Skillet Not Old-Fashioned Beef Pot Pie

• 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 wine
• 1/2 cup chicken broth
• 1 tablespoon tomato paste
• 1/2 teaspoon minced fresh thyme
• 2 cups frozen peas and carrots, thawed

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 1/2 inch cubes.
6. Add remaining tablespoon oil, onion, mushrooms, and 1/2 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 wine 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 onto 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 onto skillet and serve.

crust, filet, salt, vegetable oil, onion, mushrooms, flour, garlic, dry red wine, chicken broth, tomato paste, thyme, carrots

Taken from www.food.com/recipe/skillet-not-old-fashioned-beef-pot-pie-460112 (may not work)