Go Back
–+ servings
Beef Pot Pie Recipe

Beef Pot Pie

iamwinfred
This beef pot pie recipe is the kind of dinner that turns a chilly evening into something worth looking forward to. A buttery, flaky crust hides a rich, savory filling of tender beef, carrots, potatoes, and peas, all wrapped up in a deeply flavorful gravy. It uses the beef pot pie recipe method that home cooks have relied on for generations: browning chuck roast low and slow until it falls apart, then folding it into a thick, herby gravy before baking under a golden crust.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 520 kcal

Equipment

  • Enameled Dutch Oven
  • Large cutting board
  • Sharp chef's knife
  • 9-inch deep-dish pie pan
  • Rolling Pin
  • Pastry brush
  • Wooden spoon
  • Measuring cups and spoons
  • Small saucepan for making gravy
  • Rimmed baking sheet to catch drips while baking

Ingredients
  

  • 2 pounds beef chuck roast about 900g, cut into 1 inch cubes
  • 2 tablespoons all-purpose flour for coating the beef
  • 2 tablespoons olive oil 30ml
  • 1 medium yellow onion about 1 cup or 150g, diced
  • 3 medium carrots peeled and sliced
  • 2 celery stalks sliced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste 30ml
  • 3 cups beef bone broth 720ml
  • 1 cup dry red wine 240ml (optional, substitute with more broth)
  • 1 tablespoon Worcestershire sauce 15ml
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried
  • 1 bay leaf
  • 2 medium Yukon gold potatoes peeled and diced, about 300g
  • 1 cup frozen peas about 150g
  • 3 tablespoons unsalted butter 42g
  • 3 tablespoons all-purpose flour for the gravy
  • 2 sheets pie crust dough store-bought or homemade, for top and bottom crust
  • 1 large egg beaten, for egg wash
  • Salt and black pepper to taste

Instructions
 

  • Pat beef dry, season with salt and pepper, then toss with 2 tablespoons flour until coated.
  • Heat olive oil in Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides, about 2-3 minutes per side. Remove to a plate.
  • Reduce heat to medium, add onion, carrots, and celery. Cook for 5-6 minutes until softened. Add garlic and tomato paste, cook 1 minute until fragrant.
  • Add red wine if using, scrape up browned bits, and simmer for 2 minutes. Return beef to pot with broth, Worcestershire, thyme, and bay leaf. Cover and simmer for 1 hour until beef is tender.
  • Stir in diced potatoes and simmer uncovered for 15-20 minutes until just tender. Remove bay leaf.
  • In a small saucepan, melt butter over medium heat. Whisk in 3 tablespoons flour and cook 1 minute. Ladle in 1 cup hot broth, whisk until smooth, then pour back into pot and simmer 3-4 minutes until thickened.
  • Stir in frozen peas off the heat. Adjust seasoning with salt and pepper. Let filling cool for 15 minutes before assembling.
  • Preheat oven to 400°F. Roll out one crust and fit into bottom of pie pan. Pour cooled filling evenly into crust.
  • Roll out second crust and place over filling. Trim excess, crimp edges to seal, and cut 3-4 slits in top for steam to escape.
  • Brush top with egg wash. Place pie on rimmed baking sheet and bake for 40-45 minutes until golden brown and filling bubbles through slits. Rest 10-15 minutes before slicing.

Notes

  • Choose chuck roast over leaner cuts for the richest gravy as the marbling breaks down during cooking.
  • Don't skip cooling the filling before assembling to prevent a soggy bottom crust.
  • Keep pie dough cold going into the oven for the flakiest results.
  • Use a baking sheet underneath the pie to catch any gravy that bubbles over during baking.
  • Make ahead: Prepare the filling up to 2 days in advance and refrigerate. Assemble and bake the day you plan to serve.
  • Freezer friendly: Freeze unbaked pie tightly wrapped for up to 3 months. Bake from frozen, adding about 20 extra minutes.
  • Swap the crust: Try a biscuit topping for a more rustic, cobbler-style pot pie.
  • Add mushrooms with the onions for extra earthiness and depth of flavor.
  • Avoid microwaving leftovers as it softens the crust; reheat in a 350°F oven for 15-20 minutes.
  • Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition

Serving: 1sliceCalories: 520kcalCarbohydrates: 38gProtein: 28gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 640mgPotassium: 780mgFiber: 4gSugar: 6gVitamin A: 45IUVitamin C: 15mgCalcium: 4mgIron: 20mg
Keyword beef pot pie, comfort food, make ahead meal, savory pie, winter dinner
Tried this recipe?Let us know how it was!