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Square image of a slice of the pot pie on white plate.
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Beef Pot Pie

Beef, vegetables and gravy, this Beef Pot Pie is a comfort food that feeds a crowd and is absolutely delicious.
Prep Time20 minutes
Cook Time20 minutes
Cooling Time:17 minutes
Total Time57 minutes
Course: Main Course
Cuisine: American
Servings: 6 - 8
Calories:
Author: Tornadough Alli

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

  1. Other cuts of beef can be used, see above for ideas.
  2. 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.
  3. Do not cut your pot pie before letting it rest at least 20 minutes or it will fall apart.
  4. Spray your pie plate with cooking spray before adding the pie crust for easier removal of individual slices.
  5. 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.
  6. You can use 2 cups beef broth and leave out the milk if you prefer.
  7. You can use homemade or store-bought pie crust.
  8. This can be frozen, see above on how to do that.