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–+ servings

Beef Pot Pie

A comforting beef pot pie with a savory filling of braised beef, tender vegetables, and a flaky pastry crust, perfect for family dinners and holiday leftovers.
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Serving Size 6 servings

Ingredients

For the Filling

  • 1.5 lbs beef chuck or stew meat, cut into 1–1½-inch pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup peas (frozen is fine)
  • 2 stalks celery, chopped
  • 2 cups beef broth Can substitute 1 cup for low-sodium chicken broth for a lighter filling.
  • 3 tbsp all-purpose flour Or use 1:1 gluten-free flour for gluten-free.
  • 2 tbsp butter (or 1 tbsp butter + 1 tbsp oil) Oil for higher smoke point.
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme (or 1 tbsp fresh, chopped)
  • 1 leaf bay leaf
  • 1 sheet puff pastry or pie crust (store-bought or homemade)
  • Salt and pepper to taste
  • 1 large egg, beaten (for egg wash)

Instructions

Preparation

  • Pat the beef dry and season generously with salt and pepper. Heat a heavy pot over medium-high heat and add 1 tbsp butter (or oil). Sear beef in batches so pieces brown without steaming. Transfer browned beef to a bowl.
  • Reduce heat to medium. Add remaining butter, then sauté the onion, garlic, and celery until softened, about 4–5 minutes. Stir occasionally.
  • Sprinkle in the flour and cook 1–2 minutes, stirring constantly, to create a light roux.
  • Gradually whisk in the beef broth, scraping up any browned bits from the pot.
  • Add Worcestershire sauce, thyme, bay leaf, and seared beef. Simmer until beef is fork-tender, about 60–75 minutes. Stir occasionally.
  • Once beef is tender, stir in the diced carrots and peas. Simmer until vegetables are just tender, 8–10 minutes.
  • Remove the bay leaf. Taste and adjust salt and pepper. The filling should be thick enough to mound.
  • Preheat oven to 400°F (200°C). Transfer filling to a pie dish.
  • Roll pastry out if needed and place over the filling. Trim excess, fold and crimp edges, and cut a few slits in the top to vent steam.
  • Brush the crust with beaten egg and bake for 25–30 minutes until the pastry is puffed and deep golden.
  • Let rest 10 minutes before serving.

Notes

This classic beef pot pie can be made ahead; the filling can be prepared 2 days in advance. Store leftovers in the refrigerator for up to 3 days, or freeze unbaked pie for up to 3 months.