Goodness, goodness. I’d forgotten how warm and satisfying a pot pie could be. These pepper steak pot pies sure hit the feel-good spot for me, and I hope they’ll do the same for you.
Pepper Steak Pot Pie
I made these pot pies in the Panasonic FlashXpress Toaster Oven. This ain’t your mama’s toaster oven!
There’s no need to preheat, it’s quick cooking and has dual infrared heating technology! The near and far infrared work together to help cook food more evenly.
The far infrared cooks the outside of the food, and it gave my pot pies their beautiful golden brown color. The near infrared penetrates inside the food to make sure it’s cooked and heated properly, so my pot pies were hot and steamy when I cut into them.
I mentioned that no preheating is needed (and we love that, don’t we?), but I haven’t mentioned that the oven heats from 250 to 500 degrees.
Because the toaster oven is much smaller than a conventional oven, I find that adjusting the temperature down a bit works best. If you’re using the cook timer, it can be set up to 25 minutes. If you need to go a bit longer, simply add more time.
My potpies went into a perfectly cold oven and were browning and bubbling before I knew it!
The Panasonic FlashXpress Toaster oven also has six preset cooking modes: Toast,Waffle, Roll, Pizza, Quick, and Hash Brown, which I expect I’ll be using a lot!
But for now, let’s eat some Pepper Steak Pot Pie!
Enjoy every bite!
Pepper Steak Pot Pie
- 1 lb shaved ribeye
- 2 large poblano peppers diced
- 1/2 Vidalia onion diced
- 1 10 oz can Ro*Tel diced tomatoes with green chilies
- 1 15.5 oz can pinto beans, rinsed and drained
- 1 11 oz can mexican-style corn, drained
- 1 10 3/4 oz can condensed cheddar cheese soup
- 2 Tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 2 refrigerated prepared pie crusts
- Cook meat in saute pan for about 4 minutes. Add peppers; saute 2 minutes. Add onions; saute 2 minutes. Then add tomatoes and saute 1 more minute. Turn burner heat down to low.
- Add beans, Mexican corn,cheese soup and spices. Mix thoroughly.
- Line baking dishes with pie crust. Divide mixture evenly between baking dishes, then cover with a top layer of pie crust and seal edges as best you can. Prick to vent. Sprinkle cilantro on top.
- Bake at 320 degrees for 45 minutes.