Beef Pot Pie

Beef pot pie is a perfect cold-weather dinner. Beef chuck, mushrooms, carrots, and peas are combined in a thick savory gravy. It’s topped with a golden crust for a seriously comforting meal.

a slice of beef pot pie on a plate.

If there was such a thing as pot pie season, we are in the thick of it. Cold, snowy, windy days just beg for a serving of something cozy and hearty. And so beef pot pie is totally in order.

This isn’t a quick weeknight dinner. No, this is a lazy weekend meal when it’s too cold to go out, and filling the house with the aroma of deliciousness is the only item on the agenda. 

It’s hearty with chunks of beef chuck and a few veggies sprinkled in to make us feel good about ourselves. Top it with flaky pie crust, and you have the makings for an excellent Saturday or Sunday supper.

ingredients for beef pot pie.

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Ingredients

  • Olive oil
  • Cubed beef chuck (stew meat) seasoned with salt and pepper
  • Unsalted butter
  • Sliced baby portabella mushrooms
  • Chopped onion
  • Chopped celery
  • Minced garlic cloves
  • All-purpose flour
  • Balsamic vinegar or red wine
  • Sliced carrots
  • Fresh thyme
  • Chopped fresh parsley
  • Beef stock or beef broth
  • Worcestershire sauce or soy sauce
  • Heavy cream
  • Frozen peas
  • 9″ refrigerated pie crust

Recipe Instructions

Heat the olive oil in a stock pot over medium to medium-high heat. Brown the beef on both sides, for about 3-4 minutes each.  Once the beef is nicely browned, but not cooked through, go ahead and remove it from the pot to a plate or bowl. 

In the same pan melt the butter and then add the sliced mushrooms. Stir them around until they start to brown. Next, add the onion, celery, and garlic. 

Stir frequently until the vegetables start to soften. Add the flour and stir into the vegetable mixture.

steps showing how to brown the beef and adding the flour.

Add the balsamic vinegar and deglaze the pan by scraping up all the browned bits off the bottom using a wooden spoon or spatula. 

Add the carrots, fresh thyme, and fresh parsley. Add the browned beef into the pot, including all of the juices collected on the plate or bowl.

Add the beef stock, and Worcestershire sauce. Give the beef mixture a stir and then bring the pot to a boil. Once boiling, lower the heat to a simmer and let it all cook together for at least 40-45 minutes or until the sauce starts to thicken (the longer you let it go the thicker the filling will be). 

the veggies and broth being added to the pan.

Once the filling has thickened, add the peas and the cream. Preheat the oven to 400°F.

Pour the filling into a 9-inch pie dish that has been lightly sprayed with nonstick cooking spray.

Using a rolling pin, smooth the pie crust out so there is at least one to two inches of crust over the rim of the pie plate.

assembling the pot pie.

Place the pie dough on top of the filling.  Fold in the extra crust around the edge.  Crimp the edges of the pie crust with a pinch or a fork depending on your preference. Cut a few slits in the dough to allow steam to escape.

Place the pie pan on a baking sheet lined with tin foil or parchment paper as the pie might drip during baking.

Bake the pot pie until the crust is golden brown on top, about 35 to 45 minutes. Let it stand for 10 to 15 minutes before serving.

the baked pot pie.

Recipe Tips

You can make the beef filling a day in advance and keep it in the refrigerator (or keep it in the freezer it for later). The flavor will just get better. When you’re ready to get your pot pie on, just assemble it in a pie dish, add the pie dough, and bake it.

Feel free to switch up the veggies – potatoes, green beans, hearty greens like kale or chard, or other types of mushrooms would be great.

Be sure to try the beef before you assemble the pot pie. If it’s not tender, continue simmering it until it is.

You can use large ramekins and make smaller individual pot pies, too. Just cut the dough to fit the ramekins and then keep an eye on them in the oven. Once the crust is golden brown, they’re done.

Leftovers will keep for several days in the refrigerator but the crust will soften once it’s chilled.

I hope you add this beef pot pie recipe to your list of fun weekend things to do. It takes time, but it’s worth it.

Happy pot pie-making,

April
overhead shot of slices of pot pie on plates.

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Beef Pot Pie

overhead shot of slices of pot pie on plates.

Beef pot pie is a perfect cold-weather dinner. Beef chuck, mushrooms, carrots, and peas are combined in a thick savory gravy. It’s topped with a golden crust for a seriously comforting meal.

  • Author: April Anderson
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound beef chuck, cubed and seasoned all over with salt and pepper
  • 1 tablespoon unsalted butter
  • 6 ounces sliced baby portabella mushrooms
  • 1/2 white onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 tablespoon balsamic vinegar
  • 4 large carrots, cut into thick coins
  • Leaves from 3 sprigs of thyme
  • 1 tablespoon chopped fresh parsley
  • 16 ounces beef stock
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons heavy cream
  • 1 cup frozen peas
  • 1 premade 9″ pie crust (allow to come to room temperature)

Instructions

  1. In a stockpot, heat the olive oil over medium heat. Brown the beef on both sides, for about 3-4 minutes each.  Once the beef is nicely browned, but not cooked through, go ahead and remove it from the pot to a plate or bowl.
  2. In the same pan melt the butter and then add the sliced mushrooms. Stir them around until they start to brown. Next, add the onion, celery, and garlic.
  3. Stir frequently until the vegetables start to soften. Add the flour and stir into the vegetable mixture.
  4. Add the balsamic vinegar and deglaze the pan by scraping up all the browned bits off the bottom using a wooden spoon or spatula.
  5. Add the carrots, fresh thyme, and fresh parsley. Add the browned beef into the pot, including all of the juices collected on the plate or bowl.
  6. Pour in the beef stock, and Worcestershire sauce. Give it all a good stir and then bring the pot to a boil. Once boiling, lower the heat to a simmer and let it all cook together for at least 40-45 minutes or until the sauce has started to thicken (the longer you let it go the thicker the filling will be).
  7. Note- if you are baking to serve this meal right away, take out the pie crust and allow it to come to room temperature while the mixture is simmering. 
  8. Once the filling has thickened, if you are baking this to serve right away, add the peas and the cream.  
  9. Preheat the oven to 400°f. Pour the filling into a 9-inch pie dish that has been lightly sprayed with nonstick cooking spray.
  10. Roll out a refrigerated pre-made 9-inch pie crust.  Using a rolling pin, smooth the pie crust out so there is at least 1-2 inches additional crust over the rim of the pie plate.
  11. Transfer the pie crust and place it on top of the filling.  Fold in the extra crust around the edge.  Crimp the edges of the pie crust with a pinch or a fork depending on your preference.
  12. Place the baking dish on a baking sheet lined with tin foil or parchment paper as the pie might drip during baking.
  13. Bake the pot pie at 400 degrees until the pie is browned on top, about 35-45 minutes. Let it stand for 10 to 15 minutes before serving.

Nutrition

  • Calories: 403
  • Sugar: 6g
  • Sodium: 461.8mg
  • Fat: 19.6g
  • Saturated Fat: 7.2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 36.2g
  • Fiber: 4.1g
  • Protein: 20.7g
  • Cholesterol: 54mg

Keywords: beef pot pie

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

The post, recipe, and photos have been updated from the archives. First published in December 2015.

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4 Comments

  1. I hope you get all your last minute Christmas stuff done, April!! Love me a good pot pie, and your beef pot pie looks seriously comforting and delicious!! I could just skip all the holiday shenanigans, stay in and eat vats of this yumminess! Totally drooling over here! Cheers, doll!
    P.S. LOVE your dog!!! What kind of pup is that?! <3

  2. Tried this yesterday and enjoyed it! Really like the addition of balsamic vinegar. One thing though – the mushrooms seem to be missing from the ingredients list 🙂

    1. Oh geez! Can’t believe I left out the mushrooms! I updated the recipe 🙂 Thanks so much for letting me know and I’m so glad you liked it!

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