Cooking With Crock Pots: Truffled Beef Pot Pie

Ready for yet another confession??   We received a crock pot for a wedding gift 5 years ago and I have never used it, not once.   I have nothing against crock pots, but normally I just cook things in my LeCreuset pots.   So when crock pot contacted me and asked if I wanted to participate in a crock pot cooking contest, I immediately thought, yes!  It was the perfect nudge to inspire me and get me using my crock pot.  

Crock Pot recently came out with 3 new seasoning packets (beef stew, pot roast, and BBQ)  and the challenge was to create a recipe that used one of the seasoning packets.   Easy enough, right?  Let your imaginations run wild.  Best part is the contest is still open and anyone can enter thru November 25th.   If you have a fabulous crock pot recipe,  just submit it here.  The winner gets a years supply of groceries valued at $8500.  I know I would be all over some free groceries. 

My first experience with the crock pot turned out amazing.  Why did I wait so long to use this easy appliance.  I tossed everything in around lunch and come dinner time it was perfectly cooked and I had nothing more to do than sip my wine. 

Here is the recipe Matt and I came up with.  It is a mix between beef stew and chicken pot pie.  Oh and it is truffled.  This one decadent comfort food dish you will love!   We decided to mix it up and use two seasoning packets in our dish.  We loved the Beef Stew and Pot Roast mixes so much we combined them.  I would say it was a genius idea.  Best of both worlds.  This is was so easy to whip together and super delicious.  Here's to hoping I win:)  You should totally make this for your family and enter the contest.

Seriously though if anybody has great slow cooker recipes send them my way.  I loved how easy it was to throw all this in the pot and then dinner was ready!

{TRUFFLED BEEF POT PIE WITH PUFF PASTRY CRUST}

- 2 LBS BEEF STEW MEAT

- 2 CARROTS SLICED

- 2 PARSNIPS SLICED

- I PINT SLICED WHITE MUSHROOMS

- 4 YUKON GOLD POTATOES DICED

- 1 CUP FROZEN PEARL ONIONS

- 1 CUP FROZEN PEAS

- 1 CREAM OF CELERY SOUP

- 1/2 CUP RED WINE

- 1/2 CUP WATER

- 1/2 BEEF STEW SEASONING PACKET

- 1/2 POT ROAST SEASONING PACKET

- PUFF PASTRY SHELLS (IN FREEZER SECTION)

-  3 TABLESPOONS TRUFFLE OIL

- 3 TABLESPOONS FLOUR

- PARSLEY FOR GARNISH (OPTIONAL)

SPREAD THE MEAT IN BOTTOM OF YOUR SLOW COOKER AND SPRINKLE WITH 1/2 PACKET BEEF STEW MIX AND 1/2 PACKET POT ROAST MIX.  LAYER ON NEXT 6 INGREDIENTS.  IN A SEPARATE BOWL WHISK TOGETHER CREAM OF CELERY, RED WINE AND WATER.  SPREAD MIXTURE OVER BEEF IN CROCK POT.  COOK ON LOW 8 HOURS.  WHEN MEAT MIXTURE IS DONE STIR IN 3 TABLESPOONS FLOUR AND 3 TABLESPOONS TRUFFLE OIL.  

PREHEAT OVEN TO 425 DEGREES AND COOK PUFF PASTRY SHELLS 20 MINUTES.

SPILT SHELLS INTO 2-3 PIECES.  LAYER SHELLS IN BOWL AND SPOON BEEF POT PIE MIXTURE OVER THEM.  DRIZZLE WITH TRUFFLE OIL AND GARNISH WITH FRESH PARSLEY.