This EASY Beef Pot Pie recipe has fall-apart tender beef cubes in the tastiest gravy, vegetables, and a tasty rich gravy. This one is 10/10 comfort food.
I LOVE This Beef Pot Pie Recipe
It starts with meltingly-tender beef cubes (based on my easy Dutch Oven Beef Stew recipe) encased in a flaky homemade pie crust.
The buttery pot pie crust, the silky soft beef, the hearty vegetables. Gah! Ultimate comfort food.
Beef Pot Pie Ingredients
- Olive Oil or Avocado Oil: Used for sautéing and browning the beef and vegetables.
- Beef Stew Meat: (Related: 21+ Best Boneless Beef Recipe Favorites!)
- Onion and minced garlic
- Carrot: Peel/cut your own or use baby carrots.
- Red Wine: adds depth; can be substituted with beef broth.
- Beef Broth
- Potatoes
- Fresh Thyme and Parsley
- Frozen Peas
- Butter + Flour: to thicken the gravy
- Pie Crust: Homemade or store-bought is fine! Even frozen puff pastry works. Sometimes I use biscuit dough instead, like in my Chicken Stew with Biscuit Topping.
- Egg: For egg wash, gives the crust a golden finish.
Variations and Substitutions
Feel free to get creative or adapt the recipe to suit your preferences with these alternative ingredients.
- Meat Options: Instead of stewing beef, you could cut a chuck roast into bite-sized pieces or use leftover roast beef from an Eye of Round Roast or Air Fryer Roast Beef.
- Vegetable Swaps: Try parsnips instead of carrots, or add mushrooms, or corn as you like.
- Herb Choices: Rosemary and/or bay leaf can be used as alternatives to thyme and parsley.
Grab these Tools
To ensure a smooth cooking process, have the following kitchen tools ready.
- Large Pot or Dutch Oven: For browning the beef and simmering the filling.
- Rimmed Bowl: To temporarily hold the browned beef and its juices.
- Separate Pan: For preparing the gravy.
- Whisk: To mix the gravy and avoid lumps.
- Wooden Spoon: For stirring the filling mixture.
- Deep-Dish 9″ Pie Plate or 8″x8″ Square Pan: To assemble and bake the pot pie.
- Rolling Pin: For rolling out the pie crust.
- Knife or Scissors: To trim and create slits in the crust.
- Pastry Brush: For applying the egg wash.
How to make Beef Pot Pie: Easy Step-by-Step Directions
- Brown the Beef: Heat oil in a large pot and sear the beef until all sides are brown. Creates a gorgeous layer of flavor. Work in batches to avoid overcrowding the pan.
- Sauté Veggies: In the same pot, cook the onions and carrots until tender. This forms the base flavor of the filling.
- Add Garlic: Briefly cook the garlic to release its aroma, enriching the filling’s flavor.
- Deglaze with Wine: Add wine to the pot and scrape up any brown bits. This adds depth of flavor and enriches the sauce.
- Simmer Mixture: Return the beef to the pot, add broth and thyme, then simmer. This allows flavors to meld and the beef to fully tenderize.
- Add Potatoes: Incorporate potatoes into the stew and continue simmering. They absorb flavors and add texture.
- Prepare Gravy: In a separate pan, make a roux with butter and flour. Cook it until deeply golden brown, then add cooking liquid from the beef mixture. This creates a thick, flavorful sauce.
- Combine Everything: Mix the gravy into the beef and vegetable stew, then stir in peas and parsley. This completes the filling. Now you can pour it into a pie plate.
- Roll and Place Crust: Roll out your pie dough to cover your baking dish, then place it over the filling.
- Crimp and Vent: Seal the edges of the crust and make small slits on top. This allows steam to escape during baking.
- Apply Egg Wash: Brush beaten egg over the crust for a golden finish.
- Bake the Pie: Place the dish in the oven and bake until the crust is golden brown. This fully cooks the crust and finishes the pie.
- Cool and Serve: Allow a few minutes for the pie to cool, which makes it easier to slice and serve.
Make Ahead and Storage
- Assemble in Advance: Assemble the entire pot pie but skip the egg wash. Cover tightly and freeze for up to 2 months. Apply egg wash just before baking.
- Leftover Pot Pie: Store any leftover baked pot pie in an airtight container in the fridge for up to 3 days.
- Reheat Leftovers: For best results, reheat the pie in the oven at 350°F until warmed through.
How to Serve This Beef Pot Pie Recipe
Once your Beef Pot Pie is ready, it’s time to dig in!
- Fresh Greens: A simple green salad with a homemade italian dressing balances the hearty flavors of the pot pie.
- Crusty Bread: A side of warm, dutch oven bread can soak up any extra gravy and add another texture to the meal.
2 Common Mistakes People Make with Beef Pot Pie
- Undercooking the Filling: Rushing the simmering process can result in tough meat.
- Overworking the Dough: If using homemade crust, overworking the dough can make it tough instead of flaky.
FAQ
- Can I use a store-bought crust? Absolutely, a store-bought crust can save time. Just make sure it’s thawed properly if it’s coming from the freezer.
- Can I make this pot pie in advance? Yes, you can prepare the filling in advance and store it in the fridge for up to two days before assembling and baking.
- How do I store leftovers? Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
- Can I freeze the whole pot pie? Yes, you can freeze the unbaked pot pie. Just make sure to wrap it tightly and bake it directly from the freezer, adding extra time to the baking process.
- What can I use instead of red wine? Beef broth can be used as a substitute for red wine for deglazing the pan.
Beef Pot Pie
An EASY, step-by-step recipe for how to make Beef Pot Pie from scratch! With fall-apart tender beef in the tastiest gravy and flaky crust.
Video
Ingredients
For the Filling:
- 3 tbsp olive oil divided use
- 1 ½ lbs beef stew meat cut into bite-size pieces
- 2 ½ tsp kosher salt divided use
- ½ tsp black pepper
- 1 large onion finely chopped
- 1 ½ cups chopped carrot from 3 carrots or about 18 baby carrots
- 2 tsp minced garlic
- 1 cup red wine or additional beef broth
- 2 cups beef broth plus more as needed, see notes
- 2 ½ cups cubed potatoes from about 2 medium potatoes
- 1 tbsp minced fresh thyme or dried thyme
- 1 cup frozen peas
- 1 tbsp minced fresh parsley or 1 tsp dried parsley
For the Gravy:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups cooking liquid from the beef and vegetable if you can’t get 2 cups, top it up with more broth
- salt and pepper to taste
For the Crust:
- 1 unbaked 9" pie crust thawed if frozen, or homemade
- 1 egg beaten (for egg wash)
Instructions
Make the Filling
- Brown the Beef: Heat olive oil over medium-high heat in a large pot or Dutch oven. Add beef seasoned with salt and pepper and brown on all sides. Transfer to a rimmed bowl, including any juices, and set aside.
- Sauté Vegetables: In the same pot, add more oil, onion and carrots plus more salt; cook on medium-high heat until onions are tender, about 7 minutes. Add garlic and cook for another minute.
- Deglaze and Simmer: Add red wine to the pot to deglaze, scraping up any brown bits from the bottom. Add the beef back into the pot along with beef broth and thyme. Bring to a boil, then reduce heat and cook at a simmer for 1 hour. Add potatoes and continue to simmer until the beef is tender, about half an hour more.
Prepare the Gravy:
- In a separate pan, melt butter over medium heat. Whisk in flour and cook until it turns a light caramel brown. Carefully scoop cooking liquid from the beef and vegetable mixture, or as much as you can get then top it up to 2 cups with more broth. Whisk the liquid into the butter mixture; stir constantly until thickened.
- Combine: Mix the gravy base back into the beef and vegetable mixture. Stir in the frozen peas and parsley, plus remaining salt to taste.
Assemble and Bake
- Prepare Pot Pie: Spoon the beef mixture into a deep-dish 9” pie plate or 8”x8” square pan. Transfer to the freezer for 30 minutes to help it quickly cool down before adding the crust.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Top and Seal: Roll out the crust to fit over the pan and place it over the filling. Crimp the edge if desired. Make small slits in the top crust to allow steam to escape. Brush the top with the beaten egg.
- Bake: Bake in the preheated oven until the crust is golden brown, about 30-35 minutes.
- Cool and Serve: Let the pot pie cool for a few minutes before serving.
Notes
Note: If a lot of the cooking liquid evaporates by the time the beef is tender, it can be hard to scoop out. That’s totally fine! Just use extra beef broth as needed to make a total of 2 cups of liquid for the gravy base.
Nutrition
Calories: 427kcal | Carbohydrates: 32g | Protein: 25g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 1166mg | Potassium: 801mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4499IU | Vitamin C: 25mg | Calcium: 63mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Leave a comment!
Can I use two crusts? Top and bottom? If so, any changes?
You can definitely use a bottom and top crust. Just blind bake the bottom crust first so it doesn’t get soggy. Press it into the pie dish, poke a few holes with a fork, then bake at 400°F for about 12 to 15 minutes until pale golden. Cool it slightly, add the filling, then add the top crust and bake as directed.
After reading the instructions. I am a bit confused. I only show 1 pie being made, but it calls for 2 pie crust. But the instructions do not show a bottom crust. What is the 2nd one for?
Hi Julie, it’s only 1 crust needed! I’m sorry for the typo, it’s corrected now 🙂
I’ve always been a fan of hearty comfort foods, and this beef pot pie recipe absolutely delivers. I’m curious, do you recommend a specific type of beef cut for this recipe? I’ve heard chuck roast works great, but I’d love to hear your expert opinion.
Hi Julie, I usually buy “stewing beef” for convenience because it is already cut in cubes, but you’re right! Chuck roast is a great option. It has a good amount of connective tissue that breaks down during slow cooking, becoming tender and flavorful.