Individual Southwestern Beef Pot Pies

Individual Southwestern Beef Pot Pies
44
4 Reviews
Make these tasty cheese cornbread topped pot pies to freeze and eat later.
30 min
Prep Time
1:30
Total Time
6 servings

Ingredients

Pastry

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

Filling

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
salsa
1 tablespoon
chili powder
2 (3/4-ounce) slices
Land O Lakes® Deli American, quartered
1 tablespoon
ground cumin

Directions

  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)

Calories
430
Cholesterol
70mg
Carbohydrates
49g
Protein
22g
Fat
18g
Sodium
880mg
Dietary Fiber
7g

Recipe Comments and Reviews

Rating

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.

Rating

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

Rating

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.

Rating

Easy to make up and freeze

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