This beef pot pie is a one-dish wonder—filling, cozy, and full of flavor. The tender beef and perfectly cooked vegetables are enveloped in a luscious gravy, all topped with a buttery, crisp crust. It’s a great make-ahead or freezer-friendly meal and a perfect option for feeding a family or entertaining guests with a rustic, homestyle dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
stew beef or chuck roast, cut into bite-sized cubes salt black pepper olive oil or butter onion, chopped garlic, minced carrots, diced celery, diced potatoes, peeled and cubed frozen peas all-purpose flour beef broth tomato paste Worcestershire sauce thyme (dried or fresh) bay leaf pie crust (store-bought or homemade) egg (for egg wash)
Directions
Season beef with salt and pepper. In a large pot, heat olive oil over medium-high heat and brown the beef in batches. Set aside.
In the same pot, add more oil if needed and sauté onion, garlic, carrots, and celery for 5–6 minutes until softened.
Stir in tomato paste and cook for 1–2 minutes.
Sprinkle flour over the vegetables and stir to coat. Cook for another minute.
Slowly add beef broth, stirring to avoid lumps. Add Worcestershire sauce, thyme, bay leaf, and return the beef to the pot.
Add potatoes and bring to a boil. Reduce heat, cover, and simmer for 45–60 minutes, or until beef is tender and sauce has thickened.
Stir in frozen peas, remove the bay leaf, and adjust seasoning to taste.
Preheat oven to 400°F (200°C).
Transfer the beef mixture to a baking dish or pie dish. Top with pie crust, sealing the edges and cutting slits in the top to vent.
Brush crust with beaten egg.
Bake for 25–30 minutes, or until the crust is golden brown and filling is bubbling.
Use puff pastry: Swap traditional pie crust for puff pastry for a lighter, flaky topping.
Make it spicy: Add a pinch of red pepper flakes or smoked paprika for extra warmth.
Add mushrooms: Sautéed mushrooms bring an earthy depth to the filling.
Individual pies: Use ramekins or small oven-safe bowls for personal-sized servings.
Leftover beef: Use leftover roast or stew meat to save time.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes or until heated through and the crust is crisp. To freeze, cool completely, wrap tightly, and freeze for up to 2 months. Reheat from frozen at 375°F (190°C) until hot throughout.
FAQs
What cut of beef is best for beef pot pie?
Chuck roast or stew meat works best because it becomes tender and flavorful when slow-cooked.
Can I use store-bought crust?
Yes, store-bought pie crust or puff pastry works perfectly and saves time.
How do I prevent a soggy crust?
Bake the pie on a lower oven rack and make sure the filling isn’t too watery before adding the crust.
Can I make this ahead of time?
Yes, prepare the filling in advance and refrigerate. Assemble and bake when ready to serve.
Can I use leftover beef stew?
Absolutely. This is a great way to repurpose beef stew into a new, delicious dish.
Can I add cheese?
Yes, adding shredded cheddar or parmesan to the filling can add richness and depth.
Is it possible to make this dairy-free?
Yes. Use olive oil instead of butter and check that your pie crust is dairy-free.
Can I make it gluten-free?
Use gluten-free flour for thickening and a gluten-free pie crust alternative.
Should the filling be cooled before adding the crust?
Slightly cooling the filling helps prevent the crust from becoming soggy.
Can I make this in a cast iron skillet?
Yes, just be sure it’s oven-safe and large enough to hold all the filling.
Conclusion
Beef Pot Pie is the ultimate comfort food that brings together savory meat, hearty vegetables, and a buttery crust in one satisfying meal. With rich, homemade flavor and endless possibilities for customization, this dish is perfect for cozy nights in or sharing around the table. It’s a classic that never goes out of style and one you’ll find yourself making again and again.
Beef Pot Pie is a classic, comforting dish made with tender beef, savory vegetables, and a rich gravy all baked under a golden, flaky pie crust. Perfect for chilly nights, it’s a hearty one-dish meal the whole family will love.
Author:Catherine
Prep Time:25 minutes
Cook Time:1 hour 15 minutes
Total Time:1 hour 40 minutes
Yield:6 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Halal
Ingredients
2 lbs stew beef or chuck roast, cut into bite-sized cubes
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil or butter
1 onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
2 potatoes, peeled and cubed
1 cup frozen peas
2 tablespoons all-purpose flour
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (or 2 sprigs fresh)
1 bay leaf
1 pie crust (store-bought or homemade)
1 egg, beaten (for egg wash)
Instructions
Season beef with salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown the beef in batches and set aside.
In the same pot, add more oil if needed. Sauté onion, garlic, carrots, and celery for 5–6 minutes until softened.
Stir in tomato paste and cook for 1–2 minutes.
Sprinkle flour over vegetables and stir to coat. Cook for 1 more minute.
Gradually pour in beef broth while stirring to avoid lumps. Add Worcestershire sauce, thyme, bay leaf, and return the beef to the pot.
Add potatoes, bring to a boil, then reduce heat. Cover and simmer for 45–60 minutes, or until beef is tender and sauce is thickened.
Stir in frozen peas, remove bay leaf, and adjust seasoning to taste.
Preheat oven to 400°F (200°C).
Transfer filling to a baking dish or pie dish. Top with pie crust, sealing the edges and cutting slits in the top to vent.
Brush crust with beaten egg.
Bake for 25–30 minutes, until the crust is golden brown and filling is bubbling.
Let rest for 5–10 minutes before serving.
Notes
Use puff pastry instead of pie crust for a flakier topping.Add sautéed mushrooms for an earthy flavor boost.For individual servings, bake in ramekins.Great for using up leftover roast or beef stew.Let filling cool slightly before topping with crust to prevent sogginess.
