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Beef Pot Pie

A classic comfort food, Beef Pot Pie features tender beef and flavorful vegetables encased in a flaky pie crust, perfect for family dinners or cozy evenings at home.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Filling
  • 1 lb beef, cubed Use chuck or round for best flavor.
  • 2 cups mixed vegetables (carrots, peas, corn) Fresh or frozen vegetables can be used.
  • 1 medium onion, diced Yellow onion works well.
  • 2 cloves garlic, minced Adjust according to taste.
  • 4 cups beef broth Homemade or store-bought broth can be used.
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp dried thyme Can substitute with fresh herbs if available.
  • 1 tbsp Worcestershire sauce
Pie Crust
  • 1 cup flour
  • 1/2 cup unsalted butter, chilled Cut into small cubes for easier mixing.
  • 1/4 cup cold water Add more if needed for dough consistency.
  • 1 whole egg, beaten For egg wash to achieve a golden crust.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large pot, brown the beef over medium heat.
  3. Add diced onion and garlic, cooking until translucent.
  4. Stir in the mixed vegetables, beef broth, salt, pepper, thyme, and Worcestershire sauce. Bring to a simmer and cook for 10 minutes.
Pie Crust
  1. In a bowl, combine flour and chilled butter, mixing until crumbly.
  2. Gradually add cold water until a dough forms.
  3. Roll out half for the bottom crust and the other half for the top.
Assembly and Baking
  1. Fill a pie dish with the beef mixture, cover with the top crust, and seal the edges.
  2. Brush with the beaten egg.
  3. Bake for 30-35 minutes or until golden brown.
  4. Let cool slightly before serving.

Notes

Beef Pot Pie is best served warm, right out of the oven. You can serve it with a side salad or some crusty bread to complement the meal. If you have leftovers, let the pot pie cool completely, cover it, and store it in the refrigerator for up to 3 days. You can also freeze it before baking for up to 3 months. To bake from frozen, simply add an extra 10-15 minutes of baking time.