Prime Rib Pot Pie


We had a ton of prime rib left over from last night.  So, we decided to try something different.  We googled “prime rib leftovers” and found a delicious recipe for Prime Rib Pot Pie.  It was a bit time consuming to make on a “school night” but at the end of the day, it turned out WONDERFUL!!

We used Ina Garten’s Chicken Stew with Biscuits recipe, but substituted prime rib and beef broth/bouillion cubes where it called for chicken.  We also decided to skip the biscuits as they seemed like they would be too dense and heavy and instead used a puff pastry recipe…which was DELICIOUS!!

I would recommend starting out by making the fast and easy puff pastry.

The recipe calls for:

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt*
  • 1/2 teaspoon baking powder
  • 1 cup cold unsalted butter,* cut in pats
  • 1/2 cup sour cream
  • *If you use salted butter, reduce the amount of salt to 1/4 teaspoon
  • Whisk together the flour, salt, and baking powder.
  • Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.
  • Stir in the sour cream; the dough won’t be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads.
  • Pat the dough into a rough log, and roll it into an 8″ x 10″ rectangle.
  • Chill the dough for at least 30 minutes before using. To make pastry, roll into desired size.
Next, begins the preparation of the pot pie filling

  • Left Over Prime Rib, cubed
  • Kosher salt and freshly ground black pepper
  • 5 cups beef stock, preferably homemade
  • 2 beef bouillon cubes
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup chopped yellow onion (1 onion)
  • 1 lb sliced mushrooms
  • 3/4 cup flour
  • 1/4 cup heavy cream
  • 2 cups medium diced carrots (4 carrots), blanched for 2 minutes
  • 1 10-ounce package frozen peas (2 cups)
  • 1 deep dish ready made pie crust
  • 1 egg mixed with 1 tablespoon water, for egg wash
Heat the beef broth and beef bouillon cubes in a pot.  In a dutch oven, saute the chopped onion and mushrooms in the butter until wilted.  Add the flour and stir constantly for 2 minutes.  Add the beef broth/beef bouillon to the onion/mushroom/flour mixture and continue to stir as it thickens.  Add salt, pepper, and heavy whipping cream.  Add the leftover cubed prime rib, carrots, and peas.

Mix well.

Place the mixture into a deep dish pie crust.

Place the pie crust on a sheet pan lined with parchment paper or wax paper.   Bake at 350 degrees for 15 minutes.  In the meantime, take the puff pastry dough mix that has been in the freezer and cut it into a circle to fit the circumference of the pie shell.

Remove the stew from the oven and arrange the puff pastry dough on top of the filling. Brush it with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the dough is brown and the stew is bubbly.

This dish is definitely in the category of “comfort food”.  It was so yummy and so worth the extra effort of cooking it during the middle of the week.  Gregg was skeptical and kept saying that he would’ve made the “white trash” version of it…but after he tasted it…he was sold!!  For those of you that would prefer to make it with chicken…you can simply substitute the beef ingredients for chicken ingredients.

I hope you enjoy this dish as much as we did!!


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