Description
Indulge in a comforting homemade Beef Pot Pie from scratch, filled with tender beef, savory vegetables, and a flaky golden crust. This easy-to-follow recipe guarantees a delicious and satisfying meal for any occasion. Learn how to make the perfect classic beef pot pie today!
Ingredients
Scale
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 4 cups beef broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup all-purpose flour
- 1/4 cup butter, softened
- Salt and pepper to taste
- 2 ready-made pie crusts (or homemade pastry dough)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Beef and Vegetables: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the beef cubes and sear on all sides until browned. Remove the beef and set aside. In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add minced garlic, dried thyme, and dried rosemary, cooking for another minute until fragrant.
- Simmer the Filling: Return the browned beef to the pot with the vegetables. Pour in the beef broth, ensuring the beef is submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender. In a small bowl, mix all-purpose flour and softened butter to create a paste. Stir this paste into the simmering beef mixture to thicken the gravy. Add frozen peas and corn, and season with salt and pepper to taste. Continue to simmer for an additional 10 minutes.
- Prepare the Crust: Preheat your oven to 400°F (200°C). If using ready-made pie crusts, remove them from the refrigerator about 15 minutes before assembly. If making your own pastry dough, roll it out on a lightly floured surface to fit your 9-inch pie dish.
- Assemble and Bake: Pour the beef and vegetable filling into the 9-inch pie dish. Cover the filling with the pie crust, trimming any excess dough. Crimp the edges to seal the crust to the dish. Cut a few slits in the top of the crust to allow steam to escape. Brush the top of the crust with the beaten egg. Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. Let the beef pot pie cool for about 10 minutes before serving.
Notes
- For a richer flavor, use bone-in beef chuck.
- Add other vegetables like potatoes or mushrooms for variety.
- Use a combination of butter and shortening in your pie crust for a flaky texture.
- Ensure your beef is tender by simmering it for the recommended time.
- Let the filling cool slightly before adding it to the pie dish to prevent the crust from becoming soggy.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg
Keywords: beef pot pie, homemade pot pie, beef recipe, comfort food, pot pie recipe, easy beef pot pie, from scratch, savory pie