Beef Pot Pie - The Best!

• 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

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.

celery, carrots, onion, chicken bouillon cubes, garlic, boneless beef chuck, crust, olive oil, butter, campbells beef, spray

Taken from www.food.com/recipe/beef-pot-pie-the-best-285517 (may not work)