1 1/4 lb. well trimmed stew meat
1 1/2 c. raw diced carrots
1 1/2 c. raw diced potatoes
1 1/2 c. raw diced peas
1 sm. onion, chopped
1/4 c. flour
2 c. beef broth
1/4 c. cooking oil
1 bay leaf
Salt and pepper to taste
Milk
Pie dough for 2 crust pie

In a Dutch oven heat oil to medium high. Brown meat. Remove meat and set aside. Stir in flour and slowly add beef broth. Cook and stir over medium heat until thickened. Add meat and bay leaf and simmer covered about 1 hour. Add vegetables, salt, and pepper and simmer 30 minutes more. Remove bay leaf and set filling aside to cool. Filling may be frozen at this point.

To bake: Preheat oven to 350 degrees. Divide pie dough in half. Roll each piece into an 8 inch circle. Cut each circle in half, divide filling equally spreading over bottom half of circles leaving a 1/2 inch margin at edges fold top half over and press to seal edges. Flute the edges and brush with milk. Place on ungreased baking sheet. Cut 3 steam vents in top. Bake for 30 minutes or until golden brown.