How to Make Homemade Beef Pot Pies with Sourdough Discard

Pot Pies are delicious!

But the store-bought ones tend to be a disappointment 

For this recipe, I use sourdough discard in both my pie crust and in my pot pie filling

If you don’t have sourdough, you can use any pie crust and just use 3 tbsp of flour and 3 tbsp of water instead of the discard in the filling

Can I use this recipe for any size pot pie?

Yes! I have used a pie pan, disposable pan, and mini glass containers for this recipe

They work great!

I use the pie pan if I am making it for that night, the disposable pans if I plan to freeze it for a future dinner, and the smaller glass containers if I am meal-prepping lunches

What is the difference between a pot pie and a meat pie?

Pot pies and meat pies are the same thing except in two different locations. Pot Pies are American and meat Pies are European 

Another common difference is that Pot pies can have only a pastry top while meat pies have to have a crust

Do I have to use ground beef and frozen veggies for this recipe?

No! You can use different cuts of beef and any veggies that you want.

There is a ton of freedom

I just use ground beef and frozen veggies since they are on hand more often 

Ingredients:

2 9-inch sheets of pie crust (or one batch of my recipe here)

1.5 pounds of ground beef

Salt and pepper to taste

2 tsp garlic powder

2 cups of beef broth

6 tbsp sourdough discard (or 3 tbsp water and 3 tbsp flour)

1 tbsp soy sauce

1 tbsp Worcestershire sauce

3 cups frozen mixed veggies

Optional: 1 large egg to brown the top better

Instructions: 

Preheat the oven to 400 degrees

Start by cooking the ground beef and browning it nicely

Once browned, add broth, seasonings, soy sauce, and Worcestershire sauce

Bring to a light boil before adding the sourdough discard

If you don’t have sourdough discard, use the 3 tbsp water and 3 tbsp flour

Wait for it to start boiling again

It will start getting thick

Add the veggies and wait for it to heat

Roll out your pie crust and line the bottom of the pan of choice.

You can use a pie pan, a disposable foil pan, or a glass container

Use a fork and poke holes in the bottom and sides of the pie crust

Add your filling until the pan is full And slightly heaping

Roll out another piece of pie crust and place it on top

Cut along the edges of the pan to clean them up

Cut a few holes on the top for steam to escape

Bake at 400 for about 45 minutes or until the crust is done

Allow to cool for 10 minutes before serving

If you freeze a batch, bake at 400 degrees for about 70 minutes