Categories: Meals
Ingredients
- 2 tbsp. vegetable oil, divided
- 1 lb. ground chuck
- 1/2 lb. ground pork
- 1 1/2 tsp chili powder
- 10 oz. bag frozen vegetable seasoning blend
- 2 garlic cloves, minced
- 2 tbsp. flour
- 1 tbsp. Creole seasoning
- 1 tsp kosher salt
- 1 cup beef broth
- 1/2 cup chopped green onion
- 1/2 cup heavy whipping cream
- 1 package refrigerated piecrusts, at room temp
- 1 tbsp. unsalted butter, melted
Directions
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Preheat oven to 425. In a 9-inch cast-iron skillet, heat 1 tbsp. oil over medium-high heat. Add beef, pork, and chili powder; cook, breaking up meat, until browned, about 5 minutes. Let drain on paper towels.
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Wipe skillet clean. Add remaining 1 tbsp. oil to pan, and heat over medium-high heat. Add seasoning blend and garlic; cook, stirring often, until vegetables are tender, about 8 minutes. Stir in flour, Creole seasoning, and salt. Add broth, and bring to a boil; cook until thickened. Remove from heat; stir in cooked meats, green onion, and cream.
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On a lightly floured surface, unroll 1 piecrust. Brush with water, and place second piecrust on top. Press to seal two crusts together. Place over skillet. Fold excess dough under, and crimp as desired. Cut vents in top of dough to release steam. Brush with melted butter.
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Bake until top is golden brown, 30-35 minutes, covering with foil halfway through baking to prevent excess browning, if necessary.