Chipped Beef Pot Pie

Serves: 6
Total Calories: 409


1 cup chopped onion
4 ounces dried beef, cut up
1/4 cup hot fat
2 tablespoons flour
1/4 - 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups thinly sliced carrots
2 cups thinly sliced potatoes
2 cups water
1 beef bouillon cube
pastry, to cover casserole (optional)


Sauté onions and beef in hot fat. Stir in flour and seasonings. Add remaining ingredients and bring to a boil. Cover and simmer 5 minutes. Place in greased baking dish and top with pastry. Bake at 425° for 25–30 minutes.

In order to never have to make a pastry top especially for this recipe, I always save the leftovers whenever I bake pies. I either freeze the leftovers in the shape of a small circle, or else I cut every little scrap of leftovers into geometric shapes. When arranged on top of the casserole, it makes an attractive design.

Nutritional Facts:

Serves: 6
Total Calories: 409
Calories from Fat: 169

This Chipped Beef Pot Pie recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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