Beef Pot Pie
A cozy and hearty pot pie filled with beef, vegetables, and a thick gravy, topped with a flaky crust.
Ingredients
Filling Ingredients
- 2 pounds beef (stew meat, chuck roast pieces, or leftover cooked beef)
- 1 cup onion (diced)
- 2 cups carrots (sliced)
- 1 cup celery (diced)
- 1 cup peas (frozen or fresh)
- 3 cloves garlic (minced)
- 2 cups beef broth
- 1/4 cup flour for thickening
- 4 tablespoons butter for thickening
- 1 splash milk or sour cream optional for richness
- 1 package store bought refrigerated pie crust
- 1 large egg for egg wash, optional
Instructions
Preparation
- Brown the beef in a large skillet or Dutch oven with a little oil, ensuring not to crowd the pan.
- Once browned, remove the beef and add diced onion, sliced carrots, and diced celery to the same pan.
- Add minced garlic during the last minute of cooking to avoid burning.
- Stir in butter and flour, cooking for about one minute until it smells nutty.
- Gradually pour in beef broth while stirring until smooth.
- Allow the sauce to thicken before adding the beef back in and letting it simmer until the beef is tender (or just warm if using cooked beef).
- Add peas towards the end of cooking to maintain their color.
- Taste the filling and adjust seasoning with salt and pepper as needed.
Assembly and Baking
- Pour the beef filling into a baking dish, then lay the pie crust over the top.
- Tuck the edges of the crust and cut a few slits for steam vents.
- Brush the crust with egg wash if desired.
- Bake in a preheated oven at 400°F for 25 to 35 minutes, or until the crust is golden and the filling is bubbling.
- Let the pot pie rest for at least 10 minutes before serving.
Notes
For variations, swap peas for green beans, add mushrooms, or use tomato paste and Worcestershire sauce for deeper flavor.