Beef Pot Pie / Pies

• 1 lb stir-fry beef, strips, cut into bite-size pieces
• 1 (16 ounce) bag frozen mixed vegetables
• 1 (10 1/2 ounce) condensed cream of mushroom soup
• 1 (1 1/4 ounce) envelope brown gravy mix
• 1 cup water
• 2 cups flour
• 23 cup shortening
• 12 teaspoon salt
• 6 -8 tablespoons cold water

1. Preheat oven to 450 degrees (F).
2. Begin by frying beef in just a touch of olive oil or canola oil; season to taste (I like to use season salt and coarse pepper).
3. While meat is cooking, mix frozen veggies, cream of mushroom soup, and brown gravy mix together.
4. Add enough water to create a gravy suitable to your liking (less water for thick gravy, more water for thin gravy).
5. Just be sure that the gravy isn't too runny, otherwise it will run over during baking.
6. Add cooked beef to mixture; mix all ingredients well.
7. Let stand while making the crust.
8. To make crust, add first three ingredients together.
9. Cut with knife or pastry blender into pea-size or smaller pieces.
10. When all ingredients are well blended, add one (1) tablespoon of water to mixture and combine.
11. Continue adding a tablespoon of water to the mixture and combining until all the dough is moistened (from Better Homes & Gardens Cook Book, 11th ed.
12. ).
13. Roll out bottom crust, then press into individual pie pan.
14. Add meat and veggie mixture, being careful to not overfill.
15. Lay top crust over mixture and trim both crusts close to pie pan.
16. Seal edges with a fork.
17. Place on aluminum foil-lined cookie sheet and place in preheated oven.
18. Bake for 40-60 minutes or until crust is golden brown.
19. After baking, allow to stand for 5-10 minutes before eating.
20. Then, ENJOY!
21. We love these pot pies because they are very filling and flavorful.

stirfry beef, mixed vegetables, condensed cream, brown gravy mix, water, flour, shortening, salt, cold water

Taken from www.food.com/recipe/beef-pot-pie-pies-243109 (may not work)