Beef Pot Pie I Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Apr. 10, 2004
It was tasty, but I agree with other reviewers - not quite enough sauce. Will add some broth next time. I had pork tenderloin on hand, which I decided to use instead of beef, and it was good. I also used refrigerated pie crusts in lieu of the puff pastry.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Petaluma, California, USA

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Reviewed: Jan. 12, 2004
I added some beef broth and cornstarch to the recipe to make more gravy. Also added a little more beef and placed in individual backing dishes and then it only made 5 servings
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Reviewed: Sep. 13, 2002
It is a little time consuming but it was worth it. I believe the previous person used phyllo dough instead of puff pastry. I used the puff pastry and I also added 1/2 cup beef broth. Then I added 2 tbls butter along with 1/4 cup cream. Gave it a richer flavor. Thanks
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Reviewed: Nov. 3, 2000
I don't know if I did something wrong in prep, but I didn't think the sauce was nearly thick enough. Also, the phyllo dough was lacking the nice flavor of a traditional crust. I don't think I'll make this one again.
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Reviewed: Apr. 18, 2000
This was a little time consuming, but totally worth it! I increased the quantities of the veggies (almost double) and used a double pie crust vs. the puff pastry. It was delicious!
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Photo by Shelly Barton

Cooking Level: Expert

Home Town: Danville, Illinois, USA
Living In: Fort Wayne, Indiana, USA

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Displaying results 21-25 (of 25) reviews

 
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