Classic comfort food with a homemade twist! This hearty beef pot pie features tender chunks of beef, savory veggies, and a rich gravy all nestled in a flaky double crust! (You can use store-bought crusts for easy prep!)
Hearty and homemade doesn’t have to mean a lot of preparation. Try this slow cooker chicken pot pie next!
Easy Beef Pot Pie
For those days when you’re craving something hearty, beef pot pie is the way to go. This recipe is both hearty and comforting, perfect for a cozy night in. It features tender chunks of beef, savory vegetables, and a rich mushroom and onion gravy all nestled in a flaky double crust.
The best part? It’s surprisingly easy to make, even if you’re short on time. Simply store-bought pie crusts to save on prep, and let your oven do all the work! In about an hour, you’ll have a delicious homemade pot pie that’s sure to please the whole family.
Ingredient List
I love this beef pot pie recipe because it uses so many simple ingredients! If you have some pie crust dough on hand, you may have everything you need to put it together. Exact measurements are in the recipe card below.
- Crust: Homemade is great, but you can also use store-bought pie crusts for easy prep. Want something gluten-free? Try this recipe for an almond flour pie crust!
- Beef: Cut into chunks.
- Veggies: I added frozen peas, onions, and carrots for a classic flavor and texture!
- Fresh Garlic: Adds a punch of savory flavor to the meat mixture.
- All-Purpose Flour: So everything thickens up nicely.
- Beef Broth: Adds moisture and flavor to the beef pot pie.
- Sauces: I used a mix of soy sauce and Worcestershire to boost the flavor of the filling.
- Salt and Pepper: Simple seasonings, add to taste!
How to Make Beef Pot Pie
This beet pot pie only has 20 minutes of prep time, and then it’s off to the oven! A great way to put some time back into your evening.
- Roll out the bottom pie crust to fit a 12 inch pie pan. Place the lined pie pan in the fridge to keep the dough cold, along with the top portion of the dough. Preheat the oven to 350 degrees fahrenheit.
- Heat the butter in a large skillet over medium high heat. Season the cubed beef with salt and pepper and add it to the pan along with the onion. Saute until the beef is evenly browned.
- To the pan add the mushrooms, carrots, peas, and garlic. Saute everything together for 8-10 minutes, until the carrots start to soften. Reduce the heat to low.
- Push the meat and vegetables aside and tip the skillet to accumulate liquid in the open side of the pan, whisk in the flour. Pour the beef broth over the flour mixture and mix it into the meat and veggies well.
- Add in the worcestershire sauce, soy sauce, salt and pepper. Stir to combine and simmer on low until the gravy thickens.
- Remove the pie crust from the fridge and fill it with the filling.
- Roll out the top crust and lay it over the top of the pie. Crimp the edges of the pie and place it in the oven, bake for 25 to 30 minutes until the crust is a golden brown.
- Remove from the oven and allow it to cool at least 10 minutes before enjoying!
Storing Leftovers
Store leftover beef pot pie in the fridge in an airtight container for up to 4 days.
Beef Pot Pie
Ingredients
- 1 double Pie Crust, store bought works
- ¼ cup butter
- 1 ½ pounds beef chuck roast, cut into ½ inch cubes
- Salt and pepper
- 1 small yellow onion, diced
- 8 ounces baby bella mushrooms, sliced
- 2 cups diced carrots
- 1 cup frozen peas
- 3 cloves garlic
- ½ cup all purpose flour
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon worcestershire sauce
- Salt and pepper to taste
Instructions
- Roll out the bottom pie crust to fit a 12 inch pie pan. Place the lined pie pan in the fridge to keep the dough cold, along with the top portion of the dough. Preheat the oven to 350 degrees fahrenheit.
- Heat the butter in a large skillet over medium high heat. Season the cubed beef with salt and pepper and add it to the pan along with the onion. Saute until the beef is evenly browned.
- To the pan add the mushrooms, carrots, peas, and garlic. Saute everything together for 8-10 minutes, until the carrots start to soften. Reduce the heat to low.
- Push the meat and vegetables aside and tip the skillet to accumulate liquid in the open side of the pan, whisk in the flour. Pour the beef broth over the flour mixture and mix it into the meat and veggies well.
- Add in the worcestershire sauce, soy sauce, salt and pepper. Stir to combine and simmer on low until the gravy thickens.
- Remove the pie crust from the fridge and fill it with the filling.
- Roll out the top crust and lay it over the top of the pie. Crimp the edges of the pie and place it in the oven, bake for 25 to 30 minutes until the crust is a golden brown.
- Remove from the oven and allow it to cool at least 10 minutes before enjoying!
