(Gluten Free, Soy Free, Nut Free, Egg Free)
This is a great way to use up leftover beef or chicken stew while making some warm and delicious gluten free pot pies. Surprisingly easy to put together, these can be made as a large pie or as four small pies. You can also freeze the premade pies for up to six weeks and cook later!
These pot pies are super easy (even easier if you make just one pie) and full of warm and hearty beef flavors. There’s nothing like a hot dinner to sit down to as the cold weather comes on outside! If you’re not gluten-free, feel free to substitute with your favorite pie crust! Also, make sure to use extra thick beef stew–some of the liquid will cook away during baking, but too-soupy stew will make your pie crusts a bit soggy.
Stews you can use in this recipe:
- Osso Bucco Beef Stew (this is the one you see in the pictures, but any other thick beef stew will work).
- The Wild Mushroom Brisket Beef Stew found in this roundup.
- This Vegetable and Beef Stew.