Print

Classic Beef Pot Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 11 reviews

This Classic Beef Pot Pie features tender beef stew meat and mixed vegetables in a rich, savory gravy, all encased in a flaky golden pie crust. Perfect for a comforting dinner, this recipe blends hearty flavors with a crispy baked crust that is sure to satisfy your family.

Ingredients

Meat and Vegetables

  • 1 1/2 pounds beef stew meat
  • 1 small onion diced
  • 2 carrots diced
  • 2 cloves garlic minced
  • 1 cup frozen peas
  • 1 cup frozen corn

Gravy and Seasoning

  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 cups beef broth
  • 1/2 cup milk or heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme

Pie Assembly

  • 2 prepared pie crusts
  • 1 egg beaten

Instructions

  1. Brown the beef: Heat butter in a large skillet over medium high heat and brown beef stew meat on all sides. Avoid overcrowding the pan for best browning results.
  2. Cook vegetables: Add diced onion, carrots, and minced garlic to the skillet and cook until softened, about 5 minutes.
  3. Make the gravy: Sprinkle flour over the beef and vegetable mixture and stir well. Slowly add beef broth while stirring to form a smooth gravy.
  4. Season and thicken: Stir in milk or heavy cream, salt, black pepper, and dried thyme. Simmer the mixture until it thickens; add extra broth if it becomes too thick.
  5. Add peas and corn: Fold in the frozen peas and corn, then remove the skillet from heat.
  6. Assemble the pie: Place one pie crust into a pie dish, fill it with the beef and vegetable mixture, then top with the second pie crust. Crimp the edges to seal.
  7. Prepare for baking: Brush the top crust with beaten egg and cut small slits to allow steam to escape.
  8. Bake the pot pie: Bake in a preheated oven at 400°F for 40 minutes until the crust is golden brown and cooked through.
  9. Rest before serving: Let the pot pie rest for 10 minutes before slicing and serving to allow the filling to set.

Notes

  • For best browning, avoid overcrowding the pan when searing the beef; cook in batches if necessary.
  • If the gravy becomes too thick while simmering, gradually add extra beef broth to reach the desired consistency.
  • You can substitute heavy cream with milk for a lighter version of the gravy.
  • Ensure the pie crust edges are properly crimped to prevent leakage during baking.
  • Use fresh vegetables if preferred, and adjust cooking time accordingly.
  • Letting the pie rest before slicing helps prevent the filling from spilling out.

Find it online: https://hotsavors.com/classic-beef-pot-pie-recipe/