Skillet Not Old-Fashioned Beef Pot Pie
- refrigerated or homemade pie crust
- filet mignon (needed for tenderness in a short period time. can use other cuts if you'r ok with chewing)
- salt and pepper
- 2 Tbsp
- vegetable oil
- onion, minced
- 8 oz
- small mushrooms, halved
- 1/4 c
- garlic cloves, minced
- 1/2 c
- dry red wine
- 1/2 c
- chicken broth
- 1 Tbsp
- tomato paste
- 1/2 tsp
- minced fresh thyme
- 2 c
- frozen peas and carrots, thawed
Season filets with salt and pepper.
Brown steaks on both sides, leaving centers rare, about 4 minutes total.
Add remaining tablespoon oil, onion, mushrooms, and ½ teaspoon salt to skillet.
Stir in flour and garlic and cook, stirring constantly, until flour is well blended (about 1 minute).
Slowly whisk in broth, tomato paste, and thyme. Bring to a simmer.
Cover and cook over medium-low heat until thickened, 8 to 10 minutes.
Continue to simmer until heated through, about 2 minutes.
When pie crust is done, carefully slide onto skillet and serve.