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beef pot pie

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 8

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

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.
Keyword beef pot pie