The only thing better than a hearty beef stew that has cooked itself in a slow cooker while you were at work is that same stew transformed into a flaky pastry-topped pot pie. The recipe below takes a classic slow cooker beef stew, with chunks of meat and lots of veggies, and tops it with a crust of buttery puff pastry.
Cooking the crust separately here is easy and it ensures that all those flaky layers stay nice and crisp. Instead of puff pastry, you could use refrigerator biscuits or even rounds of pie crust. If you want to get fancy, go ahead and fill a par-baked pie crust with this stew, top it with another round of crust, and bake until golden brown.