Beef Pot Pie

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This beef pot pie recipe has a hearty, savory filling of slow-braised beef and tender veggies baked inside the flakiest homemade pie crust.

Prep Time20

Cook Time2 10

Cooling Time30

Total Time3

Course: Dinner

Cuisine: American

Keyword: beef pot pie

Servings: servings

Combine the ingredients. In the bowl of a food processor, pulse together the flour and salt. Add the butter and mix until it resembles a coarse meal.
Add water. With the machine running, slowly add the ice water and process until the dough comes together. Add more water if the dough seems too dry.
Shape and chill the pie dough. Divide the dough into two equal-sized balls and flatten them into disks. Wrap each disk in plastic wrap and chill for at least 1 hour before rolling out.

Prep. Preheat your oven to 350ºF.
Prepare the meat. Pat dry the meat with a paper towel, then season to taste with salt and pepper.
Sear the meat. Heat olive oil in a Dutch oven set over medium-high heat. Cook the beef in the pot until browned on all sides. Remove the meat from the pot and set aside.
Sauté the veggies. In the same Dutch oven, add the chopped onion, carrots, and celery. Cook, stirring, for 5 minutes. Add the mushrooms and cook until just tender. Stir in the tomato paste and cook for 30 seconds.
Add beef broth. Pour ½ cup of the beef broth to deglaze the Dutch oven. Simmer for 2 minutes.
Make a slurry. Whisk the remaining broth with cornstarch in a bowl until smooth and combined. Pour the mixture into the Dutch oven along with Worcestershire sauce.
Add the beef and herbs. Add thyme and season to taste with salt and pepper. Place the beef back into the Dutch oven and close with a lid.
Bake. Bake the beef for 1½ hours or until tender. Remove the pot from the oven and, while still hot, stir in the peas. Allow everything to cool down to room temperature.

Roll out the dough. Remove the dough disks from the fridge and let them rest for about 5 minutes so they’re easier to work with. On a lightly floured surface, roll out each disk into a circle large enough to fit your pie dish. Grease the pie plate with cooking spray and drape one rolled-out crust over it, gently pressing it into the bottom and sides.
Fill the pie crust. Spoon the cooled beef mixture into the prepared crust. Roll out the second dough disk and place it over the filling. Trim any excess dough, then pinch or crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush with an egg wash. Whisk the egg until smooth, and brush the pie crust with the beaten egg. Pop the pie in the oven and bake for 25-30 minutes.
Serve. Cool the pie for 10 minutes before cutting and serving.

Pie options. You can use my easy pie crust recipe or store-bought crust.
Veggie choices. Besides carrots, celery, and peas, you can add some chopped tomatoes.
Cook it on the stovetop. The meat can be prepared completely on the stove. Close the Dutch oven or skillet if using with a lid, and cook for 2 hours or until the meat is tender.
Shred it. Once the meat is tender, you can shred some of it for a different texture.
Add flavor. Before popping the meat in the oven, you can add a couple of bay leaves.