Beef pot pies are classic comfort food that must be on your to-do list, trust me!
Flaky crust, cuts of potatoes, and beef with a rich flavor make this Beef Pot Pie the classic comfort dish.
I love pot pie, it is the ultimate in comfort food.
Having a bad day… Make a pot pie, don’t forget to check out my chicken pot pie here.
Pot pies seem to cheer everyone up…Don’t feel good? Pot Pie.
I can’t think of a single instance where pot pie isn’t appropriate. It lifts your soul instantly and gives the feeling of cozy blankets wrapped tightly around your shoulders on a cold winter’s night.
It’s one of my dads favorite dinners… he asks for them often, and when he orders out if pot pies are on the menu, that’s what he’ll choose.
The rich delicious sauce is filled with flavors of black pepper, Worcestershire sauce, and red wine, this homemade beef pot pie is bound to a recipe you reach for again and again. And one way to make this recipe extra delicious is by making your own homemade pie crust. People shy away from it because they think it’s difficult to do. I assure you, it’s not! And I have an excellent recipe to aid your efforts! My pie crust is light and flaky and oh so buttery. It’s a definite and delicious way to kick up your beef pot pie a notch!
The beautiful thing about this recipe is you can use leftovers to make it. It’s perfect for all those turkey leftovers you have after Thanksgiving or Christmas – just substitute the chicken for Turkey! And you know that pie crust I told you about? Well, it can be used for dessert as well. From my Pumpkin Cheesecake Pie to my Chocolate Pudding Espresso Pie – I have something for everyone, even Mini Fruit Pies!
Okay, I’ve talked a lot about the homemade pie crust, BUT! If you don’t have time, or just want to make this quickly, a pre-made pie crust (the type in the refrigerated section of the grocery store) it will work just as nicely! The end goal is a delicious meal you can enjoy eating – and this recipe is it!
I promise this beef pot pie will satisfy those taste buds, so let’s get started!
I’m going to begin with the pie crust. This recipe is very flexible, for your pans you can put it in a 9″ pie plate, or 2-5″ pie tins, or smaller baking dishes. Cooks choice!
I use 3 aluminum pie tins and my rolling out process is below.
To begin, roll out your pie crust, then cut it 4 inches round, using a little flour as needed. I used the rim of a round bowl to create the circle. Once your pie crust has been formed, place it in your fridge to stay chilled while you prep your filling.
Heat your oven to 400°
For the filling:
Slice the beef into thin strips. In a hot skillet add a tablespoon of oil and bring to medium-high heat. Add the beef and stir fry it until it’s all browned nicely. Next, add in the onion and stir until the onion is tender.
Then, you’ll add in the carrots and peas.
Mix together the beef broth, Worcestershire, and soy sauce with cornstarch, pour over the beef and simmer.
The sauce will thicken. If you want it thicker make a slurry of cornstarch and water and add to your sauce.
Once thickened, place the beef mixture into the pie plates/dishes and then place the prepared pie crust and stretch it just a bit to cover the filling. Using your fork, crimp the edges to seal the crust to your pie plate.
*If you’re looking for a no crust option, top it with mashed potatoes for a delicious shepherd’s pie, or top it with tater tops, everyone loves it with tater tots too, and if you’re totally low carb, make some cauliflower mashed potatoes and top it with those.
Next, make your egg wash and brush it lightly over your crust. Then, take a knife and make a few slits in the top of the crust to allow steam to escape while it cooks.
Place the pies on a baking sheet in case there is any spillover. This also helps to transfer them to and from the oven easily.
Bake for 15-30 minutes or until the beef pot pies are bubbly and heated thoroughly and the pie crust is golden and cooked.
Remove pot pies from the oven and allow to cool 10 minutes before serving.
Can I make a bottom crust for this?
Yes, absolutely!
Can I made this into one big pot pie?
Yes, you can easily bake this in a casserole dish, large pie plate, or a oven-safe skillet (like castiron).
Can I make the crust ahead of time and leave it in my fridge until time to roll it out?
Yes, in fact, I do this a lot. I usually pull it out 20 minutes before I am ready for it to make it easier to roll out.
Can I use fresh peas and carrots in place of the frozen?
Yes, add in whatever vegetables you like, just cut them into small bite sized pieces.
- 1 lb beef, tri-tip or lean marbled beef (flank or skirt steaks work well)
- ½ onion diced
- 1 lb frozen peas and carrots, or use ½ bag frozen peas and 2 carrots diced
- 1 tablespoons butter/oil
- 2 tablespoons cornstarch, or flour
- 1 1/2 cups beef broth, or chicken broth for a lighter flavor
- 1 teaspoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 pie crust (homemade pie crust, or purchased)
- options
- 4 oz potatoes, diced (saute with carrot and celery and cook until tender in sauce)
- 1-2 teaspoons chicken or beef bullion, for added flavor (add when you add broth)
- ¼ cup red wine
- Egg wash for a more golden crust, egg beaten with 1 tablespoon water or cream (brush over top of pie crust before baking)
- salt and pepper to taste
- Heat oven to 400°
- This recipe is flexible, you can put it in a 9" pie plate 2-5" pie tins, or smaller baking dishes.
- I used 3 aluminum pie tins.
- I rolled the pie crust, then cut it 4 inches round with a little flour. I used the rim of a round bowl to create the circle. Before getting the filling ready I pressed the edges with a fork to make the crimped design and cut a crisis cross in the center to allow steam to release and avoid the pie bubbling over.
- For the filling:
- Slice the beef into thin strips.
- In a hot skillet add the beef and stir fry it until it’s all browned nicely in a tablespoon of butter/oil.
- Next, add in the onion and stir.
- Then you’ll add in the carrots and peas.
- Mix the beef broth, Worcestershire, and soy sauce with cornstarch, pour over the beef and simmer.
- The sauce will thicken (add more cornstarch and water if it’s not thick enough)
- Place the beef mixture into the pie plates/dishes.
- Place the prepared pie crust and stretch it just a bit to cover the filling.
- Place the pies on a baking sheet in case there was any spillover and to help to transfer them to and from the oven evenly.
- Bake for 15-30 minutes or until the beef pot pies are bubbly and heated thoroughly and the pie crust is golden and cooked.
- Remove pot pies from the oven and allow to cool 10 minutes before serving.
If you like this or any other recipe at 
Robert L Peck says
Hi Diane,
Enjoyed your beef pot pie. I just harvested my Whitetail deer and would to try your recipe with my venison steaks .
A favor …Last year I roasted some chestnuts 🌰 and vacuumed sealed them . Could you please send me a recipe to come up with as a frosting for cupcakes . I know that you have to purée them .. Thank you.. from your favourite proof reader.. Bob Peck
Diane says
Hi Bob, Venison pot pies sound good!
For the chestnut frosting, puree the chestnuts until smooth and then make the frosting with butter and powdered sugar, maybe a dash of vanilla, a pinch of salt if you want a salty sweet frosting (I’ll be a milk nut butter frosting) depending on how much frosting you want to make, 1/4 cup pureed chestnuts, 1/4 cup butter, 1 cup powdered sugar (start there and add more powdered sugar if you need it a little sweeter or dryer) Add 2 teaspoons of milk or cream when mixing for a smooth creamy frosting. (multiply to get the amount of frosting you’d like) if you want it to have some chocolate flavor you can add some unsweetened cocoa powder, or even some melted chocolate too.
Kathy says
Where does the butter go?
Diane says
Sorry I adjusted it to say butter/oil. Use when sauteeing the beef, add any additional butter for flavor in the sauce if desired.