Beef Pot Pie with Barley, Asparagus& Mushrooms

Beef Pot Pie with Barley, Asparagus & Mushrooms

I had a big hunk of leftover beef chuck pot roast and wanted something different than the standard Beef Pot Pie, so I threw this together. My very sweet Mother-In-Law, Arlene, was visiting for the first meal of beef pot roast, and suggested using Asparagus with the leftover beef in a pot pie. I used all the cheaters I could find: Knorr Packaged Brown Gravy Mix, Pillsbury Pie Crusts, Better than Boullion Beef Stock base, and pre-sliced mushrooms. It was just under 3 hours to make start to finish. The asparagus was crispy and perfectly cooked.


2-3 cups leftover cooked beef, chopped
1/2 cup pearl barley
2 cups beef stock or water with boullion cubes
3 cups brown gravy
1/2 pound aspargus cut into 3/4" pieces (about 1.5 cups)
6 ounces Crimini mushrooms, sliced
1 T butter
Pie crust for 8" pie (top and bottom)


Put the beef broth (or water seasoned with boullion) and barley in a medium-large pot and bring to a boil. Cook for one hour or until tender, adding more water if needed. In a medium skillet, over medium-high heat, melt the butter. Add mushrooms with a speck of salt and pepper, and cook over lively heat until they have lost their moisture, 3-4 minutes. stirring frequently. Cool barley and mushrooms 10-15 minutes before proceeding.

Mix the meat, gravy, barley, asparagus and mushrooms in a bowl and put into prepared crust. Bake in 350F oven for 40 minutes or until nicely browned. Cool for 15 minutes before serving.