Heat oven to 400°

This recipe is flexible, you can put it in a 9" pie plate 2-5" pie tins, or smaller baking dishes.

I used 3 aluminum pie tins.

I rolled the pie crust, then cut it 4 inches round with a little flour. I used the rim of a round bowl to create the circle. Before getting the filling ready I pressed the edges with a fork to make the crimped design and cut a crisis cross in the center to allow steam to release and avoid the pie bubbling over.

For the filling:

Slice the beef into thin strips.

In a hot skillet add the beef and stir fry it until it’s all browned nicely in a tablespoon of butter/oil.

Next, add in the onion and stir.

Then you’ll add in the carrots and peas.

Mix the beef broth, Worcestershire, and soy sauce with cornstarch, pour over the beef and simmer.

The sauce will thicken (add more cornstarch and water if it’s not thick enough)

Place the beef mixture into the pie plates/dishes.

Place the prepared pie crust and stretch it just a bit to cover the filling.

Place the pies on a baking sheet in case there was any spillover and to help to transfer them to and from the oven evenly.

Bake for 15-30 minutes or until the beef pot pies are bubbly and heated thoroughly and the pie crust is golden and cooked.

Remove pot pies from the oven and allow to cool 10 minutes before serving.