Beef, vegetables and gravy, this Beef Pot Pie is a comfort food that feeds a crowd and is absolutely delicious.
When it comes to comfort food pot pies has always been one of my go-to’s. This Beef Pot Pie is one of my favorites.
There is nothing like homemade, especially after growing up with the little itty bitty ones from the grocery store.
Full of beef, vegetables, gravy all baked into flaky pie crust – you will get hearty and delicious all in one.
We use premade pie crust for this recipe but you can absolutely make your own homemade, as long as it makes a double batch.
The flavors combined in this recipe work so well together and it is kid and adult friendly.
If you’ve been looking for a comfort dinnertime meal, then you absolutely need to make this Beef Pot Pie.
Some of my other favorite comfort food recipes we have on our site include: Cowboy Stew, Chopped Cheese Sandwich and Skillet Lasagna.
WHY THIS RECIPE WORKS:
- This is the perfect comfort meal for cool weather.
- Hearty and filling, you can serve alone or with some of your favorite sides.
- All the flavors combined work so well together.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Pie crusts
Olive oil
Chuck roast
Salt
Pepper
Yellow onion
Russet potato
Frozen mixed vegetables
Unsalted butter
All-purpose flour
Beef broth
Milk
Worcestershire sauce
Garlic powder
Egg
Water
HOW TO MAKE A BEEF POT PIE, STEP BY STEP:
- Preheat oven to 425 degrees F and spray a 9-inch pie plate with cooking spray lightly.
- Heat 1 Tablespoon oil over medium high heat in a large skillet. While heating, sprinkle the salt and pepper over your beef chunks.
- Cook half of your beef at a time browning each side of the beef cubes, about 30 seconds per side. The meat doesn’t need to be fully cooked.
- Remove to a plate and add 1 more tablespoon of oil to the skillet and heat, cooking the second half of the meat.
- Reduce the heat to medium and add the last Tablespoon of oil and add the onions and potatoes to the skillet. Cook until potatoes are mostly tender, about 8 minutes. They will continue cooking in the oven, so they don’t need to be fully cooked.
- Add the thawed mixed vegetables and heat 1 minute before removing the vegetables to a different bowl.
- To the same skillet make the gravy by first adding the butter. Once melted, add the flour and whisk for about 4-5 minutes.
- Add the beef broth while mixing followed by the milk, Worcestershire sauce, salt, pepper, and garlic powder.
- Cook until the gravy is thickened, about 5-7 minutes. Add more salt and pepper to taste.
- Add the cooked meat and veggies to the sauce and mix.
- To your prepared pie pan, lay the first pie crust down and prick with a fork. Pour the mixture inside.
- Lay the 2nd pie crust over top and crimp the edges together to seal the 2 crusts with a fork or pressing with your fingers.
- Make the egg wash by whisking the egg and water together.
- Evenly brush a layer of egg wash over the top and make a few slits on the top crust to allow steam to escape.
- Bake for about 25-35 minutes until the filling is bubbling and the crust is golden brown. Check the pie at about 25 minutes and cover the top with foil if the edges are getting too brown and the inside isn’t bubbling through the slits yet. Do not bake less than 25 minutes or you risk having the bottom dough be not cooked through.
- Remove from oven and let the pie cool for 20 minutes before slicing and serving.
CAN I USE ANOTHER CUT OF BEEF?
Lots of cuts of beef will work with this recipe- skirt steak, chuck roast, sirloin, etc.
Choose a nicely marbled steak of the cut that you like best.
DO I HAVE TO USE THE MILK IN THIS RECIPE?
You do not have to use the milk in this recipe if you do not want to, you can use all beef broth instead.
WHAT HAPPENS IF MY GRAVY ISN’T THICK?
If your gravy isn’t very thick, cook an additional few minutes. It won’t get much thicker in the oven.
If it is too thin when you put it in the oven it will ooze out considerably when you cut into it.
Another way to thicken is is to mix 1 Tablespoon cold water with 1 Tablespoon cornstarch and whisk into gravy until it thickens.
WHY DO I JUST NEED TO SEAR MY BEEF?
If you fully cook the meat before baking, it will be tough and not tender. You just want to sear it.
Do not worry, the beef will finish cooking in the oven.
HOW TO STORE:
This can be stored in an airtight container or in the pie plate wrapped in foil in the refrigerator where it will keep for up to 3 days.
You can also freeze this recipe, place in freezer container or wrap pie plate in plastic wrap and then foil and it should keep in the freezer for up to 2-3 months.
To defrost, remove to the refrigerator until thawed. To reheat place in the microwave until heated through or in the oven at 350 degrees F until heated through.
TIPS AND TRICKS:
- Other cuts of beef can be used, see above for ideas.
- If your beef mixture resting creates a lot of juices you can pour this juice into a liquid measuring cup and use this as part of your beef broth liquid for the gravy.
- Do not cut your pot pie before letting it rest at least 20 minutes or it will fall apart.
- Spray your pie plate with cooking spray before adding the pie crust for easier removal of individual slices.
- If you’re worried about any juices bubbling out of the pie you can cook this on a baking sheet so you don’t have any spills in your oven.
- You can use 2 cups beef broth and leave out the milk if you prefer.
- You can use homemade or store-bought pie crust.
- This can be frozen, see above on how to do that.
When it comes to a comfort recipe, you absolutely cannot go wrong in making this Beef Pot Pie.
If you like this recipe you might also like:
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Beef Pot Pie
Ingredients
- 2 9- inch pie crusts homemade or store-bought
- 3 Tablespoons olive oil divided
- 1 ½ pounds chuck roast cut into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoons pepper
- 1 small yellow onion diced
- 1 medium russet potato peeled and cubed small
- 2 cups frozen mixed veggies thawed
Gravy:
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 ¼ cups beef broth
- ¼ cup milk
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
Egg wash:
- 1 egg beaten
- ½ Tablespoon water
Instructions
- Preheat oven to 425 degrees F and spray a 9-inch pie plate with cooking spray lightly.
- Heat 1 Tablespoon oil over medium high heat in a large skillet. While heating, sprinkle the salt and pepper over your beef chunks.
- Cook half of your beef at a time browning each side of the beef cubes, about 30 seconds per side. The meat doesn’t need to be fully cooked.
- Remove to a plate and add 1 more tablespoon of oil to the skillet and heat, cooking the second half of the meat.
- Reduce the heat to medium and add the last Tablespoon of oil and add the onions and potatoes to the skillet. Cook until potatoes are mostly tender, about 8 minutes. They will continue cooking in the oven, so they don’t need to be fully cooked.
- Add the thawed mixed vegetables and heat 1 minute before removing the vegetables to a different bowl.
- To the same skillet make the gravy by first adding the butter. Once melted, add the flour and whisk for about 4-5 minutes.
- Add the beef broth while mixing followed by the milk, Worcestershire sauce, salt, pepper, and garlic powder.
- Cook until the gravy is thickened, about 5-7 minutes. Add more salt and pepper to taste.
- Add the cooked meat and veggies to the sauce and mix.
- To your prepared pie pan, lay the first pie crust down and prick with a fork. Pour the mixture inside.
- Lay the 2nd pie crust over top and crimp the edges together to seal the 2 crusts with a fork or pressing with your fingers.
- Make the egg wash by whisking the egg and water together.
- Evenly brush a layer of egg wash over the top and make a few slits on the top crust to allow steam to escape.
- Bake for about 25-35 minutes until the filling is bubbling and the crust is golden brown. Check the pie at about 25 minutes and cover the top with foil if the edges are getting too brown and the inside isn’t bubbling through the slits yet. Do not bake less than 25 minutes or you risk having the bottom dough be not cooked through.
- Remove from oven and let the pie cool for 20 minutes before slicing and serving.
Notes
- Other cuts of beef can be used, see above for ideas.
- If your beef mixture resting creates a lot of juices you can pour this juice into a liquid measuring cup and use this as part of your beef broth liquid for the gravy.
- Do not cut your pot pie before letting it rest at least 20 minutes or it will fall apart.
- Spray your pie plate with cooking spray before adding the pie crust for easier removal of individual slices.
- If you’re worried about any juices bubbling out of the pie you can cook this on a baking sheet so you don’t have any spills in your oven.
- You can use 2 cups beef broth and leave out the milk if you prefer.
- You can use homemade or store-bought pie crust.
- This can be frozen, see above on how to do that.
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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