Beef Pot Pie - the Best!

Ingredients

• 2-3 stalks celery, diced
• 2 cups carrots, coins (Grimway pre-sliced carrot coins in produce aisle)
• 1 small onion, diced
• 2 chicken bouillon cubes
• 1 tablespoon minced garlic (I use refrigerated jar)

• 1 (1 lb) package boneless beef chuck (1 package of tips or cut beef into bite size pieces Note — chuck has best flavor for this recipe bu)
• 1 pillsbury ready-made pie crust (2 pie shells per package)
• olive oil
• butter

• 1 (10 1/2 ounce) can campbell's beef gravy
• Pam cooking spray

Directions

1. 1

   Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.

2. 2

   Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.

3. 3

   Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.

4. 4

   Spray deep pie dish (I use quiche' dish) with Pam.

5. 5

   Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.

6. 6

   Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.

7. 7

   Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.