I recently made my first pot pie and wanted to experiment with steak. This turned out great, however, I did have a little trouble with the crust cracking a little during baking. It still turned out delicious!
Boil water in in a medium-sized pot and cook potatoes for about 15-20 minutes. Once potatoes are fork tender, drain in a colander.
In a small saucepan, heat the beef stock and dissolve the bouillon cubes in the stock.
In a large pot, melt the butter and saute the mushrooms, garlic, green bell pepper and onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot beef stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt and 1/2 teaspoon pepper. Add the sliced steak, carrots, peas, potatoes, mushrooms, onions, broccoli and fire roasted tomatoes. Add the Italian seasoning and mix well.
Slowly add in the milk and Parmesan cheese. Mix well.
Lightly spray two 9-inch pie dishes with non-stick cooking spray. Carefully unroll one pie crust and press down and onto sides of pie dish. Using a pastry brush, spread butter on the crust. Pour mixture into crust until it almost reaches the top of the dish. Carefully unroll the second pie crust and place on top of the chicken mixture. Pinch edges together. Brush the top of the pie crust with butter. Using a knife, make a slit about 1 to 2 inches on top of pie crust. Bake for 1 hour or until crust is light golden brown. Brush more butter on top of crust, if desired. After slicing and plating the pot pie, garnish with green onions, if desired.