Starter ships fresh at ambient temperature.
Upon receipt, store unopened at room temperature in cool, dark place for up to 18 months. Once opened, store in refrigerator and enjoy within 6 months.

1 1/2 lb. (750g) beef chuck, cut into 1/2" (12mm) cubes
Salt
Freshly ground pepper
2 Tbs. olive oil
1 jar pot pie starter (included)
1/2 cup (125ml) heavy cream (optional)
1 rolled-out round of pie dough or puff pastry, approx. 12" (30cm) diam., 1/8" (3mm) thick, chilled
1 egg lightly beaten with 1 tsp. water

Position rack in center of oven and preheat to 375°F (190°C).
Season beef with salt and pepper. In 10" or 12" (25cm or 30cm) diam. skillet, warm oil over medium-high heat. Working in batches, add beef and cook until lightly browned, approx. 5–8 minutes per batch. Return beef to pan. Add pot pie starter and heavy cream, if using, and stir to combine. Cook for approx. 1 minute, then remove pan from heat.
Pour mixture in 9" (23cm) diam. pie dish and top with chilled dough round.
To make skillet pot pie, keep mixture in pan and top with dough round. Crimp edges around rim to seal.
Cut 3 slits in center of dough and brush with egg wash.
Bake until crust is golden brown, approx. 50–55 minutes, covering edges with foil if they start to brown too quickly. Transfer pot pie to wire rack and let it rest for 1 hour before serving.
Makes 1 pot pie (approx. 6 servings).
Test Kitchen Tip: To make mini pot pies, divide mixture evenly among ramekins or cocottes. Top with smaller rounds of dough or puff pastry.

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