Looking for a homemade pot pie recipe that will impress your friends and family? Look no further! This mouthwatering beef pot pie is easy to make from scratch and will leave everyone wanting seconds.
So you know I'm British right? I know it seems weird that I have a southern food blog - I'm a transplant over here in Louisiana and so that's where my journey has taken me.
I can't resist a good Beef Pot Pie though, so naturally I'm going to have to add it to my blog.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Store Bought Crust vs. Homemade Crust
- Serving Recommendations
- Necessary gear: Equipment
- Related Recipes
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Beef Pot Pie
- 💬 Comments
What makes this recipe so yummy
- It's pure comfort food at its best.
- Pot Pies are really simple to make but they're so beautiful.
- It's a one pot meal, in other words, you don't need to make anything else but this pie.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the oil and onions and potatoes to a large skillet and cook until onions are tender, about 5 minutes.
- Step 2: Coat the cubed beef in flour seasoned with salt and pepper.
- Step 3: Add to the skillet along with the potatoes and onions and cook another 5 minutes, until the beef is browned.
- Step 4: Stir in the tomato paste and garlic and cook another 3 minutes.
- Step 5: Add the red wine and dried thyme and simmer until the wine has reduced.
- Step 6: Pour in the beef broth, Worcestershire sauce and veggies and cook about another 5 minutes, until everything has come together and a gravy has been created.
- Step 7: Pour this mixture into a deep dish pie dish.
- Step 8: Roll out the pastry just a little more then lay on top of the pie, fold under the excess and crimp the edges with your fingers or a fork.
- Step 9: Cut some slits in the top to allow heat to escape.
- Step 10: Bake in the oven for 25 minutes until golden brown then allow to rest for 10 before cutting into the pie.
Hint: I like to use two pie crusts, rolled on top of each other - it creates a bigger, thicker crust and will give enough edge to decorate nicely.
Recipe variations and substitute ideas
- Oil - instead of the vegetable oil I use, you could use olive oil, or any favorite oil.
- Broth - you could use a lower sodium if you prefer, or a homemade beef broth.
- Chicken - make you a chicken pot pie instead.
- Vegetables - here you could use any of your favorite veggies. A lot of people like to add corn and green beans.
Store Bought Crust vs. Homemade Crust
I will always advocate using a homemade pie crust instead of the store bough version. It is really easy and you can change it up to your preference.
A store bought crust is ok in a pinch though. It can make things much easier.
You could also use a puff pastry sheet instead of the classic pie crust.
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Serving Recommendations
As a pot pie has everything needed for a meal, you have the starch from the pie crust and the potatoes, you have the meat and veggies.... there's not much else you can add to make yourself a meal.
A side salad always works well with this. You could also go all-out-British and serve it with steak fries (chips).
Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
All I used with a large skillet and a deep dish pie dish. I have some affiliate links for the exact equipment I used, in the recipe card below.
Related Recipes
For another great pie recipe, try this vintage classic - Southern Tomato Pie. Or this Roast Beef Po'Boy.
How to store leftovers
Store any leftovers in the refrigerator for up to 3 days. Cover tightly with aluminum foil or plastic wrap.
This beef pot pie can be frozen, store in a freezer safe container and freeze for up to 3 months.
Mel's kitchen notes
You could make this a one pot meal and place the pie crust directly on top of the cast iron skillet then put the whole skillet into the oven like that.
Frequently asked questions: FAQs
I use beef chuck, also known as stew meat, works great in a beef stew too. It doesn't require a lot of cooking to make it tender and has great flavor and texture for a pie. Some like to use sirloin steak too.
A meat pie is typically totally enclosed in pie crust. A pot pie is in a dish (pot) with just the crust on top.
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Beef Pot Pie
Video
Equipment
Ingredients
- 2 Each 9" Refrigerated Pie Crust
- 2 Tablespoons Vegetable Oil
- 1 Each Yellow Onions Small, diced
- 3 Each Yellow Potatoes Medium, peeled and cut into small cubes
- ¼ Cup All Purpose Flour
- Salt and Pepper to taste
- 2 Pounds Beef Chuck Roast Cubed
- 2 Tablespoons Tomato Paste
- 3 teaspoons Garlic minced
- ½ Cup Red Wine
- 1 teaspoon Dried Thyme dried
- 1 Tablespoon Fresh Parsley Fresh, chopped
- 1 Cup Beef Broth
- 1 Tablespoon Worcestershire Sauce
- 12 Ounces Frozen Peas and Carrots
Instructions
- Preheat oven to 450°F.
- Unwrap the pie crusts and place one on top of the other, on some parchment paper. Allow to come to room temperature.2 Each 9" Refrigerated Pie Crust
- Add oil to a large cast iron skillet and add the onions and cubed potatoes. Cook over medium-high heat for about 5 minutes, until the onions are soft.2 Tablespoons Vegetable Oil, 1 Each Yellow Onions, 3 Each Yellow Potatoes
- Mix the flour, with some salt and pepper and coat the cubed beef evenly with this.¼ Cup All Purpose Flour, Salt and Pepper to taste, 2 Pounds Beef Chuck Roast
- Add the coated beef to the skillet with the onions and potatoes and cook another 5 minutes, until the beef has browned.
- Add the tomato paste and garlic and cook another 3 minutes.2 Tablespoons Tomato Paste, 3 teaspoons Garlic
- Add the red wine, thyme and parsley, and simmer, stirring, until the fluid has reduced to about half what it was.1 teaspoon Dried Thyme, ½ Cup Red Wine, 1 Tablespoon Fresh Parsley
- Slowly add the beef broth, Worcestershire sauce and vegetables and toss until totally happy with the texture of the sauce. If you feel it needs to thicken some more, keep cooking until sauce has reduced some more.1 Cup Beef Broth, 1 Tablespoon Worcestershire Sauce, 12 Ounces Frozen Peas and Carrots
- Transfer the beef pot pie filling to a large deep dish 10" pie dish.
- Take a rolling pin and roll out the pie crusts (still on top of each other) a little more to make bigger and to press together.
- Lay on top of the pie dish (and pie filling) and tuck the excess pie crust under itself on the edge of the pie dish. Flute the edges with your fingers.
- Using a sharp knife cut some slits in the crust to allow heat to escape.
- Bake in the oven for 25 Minutes. Remove, then allow to rest for 10 minutes before cutting into the pie.
Notes
Nutrition
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