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Note: For this recipe, we bought a whole chuck roast and trimmed the fat and gristle to render down and used to sear the meat. Alternatively, you could buy three pounds of chuck stew meat and then you would sear in the optional butter and oil listed in the ingredients. (We highly recommend rendering your own fat from the beef for a fantastic deep rich flavor.)
Also, note: We used 12-ounce aluminum pie tins which are freezer safe. Feel free, however, to use any 12-ounce ramekins or mini pie plates if you don’t plan to freeze the pot pies.
Filling
4 ¼ pounds chuck roast
1 cup all-purpose flour
2 ½ teaspoons kosher salt, divided
1 ½ teaspoons freshly ground black pepper, divided
Optional ¼ cup butter, see note in instructions
Optional ¼ cup extra virgin olive oil, see note in instructions
2 teaspoons dry thyme leaves
1 tablespoon chopped garlic
2 cups onion, coarsely chopped
1 cup sliced celery
4 quarts beef stock or broth
2 cups carrots, cut into ½ inch dice
1 pound bag parsnips, cut into ½ inch dice
1 ½ pounds new red potatoes, peeled and cut into 1 inch dice
¼ cup extra virgin olive oil
2 cups frozen green peas, thawed
Crust
7 ½ cups all-purpose flour, divided
1/3 cup granulated sugar plus one teaspoon, divided
1 tablespoon kosher salt, divided
3 sticks (1 ½ cups) cold unsalted butter, cut into pats, divided
1 ½ cups vegetable shortening, cut into pieces and frozen, divided
1 ½ cups buttermilk, divided
1 egg
Prepare the Crust
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Find it online: https://www.afamilyfeast.com/individual-beef-pot-pies/