Pelmeni Pot Pie with Beef and Vegetable Filling

Preheat oven to 375°F (190°C).

In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add the garlic and cook for 1 minute more, until fragrant.

Stir in the flour and cook for 1-2 minutes, until the flour is lightly browned. This will help thicken the sauce.

Gradually whisk in the chicken or beef broth until smooth. Bring to a simmer, stirring occasionally.

Add the frozen pelmeni to the skillet and cook according to package directions. If the pelmeni are already cooked, add them after the sauce has thickened.

Stir in the heavy cream, frozen peas, dill (if using), salt, and pepper. Simmer for another 2-3 minutes, until the peas are heated through.

Pour the pelmeni mixture into a 9-inch pie dish or oven-safe casserole dish.

Unroll the pie crust and gently place it over the top of the pelmeni mixture. Trim any excess crust and crimp the edges to seal.

In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the top of the pie crust.

Cut a few slits in the top of the crust to allow steam to escape.

Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Let cool for 10-15 minutes before serving.