Skillet Not Old-Fashioned Beef Pot Pie - cooking recipe

Ingredients

1 refrigerated pie crust
2 (8 ounce) filet mignon (needed for tenderness in a short period time. Can use other cuts if you'r ok with chewing)
salt and pepper
2 tablespoons vegetable oil
1 onion, minced
8 ounces small mushrooms, halved
1/4 cup flour
2 garlic cloves, minced
1/2 cup dry red wine
1/2 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon minced fresh thyme
2 cups frozen peas and carrots, thawed

Preparation

Preheat oven according to pie crust directions.
Season filets with salt and pepper.
Heat 1 Tablespoon oil in 12 inch skillet over medium-high heat.
Brown steaks on both sides, leaving centers rare, about 4 minutes total.
Transfer to plate, let cool, then cut into 1/2 inch cubes.
Add remaining tablespoon oil, onion, mushrooms, and 1/2 teaspoon salt to skillet.
Return to medium heat and cook until onion is softened, about 5 minutes.
Stir in flour and garlic and cook, stirring constantly, until flour is well blended (about 1 minute).
Stir in wine and cook until evaporated, about 30 seconds.
Slowly whisk in broth, tomato paste, and thyme. Bring to a simmer.
Cover and cook over medium-low heat until thickened, 8 to 10 minutes.
While sauce is simmering, unfold pie crust dough and place onto a nonstick baking sheet. Bake according to package directions.
Stir peas and carrots and beef with juices into skillet.
Continue to simmer until heated through, about 2 minutes.
Season with salt and pepper to taste.
When pie crust is done, carefully slide onto skillet and serve.