I added a little more broth. In hind sight I should have gone with my first instinct that this was going to be too dry, and it was. Has a great flavor. I will make again and without hesitation add more broth.


This is a delicious recipe.. Quick and easy and super tasty, I will be making this often this winter!


This recipe is very simple to make and is great, not only for a quick make ahead meal, but also when you are having unexpected company on a cold winter day for lunch or dinner.


Easy to make up and freeze

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