Beef Pot Pie Soup

Beef Pot Pie Soup 1 box Refrigerated Pie Crusts, thawed 2 Tbsp olive oil 1 1/2 lb beef stew meat, cut small 3 Tbsp unsalted butter 1/2 yellow onion, diced 3 celery stalks, sliced 1 large potato, peeled and diced small 1 cup beef broth 2 cup milk 1/4 tsp crushed red pepper flakes 1 tsp kosher salt 1/2 tsp black pepper 1 package (.87oz) Brown Gravy Mix 1 cup shredded White Cheddar Cheese 1 tsp dried (or fresh) parsley Thaw pie crusts according to package directions. Unroll and cut into 1 inch wide strips, using a pastry cutter or pizza cutter. Separate slightly and bake in a 450 degree oven for 6-8 minutes. Remove and cool until ready to use. In a large pot, heat olive oil and beef stew meat over medium high heat. Cook until browned, about 5-8 minutes, turning occasionally. Remove meat from pan. To the pot, add butter, onion, celery and potato. Cook about 3-5 minutes. In a small bowl, whisk together the milk and gravy mix until no clumps. Add to pot, with the broth, red pepper, salt, pepper and the beef. Cover and turn heat to medium. Cook until potato is soft, about 15 minutes. When ready to serve, stir in the shredded cheddar and parsley. Top with pie crust strips.