Prepare enough crust for top and bottom of three regular pie plates.
Set aside.
Season stew beef with Montreal steak seasoning.
Dredge meat in ½ cup flour.
Heat a Dutch oven with 2 tbsp. avocado oil.
Add beef and brown until no longer pink.
Add beef broth, reduce heat to low, cover with lid, cook beef approximately one-half hour or until beef is tender.
While beef is cooking, chop vegetables.
In an extra-large skillet, pour remaining tablespoon of avocado oil.
Add potatoes, carrots, onions, leek and celery to skillet and sauté until veggies are tender (cover with lid during cooking time), about 15 minutes.
Season with salt, pepper, thyme and parsley.
Add the sautéed vegetables to the beef broth in Dutch and cook over low heat.
Add corn, peas and green beans and cook about five minutes until veggies are tender.
Turn off heat.
Prepare pie crust for top and bottom layers of three 9 or 10-inch pie plates.
Place bottom pie crust into three deep dish 9-inch pie plates.
Spoon beef filling into one of the crusts.
Gently lay the top crust on top of the filling and press down around the edges to seal.
Roll the edges under and press them a bit harder to ensure the crust is sealed.
Flute edges.
Cut a few slits in the top of the pie crust to allow steam to escape while cooking.
Put pie in preheated 300 degree oven.
Repeat process with remaining pot pie filling and top crust layer.
Bake at 300° about an hour, or until crust is baked.
For large oval or 9x13” baking dishes, bake about 1 hour 20-30 minutes, or until done.
If pie crust starts to brown, tent with foil to prevent burning or scorching.
Let stand for 15 minutes before cutting potpie.
Yield: three 9-inch potpies.