A hearty and flavorful beef pot pie with a thyme-infused crust, perfect for a comforting meal.
Combine the flour, cold butter, salt, and dried thyme in a food processor.
Pulse the mixture to avoid overworking the dough, which ensures a tender crust.
Gradually add ice-cold water while pulsing until the dough forms a ball.
Add water slowly to prevent the dough from becoming too sticky.
Divide the dough into two portions, wrap them in plastic wrap, and refrigerate.
Chilling the dough makes it easier to roll out and prevents shrinkage during baking.
In a pressure cooker, combine the beef, onion, Worcestershire sauce, beef broth, garlic powder, pepper, and thyme.
Cut the beef into uniform pieces for even cooking.
Cook under pressure for 15 minutes, then let the pressure release naturally.
Allowing the pressure to release naturally keeps the meat tender.
Boil the carrots and potatoes until tender, about 10 minutes, then drain.
Cut the vegetables into similar sizes for even cooking.
In a mixing bowl, whisk together the butter and flour to form a roux, then gradually add the beef broth to create a gravy.
Whisk continuously to avoid lumps in the gravy.
Combine the cooked beef, vegetables, and gravy in a bowl.
Mix gently to avoid breaking the vegetables.
Roll out one portion of the dough and line a pie dish.
Dust the rolling surface with flour to prevent sticking.
Fill the pie with the beef mixture, then roll out the second dough portion and cover the pie.
Seal the edges well to prevent the filling from leaking.
Brush the top with milk and sprinkle with thyme and pepper.
Use a pastry brush for even application of milk.
Bake at 400°F for 35-40 minutes until golden brown.
Place the pie dish on a baking sheet to catch any drips.
Let the pie cool for 20 minutes before serving.
Cooling allows the filling to set, making it easier to slice.
