I got this super easy recipe from Real Simple. The pot pie is cooked right in the skillet, so you don’t lose any flavor, and it’s got carrots and squash to liven things up. The best part is the puff pastry top! It’s a great one-pot winter dish.
2 Tbsp. extra-virgin olive oil
1 lb. boneless chuck roast, fat trimmed, cut into ¾-in. pieces
1 tsp. kosher salt
1 tsp. black pepper
6 Tbsp. all-purpose flour, divided
1 ½ cups chopped leeks (from 2 medium leeks)
1 cup chopped carrots (from 2 large carrots)
2 Tbsp. chopped fresh thyme, divided
½ cup stout beer (we used non-alcoholic beer)
2 ½ cups beef stock
1 cup chopped butternut squash
½ (17.3-oz.) package of frozen puff pastry sheets, thawed
1 large egg, lightly beaten
1 Tbsp. water
Preheat oven to 425 °F. Heat the oil in a 10-inch cast-iron skillet over medium-high (I used non-stick – the main thing is that it can go in the oven, really). Toss together the beef, salt, pepper, and 2 tablespoons of the flour in a medium bowl. Add to skillet; cook, stirring often, until the pieces are browned on all sides, about 8 minutes. Add the leeks, carrots, and 1½ tablespoons of the thyme. Cook until the vegetables begin to soften, about 4 minutes. Add the beer; cook 1 minute, stirring to loosen any browned bits from the bottom of the skillet. Whisk together the stock and the remaining flour; add to the skillet and bring to a simmer, stirring frequently. Reduce heat to medium; cook, stirring occasionally, until the beef is tender and the sauce thickens, 30 to 35 minutes, adding the squash after 15 minutes.
Roll out the puff pastry gently into a 12-inch square. Place the pastry over the simmering beef mixture. Whisk together the egg and water; brush over the pastry. Cut several slits in the center of the pastry. Bake in oven until the
pastry is golden brown, about 15 minutes. Sprinkle with the remaining thyme and serve.