Beef Pot Pie Recipe
American · Main course · 135 min total
A hearty and comforting beef pot pie filled with tender chunks of beef, vegetables, and a rich gravy, all encased in a flaky golden crust.
30
min prep
min prep
105
min cook
min cook
6
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss beef cubes with flour, salt, and pepper until coated.
- Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 4 minutes per batch. Transfer to a plate.
- Reduce heat to medium. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute.
- Return beef to pot. Stir in beef broth and thyme. Bring to a boil, then reduce heat to low, cover, and simmer until beef is tender, about 1 hour.
- Stir in frozen peas. Transfer mixture to a 9-inch pie dish.
- Roll out puff pastry to fit the top of the dish. Place over filling, crimp edges, and cut a few slits for steam. Brush with beaten egg.
- Bake until crust is golden and filling is bubbly, about 25-30 minutes. Let cool 10 minutes before serving.
Tips
- For a deeper flavor, add 1/2 cup red wine along with the broth.
- Leftover pot pie can be refrigerated for up to 3 days; reheat in the oven.
- Serve with a side of mashed potatoes or a green salad.
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