"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Homemade Beef Pot Pie Recipe

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This recipe for Homemade Beef Pot Pie, by , is from The Eshleman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ann Brubaker


4 lbs beef chuck roast
6 medium potatoes cubed
4 cups beef broth or stock, split
1 tbsp dried minced onion or 2 tbsp diced onion
tsp pepper
tsp dried rosemary, crushed
tsp thyme
water, enough to cover potatoes
dried parsley
1 pkg beef gravy mix (mix according to directions) or a jar of beef gravy
Pot pie noodles (recipe below)

Sprinkle beef roast with pepper & put in crock pot.
Add 2 cups of beef broth, 1 cup of water, onions & rosemary.
Cook on high for 4-5 hrs or on low for 7-8 hrs.
When meat is pull apart tender, take out & pull apart. Set aside.

When meat is almost done:

Peel & cube potatoes.
Cook potatoes in a dutch oven with enough water to cover them. Boil until al dente. Do not drain the potatoes.
Add the beef broth from the crock pot, 2 cups of beef broth & the beef gravy mixture & bring back to a boil.
Add the pot pie (recipe below),parsley & thyme.
Add meat & simmer for 10-15 mins. until pasta is cooked.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Pot Pie Noodle Recipe:
3 cups flour
2 eggs
In a large bowl, add all ingredients. Add the water a little at a time while mixing the dough with your hands. The dough is ready when the mixture forms a slightly sticky ball. If too wet, add more flour. If too dry, add more water. It may be easier to split the dough into 2 balls. On a clean, flat surface, sprinkle flour and roll out each ball with a rolling pin. Use additional flour to keep pin from sticking to dough. Roll until about 1/8 inch thickness & then cut into squares. Allow the dough to dry for about 10 minutes.




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