Beef Pot Pie
Prep time
Cook time
Total time
A rich and delicious beef pot pie filled with a savory beef sauce with vegetables and topped with pie crust.
Recipe type: Main Dish, Pie
Cuisine: American
Serves: 6 servings
  • 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
  • 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
  1. Heat oven to 400°
  2. This recipe is flexible, you can put it in a 9" pie plate 2-5" pie tins, or smaller baking dishes.
  3. I used 3 aluminum pie tins.
  4. 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.
  5. For the filling:
  6. Slice the beef into thin strips.
  7. In a hot skillet add the beef and stir fry it until it’s all browned nicely in a tablespoon of oil.
  8. Next, add in the onion and stir.
  9. Then you’ll add in the carrots and peas.
  10. Mix the beef broth, Worcestershire, and soy sauce with cornstarch, pour over the beef and simmer.
  11. The sauce will thicken (add more cornstarch and water if it’s not thick enough)
  12. Place the beef mixture into the pie plates/dishes.
  13. Place the prepared pie crust and stretch it just a bit to cover the filling.
  14. 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.
  15. Bake for 15-30 minutes or until the beef pot pies are bubbly and heated thoroughly and the pie crust is golden and cooked.
  16. Remove pot pies from the oven and allow to cool 10 minutes before serving.
Recipe by Created by Diane at