beef pot pie
This hearty and comforting beef pot pie is packed with tender beef, savory vegetables, and a creamy gravy, all wrapped in a golden, flaky crust. Perfect for a cozy meal.
Ingredients
- 2 cups of cooked beef chopped into bite-sized pieces
- 1 cup of carrots diced
- 1 cup of peas frozen or fresh
- 1/2 cup of onions diced
- 2 cloves garlic minced
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour to thicken the filling
- 2 cups of beef broth for rich flavor
- 1 cup of milk to make the filling creamy
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- 1 package of pie crusts store-bought or homemade
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 375°F (190°C). This ensures your crust will bake up golden and flaky.
Prepare the filling:
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onions and garlic, sautéing them for 2-3 minutes until they’re soft and fragrant.
- Sprinkle the flour over the onions and garlic, stirring to form a roux. This will help thicken the gravy. Cook for 1 minute, then slowly pour in the beef broth, stirring constantly to avoid lumps.
- Add the milk, thyme, rosemary, salt, and pepper. Bring the mixture to a simmer, stirring occasionally until it thickens into a creamy sauce, about 5-7 minutes.
Add the beef and vegetables:
- Stir in the cooked beef, carrots, and peas. Continue to cook for another 3-4 minutes until everything is heated through and well combined. Taste the filling and adjust the seasoning if needed.
Assemble the pot pie:
- Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Pour the beef and vegetable filling into the crust, spreading it evenly.
- Top with the second pie crust, trimming the excess and crimping the edges together to seal. Cut a few slits in the top crust to allow steam to escape.
Bake:
- Place the pot pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
Cool and Serve:
- Let the beef pot pie cool for about 5 minutes before slicing. This will help the filling set so it doesn’t run out when you cut into it.
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