This recipe for old fashioned pot pies is inspired by similar meat pie recipes that were popular in cook books from the mid-1800s. Made easy by using classic, pre-formed pie shells from Wick's Pies, these come together quickly for a hearty dinner that everyone will love.
It's always fun to compete in a recipe contest, and when I was invited to take part in Wick's Blogger Recipes Challenge, I knew it would really be a joy to create something special with their light, flaky crusts.
I don't usually use pre-made crusts, with their long lists of ingredients and dubious textures, but Wick's pie crusts are the real deal. With no trans fats, and a short list of quality ingredients, they give you that classic flaky texture that every perfect pie crust should have.
In the end, I reached back in time for inspiration, when creating this recipe. Browsing meat pie recipes of the 1860s and 70s, I settled on hearty little old-fashioned ham and beefsteak pies.
In true old-time fashion, these pies are packed with meat and gravy. You won't find carrots, peas, or other vegetables in here, like you would a more modern pot pie. A nice salad goes really well served alongside, and lets the meat take center stage, tucked into that flaky, decadent pie crust.
Thanks to the pre-made crusts, this is a quick and simple dinner to make. Choose a good quality beef for these, since the flavor really will shine through, but it doesn't need to be a pricy cut. Something like top round works really well in a dish like this.
One of my favorite things about working with these lovely little crusts from Wick's, is how much time they save! With not needing to mix up crusts, and roll them out, it makes it so you can take some time to dress up those crusts a bit. These dough circles are an absolute invitation to play!
When you're thawing your crusts, consider pulling out an extra dough circle, to use for your embellishments. Get out your little cookie cutters, and just give yourself a bit of time to have fun. Pies should be fun, shouldn't they?
One other little touch that helps these crusts shine (figuratively and literally!), is a light egg yolk wash. This is purely optional, but I love the slightly glossy, finished look this give a nicely-baked pie crust. (You'll find directions for this, down in the recipe.)
Use a pastry to very lightly spread it on, and give special attention to the details that you really want to enhance.
These crusts are so forgiving, they're really a pleasure to work with! Do make sure that you add a few cuts to those top crusts, so that the steam can escape as the pies bake.
These sweet little 6" pies take only about 40 minutes to bake, and they're done with the crust is golden, and the gravy bubbles up.
Wick's pie crusts can be found at retailers throughout the US. Check out their website to find a location near you.
For more recipe inspiration, you can also follow them on Facebook, or Instagram.
My kids so enjoyed these little pies. The delicious, flaky bits of crust that decorated the top especially delighted them.
I hope you enjoy these old-fashioned pies as much as we do! They're such a quick way to make a hearty, comforting dinner, that's sure to make everybody smile.
📖 Recipe
Ingredients
- 1 pound beef steak
- 8 ounce ham steak
- 2 tablespoons butter
- 4 tablespoons flour
- ¼ teaspoon ground black pepper
- ¾ teaspoon salt
- ⅛ teaspoon ground cloves (optional)
- 3 Wick's Pies 6" deep dish uncooked pie shells
- 3 Wick's Pies 6" dough circle sheets
Instructions
- Start by thawing your Wicks' pie crust shells, and dough circles. Remove from the freezer, and bring gently to room temperature.
- Pre-heat oven to 350℉
- Thinly cut beef into bite-sized slices. Place in a saucepan, and add enough water to cover. Bring to a low boil, simmering gently for 30 minutes.
- Meanwhile, chop ham into small cubes, and add to a large heat-proof bowl.
- When the beef has finished simmering, remove the slices from the pot, reserving the liquid it's been simmering in. Add beef to ham, and toss to mix evenly.
- Divide the ham and beef between the three pie shells.
- In a small dish, whisk the ¼ flour with just enough water to thoroughly blend to a thin paste, making sure there aren't any lumps. Slowly add to the reserved beef broth, whisking constantly until it's thoroughly whisked in.
- Bring liquid back to a gentle simmer, stirring until thickened. Add butter, salt, pepper, and ground cloves. Then adjust seasoning to taste, adding a little additional salt or pepper if desired.
- Add thickened gravy to the pies, filling to just below the rim of the crust.
- Place dough circles in place, gently sealing the circles to the bottom edge of the crust, and crimping with fingers or a fork. Add a few slits or cuts to the upper crust, to allow steam to vent, and decorate the crust if you like.
- To give the crust a golden, glossy finish: blend an egg yolk with 1 tablespoon water, then brush onto the crust thinly with a pastry brush.
- Place pies in oven, with a baking tray underneath to catch any gravy that might escape. Bake 40-50 minutes, until crust is golden brown, and gravy is bubbling through slits in the crust.
- Remove from the oven, and allow to cool slightly before serving.
Anna Chesley
Anna Chesley is a freelance writer living a homestead lifestyle, with a special love for family travel, old books, vintage skills, and seaside living. In addition to founding Salt In My Coffee, she runs the website, New England Family Life, as well as The 1800's Housewife, a website devoted to re-creating authentic 1800's recipes.
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