The filling in this Beef Pot Pie creates the kind of deep, rich flavor that defines truly great comfort food.
I can’t think of any dish more deserving of the title “comfort food” than Beef Pot Pie. Truly excellent pot pies are hard to come by, but this method delivers tender, deeply flavored beef every time. The filling braises slowly in the oven until the meat is melt-in-your-mouth tender, then it’s topped with pie crust and returned to the oven to finish. The result is one special dish that has everyone saying “yu-um” with every bite.
Why You’ll Love This Beef Pot Pie Recipe
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Deep, classic beef flavor – Browning the beef and building the sauce in the same pot creates rich, slow-cooked flavor without unnecessary steps.
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Tender, not chewy beef – The oven-braised method ensures the beef turns fork-tender before the pie is assembled.
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Balanced, savory gravy – A combination of beef broth, tomato paste, Worcestershire, and soy sauce adds depth without overpowering the filling.
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Flexible ingredients – Easily swap vegetables, use stew meat or sirloin, or add potatoes to make it your own.
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Make-ahead friendly – The filling can be prepared in advance and refrigerated or frozen, making this ideal for entertaining or busy weekends.
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Detailed and quick-scan instructions – Choose the step-by-step guidance or the quick overview depending on how familiar you are with the recipe.
The recipe here, adapted from Cook’s Country, takes a bit of time, but is easy and not entirely hands-on. It is, however, quicker than many other pot pie recipes I’ve tried, and the ingredients in this dish come together for a complex, satisfying flavor.
Ingredients needed to make Beef Pot Pie-
The following list is not the complete list for this recipe so for shopping, use the printable recipe to purchase all ingredients and quantities needed-
- Beef Chuck-eye Roast- You may substitute sirloin steak here if you like but the cost is a bit higher.
- Mushrooms, onions, garlic, carrots, frozen peas- these are the vegetables I use in the recipe but you can skip what you don’t like or substitute. For instance, I love to use frozen pearl onions for the chopped onion now and then.
- Beef broth, soy sauce, Worcestershire sauce, bay leaf, fresh thyme, all-purpose flour- these are the main ingredients, as well as the juices from the beef, that will create the delicious base for the beef and vegetables in the beef pot pie.
- Pie crust- You may make your own pie crust or buy pre-made pie crust. The recipe only calls for crust on the top, but you can make a double crust for this beef pot pie, but I recommend blind baking or par-baking the bottom crust before filling.
- Egg for an egg wash to provide a nice sheen to your pie crust- this is optional but nice looking.
Can Beef Pot Pie be made ahead of serving?
Absolutely. especially if you want to make the filling ahead of time and then assemble to bake with the pie crust the day of serving. The filling can be completed and then refrigerated up to two days, or sealed in an air-tight container and frozen for up to three months. The day of assembly, if your filling is refrigerated, no extra time is necessary for baking the pie. If you freeze the filling, I would defrost the filling in the refrigerator overnight before assembling the pie.
Why only brown half the beef?
In a Dutch-oven, browning just half of the beef before stewing imparts the rich, deep flavor of searing without overcrowding the pan and having to do two batches. The juices from the browned portion of the roast will help flavor your vegetables in the initial saute’ and the remaining meat will release flavorful juices in the oven.
How to make homemade beef pot pie?
In a Dutch-oven, browning just half of the beef before stewing imparts the rich, deep flavor of searing without overcrowding the pan and having to do two batches. The juices from the browned portion of the roast will help flavor your vegetables in the initial sauté and the remaining meat will release flavorful juices in the oven.
Browning the vegetables makes a nice caramelization for added flavor, cooking until soft. Key ingredients are then added for the most flavorful pot pie in case I’ve failed to mention that this recipe is “flavorful” – tomato paste, garlic and red wine (the wine can be substituted for water, if need be). Then add good-quality beef broth, soy sauce, Worcestershire and bay leaf.
Finally, add all the beef into the mix and bake this filling in the oven for about an hour and a half or until the meat is tender.
After oven-braising the filling, remove to bowl. Then add a bit of water to your Dutch-oven and scrape off some of the fond that accumulated on the side of the pan. Add this complex, flavorful juice to your meat filling for optimal flavor and extra moisture.
Now we’re ready to put everything together for this “bring on the cold weather” juicy pot pie. But first let me talk to you about your pie crust. I am a true make-it-all-from-scratch kind of cook. But from time to time, I’ve used store-bough pie crusts and have had excellent results with them. Just do what’s easy for you. But if you’re looking for an easy homemade recipe, the crust for my Foolproof Berry Galette is so easy, delicious, and is completely and easily made in a food processor.
Here it is fresh out of the oven, you just know it’s going to be good. Really good! This Beef Pot Pie is going to be served around here quite often and I hope you’ll also give it a try. You won’t be disappointed. The recipe yields 6 servings, but everyone will want seconds so be prepared. Seldom will you have leftovers, but if you do, this recipe is delightful the next day and even more so the day after that.
Filling options for homemade Beef Pot Pie-
As I mention in the ingredient list above, you can use beef chuck roast or sirloin steak for the beef pot pie. I would not change out the ingredients that create the beefy-delicious broth for this recipe, it’s already so good. But we all have our preferences for the vegetables that go into our pot pie- Some other ingredients that are also delicious are- diced potato or parsnip, chopped celery, pearl onions, green beans. Use what you like but try to keep the quantity of vegetables about the same as the original recipe so your meat to veggie ratio is good, and you also have plenty of thick broth to encase the filling.
This Beef Pot Pie is the kind of meal that brings everyone to the table and keeps them there. The rich, oven-braised filling and golden crust make it perfect for cozy dinners, Sunday meals, or sharing with guests. Serve it warm and enjoy a classic comfort food recipe that’s as satisfying to make as it is to eat.
Beef Pot Pie
Ingredients
- 2 pounds boneless beef chuck-eye roast, trimmed and cut into ¾ inch pieces Sirloin steak may be substituted
- Salt and pepper
- 3 Tablespoons olive oil or avocado oil, divided
- 4 ounces mushrooms, baby bellas also called creminis or white button if unavailable, trimmed and quartered
- 1 onion, finely chopped-pearl onions are also good
- 3 carrots, peeled and cut into ½ inch pieces
- 2 Tablespoons tomato paste
- 4 garlic cloves, minced
- ½ cup dry red wine, or ½ cup water
- 3 Tablespoons all-purpose flour
- 2 cups beef broth
- 1 Tablespoon soy sauce
- 1 Tablespoon Worcestershire sauce
- 1 bay leaf
- 1 cup frozen peas
- 1 ½ teaspoons chopped fresh thyme, divided
- 1 large egg, lightly beaten
- 1 9-inch store-bought pie dough round or your own made-from-scratch pie crust
Instructions
*FULL INSTRUCTIONS*
Here’s the full set of detailed instructions—ideal if it’s your first time making this recipe or if you’d like extra guidance along the way-
Preheat and Prepare Beef
- Adjust oven rack to the lower-middle position and heat oven to 350°F.2 pounds boneless beef chuck-eye roast, trimmed and cut into ¾ inch pieces, Salt and pepper, 3 Tablespoons olive oil or avocado oil,
- Pat beef cubes dry with paper towels and season generously with salt and pepper.
- Heat 1 ½ tablespoons oil in a Dutch oven over medium-high heat.
- Add half of the beef and cook until well browned on all sides, about 7 minutes.
- Transfer browned beef to a bowl or plate. Add the remaining uncooked beef to the same bowl (it will cook later in the oven).
Cook Vegetables
- Reduce heat to medium. Add the remaining 1 ½ tablespoons oil to the pot.4 ounces mushrooms,, 1 onion,, 3 carrots,, 2 Tablespoons tomato paste, 4 garlic cloves,
- Stir in mushrooms, onion, and carrots. Cook until lightly browned, about 5 minutes, scraping up any browned bits.
- Add tomato paste and garlic; cook until fragrant, about 30 seconds.
Build Sauce
- Stir in wine (or water) and cook until mostly evaporated, about 2 minutes.½ cup dry red wine,, 3 Tablespoons all-purpose flour, 2 cups beef broth, 1 Tablespoon soy sauce, 1 Tablespoon Worcestershire sauce, 1 bay leaf
- Sprinkle flour over the vegetables and stir for 1 minute.
- Slowly add broth, soy sauce, Worcestershire, and bay leaf, scraping the bottom of the pot to release flavor.
- Return all beef (browned and raw) to the pot. Bring to a simmer, cover, and transfer to the oven.
- Bake until beef is tender, about 1 hour 15 minutes.
Check Tenderness and Adjust
- Test a piece of beef. If still chewy, stir in ¼ cup water and return to oven for 20–30 minutes.1 cup frozen peas, 1 ½ teaspoons chopped fresh thyme,
- Once tender, remove from oven and increase oven temperature to 400°F.
- If filling looks dry, transfer meat to a bowl. Add ¼–½ cup water to the pot and scrape up the browned bits to create a rich sauce. Stir this back into the meat mixture.
- Discard bay leaf. Stir in thyme and peas. Taste and season with more salt and pepper as needed.
Assemble Pie
- Spray a 9-inch deep-dish pie plate with cooking spray. Add beef filling.1 large egg,, 1 9-inch store-bought pie dough round or your own made-from-scratch pie crust
- Brush the rim of the dish with beaten egg. Place pie dough over the top so it slightly overhangs the edges. Fold the excess dough inward and crimp edges with your fingers.
Finish Crust
- Cut a ½-inch hole in the center of the crust. Cut six small slits around it to vent steam.
- Brush the crust with remaining egg and sprinkle lightly with salt, pepper, and thyme.
- Place pie on a rimmed baking sheet and bake until golden brown, 20–30 minutes.
Cool and Serve
- Let pie cool on a rack for 15 minutes before serving.
*QUICK LOOK INSTRUCTIONS*
Here’s a quick-scan version of the instructions—perfect if you’ve made this recipe before or just want an overview before diving in-
- 1. Preheat oven to 350°F. Brown half the beef; set aside with raw beef.2. Cook mushrooms, onion, carrots in oil. Add tomato paste & garlic.3. Add wine; reduce. Stir in flour, then broth, soy, Worcestershire, bay leaf.4. Return beef, simmer, cover, bake 1 hr 15 min (until tender).5. Stir in thyme & peas; season. Raise oven to 400°F.6. Transfer filling to pie dish; top with dough, crimp, vent, brush with egg.7. Bake 20–30 min until golden. Cool 15 min before serving.
Notes
- Use other vegetables if you prefer in this beef pot pie recipe. Adding diced potatoes is a popular addition.
- I love to use frozen pearl onions in place of the chopped onions from time to time. They look nice and are tasty.
- Beef stew meat is okay to use for the meat in the recipe.
- If you want to make any of the recipe ahead of baking, follow through step 5 for preparing the filling. Filling can be refrigerated for 24 hours or frozen for several weeks. If freezing, some of the ingredients' texture may change a bit, especially if adding potatoes and pearl onions.
Recipe tested, slightly changed and adapted from Cook’s Country.
I cooked the meat, carrots, and potatoes in my instant pot. While the instant pot was doing its thing, I sautéed the onions and mushrooms on the stove and then added the herbs, tomato paste, and other aromatics to the skillet, then I sprinkled the flour on top. I dumped the skillet stuff into the instant pot along with some green beans (I didn’t have peas), then cooked for an additional 3 minutes to sort of blanch the beans.
I made individual pot-pies using my jumbo muffin-tin. I cut my pie dough into 6″ squares and folded the corners over the top before brushing with egg wash. So although my technique was somewhat different, I followed your ingredients list to the letter (with the exception of the peas), and the little individual pies came out wonderful! I served them to guests for dinner accompanied by a lovely salad, and everyone raved.
Thanks for such a delicious recipe! I hope you aren’t insulted by the changes I made. It was still your recipe with my own little tweaks.
Hello Tami! Thank you for sharing your modifications and I’m not insulted at all. I love when readers take a recipe and make it their own and your processes might resonate with others. I appreciate you taking the time to share. 🙂
This did take a while to put together. It tastes great but the consistency is more like a thick beef stew, not dark and rich like pictured. I ended up simmering the mix on the stove as it was taking too long in the oven.
My bad! I slavishly followed this recipe without reviewing it carefully, and, even more, without due regard for my deep hatred of tomato paste. My wife didn’t like this recipe, either. We ate a couple of small pieces apiece just to give this recipe a fair trial, but the rest of the pie is being otherwise disposed of. Three stars instead of one, because I think this recipe is fixable. Here’s how:
1. Omit the tomato paste entirely! Even if you like disgusting tomato paste in your food, this recipe calls for ‘way too much of it. It overpowers the beef and helps to create a sweet overtaste. I do not want sweetness in a savory dish, ever. It is my fault for not omitting the paste automatically; I knew it was a bad idea, and yet I put it in. Stupid! I believe Julia Child uses a few real tomatoes in her boeuf Burgogne; now that, I know, is a much better idea if you want tomato in your pot pie. (I don’t.)
2. The filling was already halfway through its time in the oven before it suddenly occured to me: NO POTATOES!?!?!???? Who makes pot pie without potatoes? It seemed to me that there was going to be a lot of filling, but there really wasn’t enough for my 2″ deep pie dish. The pie was sunken, and I like my pies domed. A couple of medium-size white potatoes would have fixed that and a lot more.
3. I am a life-long, notorious saltaholic. My daughter bursts out laughing when I use a salt shaker at the table because of the overwhelming amount of salt I tend to pour over my food. But this recipe has too much salt even for me, adding further to the diminishment of the all-important beef flavor. For heaven’s sake, omit the soy sauce, use less Worcestershire, and, as my wife said when she tasted it, “Nobody should ever say to you, ‘salt the meat generously.'” (And I did not put any salt or thyme on the crust–my one deviation from the recipe. Hats off to Good Dinner Mom for besting me at saltaholicism!)
4. Thyme, a bay leaf, and the various high-sodium ingredients that I have suggested you eliminate or reduce are not robust enough for a great beef dish, in my humble opinion. I would try a nicely balanced mix of herbes fines, Provencale, or maybe even Italian to support and help to project the beef’s flavor.
5. I loved the shiny, egged crust, but, for the Pillsbury refrigerator crust that I used, a large egg was far too much. I should have thrown away about half of the egg. I think even a small (chicken) egg would be more than sufficient. Also, neither my wife nor I have ever before glued down a crust onto the edge of a pie dish with egg. It was impossible to get the cooked crust off the rim with a large knife and vigorous scraping. I hope we manage to soak it off.
Hi Toby, sorry you didn’t like this but it’s one of my most popular recipes. If you’d reviewed before attempting to make it, as you said, you’d have passed on it rather than make a recipe that doesn’t have ingredients you want and has one that you don’t care for (also, I’ve never had anyone comment the recipe is too salty), then giving it a 3=star review. As for your recommendations for different herbs along with your other comments, it sounds like this recipe as a whole just wasn’t for you. Thanks for visiting and trying the recipe.
I had leftover cooked beef from our Christmas dinner, so I used this recipe to make the filling – the sauce and vegetables. It is delicious. After the sauce/vegetables were finished, I took the pot off the heat for about fifteen minutes and then added the already-cooked beef to sit in the warm sauce/filling for 20 minutes and add to the flavor. I plan to put this in the freezer and take it out to make a dinner using pre-made crusts. tell My tastings tell me already it’s going to be delicious. The red wine is the perfect touch. I substituted herbs de Provence for the thyme because Ilike its flavor. (And anyway, the brand of Herbs de Provence I use includes thyme.) Oh, and I added maybe an eighth of a cup of the gravy we had used for Christmas.What a treat this will be.
Wow, Patricia! This sound amazing. I love the little changes you made and appreciate you taking the time to comment. Thank you!
I wish the instructions weren’t so confusing.
Hi Parker, thanks for your feedback. I’ve gone in and took steps to clarify the instructions in the recipe and I think you’ll find it less confusing now. I hope you try the recipe and I’m also here to answer any questions along the way.
I made this beef pot pie last night, and it was absolutely incredible! The filling was rich, hearty, and packed with flavor—exactly what I was hoping for on a chilly evening. The beef came out so tender, and the combination of vegetables and seasonings made it taste like pure comfort food. I used a homemade buttery crust, and it paired perfectly with the savory filling.
One thing I really appreciated about this recipe was how well-balanced everything was; sometimes pot pies can be too heavy or too thick, but this one had the perfect consistency. I did add a touch of Worcestershire sauce for a little extra depth, and it worked really well. My family devoured every bite and even asked if I could make it again next week!
Thank you for such a fantastic, easy-to-follow recipe—this will definitely become a regular in my dinner rotation!
This is awesome, Annie! Thanks so much for such a great comment detailing why another reader might want to make it. The fact that you took the time to really explain why you loved it means a lot to me. It’s visitors like you who keep me going!
I would like to add chopped small potatoes to this recipe can I just add raw potatoes or should I boil the little potatoes first and add to this recipe?
One of my favorite ad-ins! You can just add them raw. They’ll have plenty of time to cook while braising with the rest of the filling and when baking in the pie. 🙂
We loved it! I tweaked a few ingredients to our tastes, but the recipe itself basically remained the same. I used a frozen pie crust on the bottom, and a frozen rolled out crust on top. Sooo tasty!
Thanks Laurie, I’m so glad you liked it!
I have had this recipe bookmarked for many years now. Not only does it make an awesome pot pie, but I use this as my base for stew. The flavor and the richness cannot be beat. I add in potatoes and the mushrooms towards the end and serve with a crusty bread.
K, thanks for this great information. I do the same thing! I’m actually working on a blog post for beef stew that incorporates many of the properties of the beef pot pie. I’m so glad you like this recipe and really appreciate you taking the time to write a nice comment!
It sounds good, but something is confusing. You say to cook half of the beef and that “You will not cook the remaining beef before placing in the pot pie.” But then you say to add “all” of the beef to the dutch oven to cook in the oven, which is before placing it in the pot pie. I think recipe needs correcting, or I’m not understanding.
Hi Kimberly, Thanks for asking for the clarification and I see the confusion. I’ve gone in an clarified the recipe (thanks for that). Basically you add the rest of the beef before placing in the pot and braising in the oven. Again, thanks for your input and I hope you love the recipe! 🙂
I’ve had this recipe saved for months now but every time I go to make it I realize I haven’t given myself enough time. Finally I got around to setting three hours aside for this. I detest cutting up meat but I did it and just prayed that this worked out. Every beef and broccoli or beef stir fry I’ve made has ended up with chewy meat but my husband had been asking for beef pot pie for a while so it was time to give it a try.
It worked. It made the most tender meat ever! I was able to make two small pies instead of a big one and I was so shocked at how much I loved this. I’m not a good cook but this worked. Follow the directions and you’ll be golden! I didn’t even use the red wine. Thank you for the recipe!
Jolene, I’m so happy to hear you were able to find the time to make the recipe. Most importantly, that it was worth the effort! This is the most popular recipe on my site so you chose a good one. Thanks for taking the time to comment and I’m so glad you liked it! P.S. I too, hate cutting up meat. 😉
Recipe was delicious but the page jumps around so much it was extremely difficult to follow it
Jen, thanks for this feedback. I’m going to have my ad development team look into this.
Jen, my developers have made changes to the ads on my site that should prevent the pages from jumping. I appreciate your feedback and hope you’ll come back again soon. Thank you!
I made chicken pot pies that are frozen before baking. My customers take & bake at home. Can this be done with this beef pie recipe?
Hi Holly, I’ve never done this but see no reason why the beef pot pie couldn’t be frozen and baked later.
I used ground beef. I browned onion and garlic, added ground beef, carrots and celery with seasonings. Then added diced potato, corn and peas. I added about 2 T flour to the mix and browned followed by 2 C beef bouillon.
It simmered about 30 minutes until veggies were done before I put it in the pie shell.
I used Ken Haedrichs beef pot pie double crust recipe. I put the top on, covered the fluted edge and baked it about 55 minutes (5000 feet elevation).
Iwas quite surprised but it turned out delicious!
I always have trouble getting the bottom crust done but this time it was.
Excellent, thank you for sharing this information!
Hi Sally, this recipe looks incredible. I’ll hopefully try it out today, I just wondered whether I could use ground beef as a substitute for the chuck steak? Sorry if it’s a silly question. Thank you!
Hi Ashelle, not a silly question at all! And yes, you can definitely use ground beef in the recipe. I would brown the meat until it has just a little pink to it and then bake with everything else. Thanks for reaching out and I hope you love it!
Hi Ashlelle, your comment prompted me to follow this recipe using Lean Ground Beef. You can read my review. It’s a great recipe! I didn’t have tomatoes so I used Beef Boullion and thickened my veggies and beef with flour before adding it. Otherwise I followed it as written. I was very pleased with how it turned out.
Thank you for the idea!
It made dinner much faster than if I had needed to simmer beef stew meat.
Question. I’d like to make some mini versions to freeze. Would you cook them first, then freeze or freeze raw?
Thanks
Hi Mardi, I would cook them first and they after you freeze them, just bring to room temperature and then place in a moderate oven to reheat. Hope this helps!
We use canned beef because I’m a mom of 4 young children and don’t have time or energy to braise beef! It’s still delicious! Thank you!
This is awesome, DaNi. Thanks for sharing the tip!
I thought this pie was delicious. I attempted to make a double-crust pie, but now I know why so many people just make a top crust–the bottom crust doesn’t come out of the pan easily! I blind baked the bottom crust before adding the filling, but not sure how to make the slices come out neatly. Maybe I need to make the bottom crust come up higher on the edge of the pie pan so that when the pie bakes, the top and bottom crusts fuse together better…?
Hi Anthony, I’m glad you liked the pie and thank you for your feedback. I think you’re right that if you’re able to make the bottom come up high enough to seal the top and bottom together, that should help.
The best!!! My dinner guests devoured this beef pot pie and wanted to know when I’d make it again. I made mashed potatoes, green beans and crusty bread as sides which paired perfectly! Will definitely keep this recipe and I recommend everyone to try it.
Kim, this sounds like the perfect dinner! Thanks for letting me know what a hit it was. 🙂
Can you make this and top with mashed potatoes instead of pie crust?
Hi Paula, Definitely, this would be amazing. Too the mashed potatoes with some pats of butter before baking.
Truly worth the work. Best pot pie I’ve ever eaten.
Thanks Jackie!
Thank you so much for posting this recipe. I’ve never made pot pie before, but have wanted one for quite some time now. I made it gluten free subbing the necessary ingredients (soy sauce and gluten free flour). I also put in some celery and potatoes and used a double crust. It came out wonderfully!!! My husband said I need to add it to my regular rotation. =)
Michelle, this is so great! You made my day and I’m so glad you and your husband liked the Beef Pot Pie so much. Thanks for taking the time to comment, it means a lot!
Hi! This recipe looks amazing but I don’t have a Dutch oven :/ would it be possible to cook the filling on the stove ?
Hi Patricia, a Dutch oven is just another name for a heavy soup-type pot. Any large pot will work great and yes, the filling is cooked on the stove top. I hope you love it!
hello, i was going to make two pies. Can two pies worth be cooked in one pot? probably not, right? Thoughts? thanks – i’m REALLY looking forward to having this!!
Hi Maggie, you could definitely double the recipe and cook the filling at once. Just don’t over crowd the pan when browning the meat.
My husband said this was the best pot pie he’s ever eaten. I had to make a few substitutions working with what I had on hand, and it still turned out a 5 star amazing meal. I used about 1.5 lbs. of tri-tip steak pieces that I cubed, and browned it all. I used half a bag of frozen sliced white mushrooms straight out of the bag, 6 garlic cloves since they were smaller and past peak freshness, catsup instead of tomato paste, 1/4 c of mirin plus some water, 1 tsp. of dried thyme in the dish and none on top, some mixed frozen vegetables instead of just peas, then I made simple drop biscuits to put on top and cooked this whole thing on the stovetop. It was really easy to put together and was so good that I saved this recipe to make again and again. Thank you for sharing! This was fantastic.
Cindi, thanks for taking time to send this great comment and I love the substitutions you made. Especially the drop biscuits for the top! And your husband’s comment made my weekend! Thanks again.
I had canned beef on hand which sped up the process considerably! I’m sure the flavor is even better when cooked exactly as directed, but my kids devoured it even with the shortcuts!
I made this tonight and it was absolutely delicious. I ended up doing both a top a bottom crust (no blind baking needed). I had to bake it for 40 minutes and increase the temperature to 425 for the last 15 minutes, but other than that no adjustments necessary. Thank you for a wonderful recipe!
Thank you, Erin! I’ve had many people ask about using a top and bottom crust so this will be so helpful to them.
Made this for firts pot pie ever, i like a lil heat, so added 1 tablespoon red chili flake. Was fantastic definitely be my goto recipe.
Jerrod, thanks so much for this great comment. I’m so glad you liked the recipe!
This recipe is delicious!! I added cubed potatoes and decided to forgo the crust and we ate it like a stew. It is definitely on my favourites list. Very flavourful and the beef was super tender. Great recipe and well worth the work and wait.
Helen, I agree this would also make a fabulous stew and I’m so glad you liked it so much! Thanks for taking the time to comment.
Have you ever made this with a bottom crust also or only with pie top? Curious what the bake time might be if you have.
Hello Helen, I haven’t made with a bottom crust myself but I’ve had many readers do that. You shouldn’t have to change the baking time with the double crust. I’d brush it with an egg wash first, but no one who commented that they used a double crust mentioned that.
Made this recipe for company last week, and they all loved it. My husband liked it so well, we’re having it again today. I used a Dutch Oven but t cooked on top of the stove. I make all my roasts that way too, so I knew it would turn out. I love the pot pie, so much nicer than just a beef stew. This is now a favorite!!
Hi Marilyn, I’m glad you all liked it so much!
I was very pleasantly surprised with this dish. My husband particularly enjoyed it.
I’ve tried many online recipes and was disappointed in most of them. But this pot pie was excellent! I made it totally from the recipe too and didn’t change a thing except for adding a few potato chunks. It makes a large amount and for just my husband and I there was a lot leftover after first meal, but leftovers were terrific so we ate it all!!
You won’t regret making this one!
Going to make .it .I’ll let you know how I did .
I hope you like it, Liz!
Delicious recipe!!! Instead of roaster, I put everything in instant pot! I browned meat and onion in the instant pot on sautéed , then I put the tomato paste, garlic, carrots, bay leaf, and beef broth in instant pot for 15 minutes and quick released.
After cooking I instant released it and added 1 can drained veg all , and some good freezer corn.thickened it with flour thickening and put in my black oval dish and topped with one can crescent roll. Baked 30 minutes.It is delicious, but I will leave out soy sauce next time. Im sure pie crust tastes much better, but I needed a quicker, easier step today.
Wow Margaret! Thanks for all these great tips!
This recipe is perfect and after nearly 70 years it will be the only beef pot pie recipe I use! I mostly followed the recipe verbatim except added whole kernel corn (hubby has to have corn in everything). He is a baker and made a crust that was perfect and now I am wishing my life away so I can repeat this recipe. 😂
Wow, Lori! Thanks for this great comment, I’m so glad you both liked it. One of my family’s favorites as well. Happy New Year to you and thanks again!
Cannot find pearl (think this is correct and not pear?) onions anywhere in Philadelphia, PA.
Hello, yes, “pearl” onions is correct. You can sometimes find them frozen, but if not, regular white or yellow onion, diced, will work perfectly.
I have made this quite often absolutely love it.
I do half
Now that it’s just the two of us.
Big hit in our house.
Thanks so much.
Thanks so much, Susan! I really appreciate you taking the time to comment. This information will be very helpful to others who’d like to make the pie for two (like my husband and myself, who recently became empty-nesters 😉 ).
The filling for this pie was great!! The only thing I did differently was I swapped the wine for chicken stock and added potatoes. SO GOOD!!
I love this, Hayley! Thanks for making the recipe and so glad you liked it!
This recipe is absolutely wonderful!
I used leftover roast beef and canned carrots and canned sliced potatoes. That shaved off some prep time.
Thanks for commenting, Jody. And great idea to use leftover roast for this recipe!
If using potatoes when do you add those ? Or do they just cook in the pie? Thanks !
Hi Haley, I’d add potatoes at the same time as adding the carrots. Thanks for your question!
Definitely a comfort me made with love!
Thanks for the recipe.
Thanks, Beth! So glad you liked it. 🙂
This is a superb recipe, and the Galette Crust is perfect, too.
Thanks so much, Jim!
Hello. Thank you for the recipe. Is it possible to put a crust on the bottom too? Thank you.
Hi, Louise! Yes, you absolutely can place a crust on the bottom as well. Many friends have. I would par bake it a bit first, however.
Great recipe thank you for sharing! This was my first time trying this. I followed the instructions as stated and it turned out great for me. I definitely recommend!
Thank you, Bon! I try to make the instructions of all my recipes as easy to follow as possible and I’m glad you had success with the Beef Pot Pie!
Hello,
I was wondering if you had ever made individual pies using this recipe? If so how many pies did you get out of one recipe?
Hi Linda, I never have made individual pies but have always wanted to. I’m thinking how many pies you get will depend on the size of your individual containers. I am thinking that I will try with 12 oz. individual oven proof cups, which I bet would yield at least 6 pies. I’m sorry this isn’t more precise and is only a guess. :\
Hi Sally
Could I possibly prepare the filling in my crockpot and then make smaller individual pies with top and bottom crust and freeze them and heat them up in the oven when a quick meal is needed
Hi Janine, I haven’t done this but I’m sure this would work out perfectly. If you try this method, let me know how it turns out.
Love this recipe!! Made for my family this evening and everyone was so delighted. Perfect for a winter blizzard day in Connecticut
Hi Veronica, I’m so glad you loved the recipe! Thanks for taking the time to comment. It means a lot, and I hope you and your family are safe and warm!
Can you sub ground beef?
Hi Leslie, I’ve never done that but don’t see why not. The flavor may be a little less rich since some of the flavor comes from the juices of the cut beef but I think it would be tasty if you barely brown the ground beef before adding the other vegetables and then bake it. If you try it, let me know how it turns out. Thanks for stopping by.
I’ve made this several times as written except I add a bit more broth and wine. It is excellent. Seeking out chuck eye is essential as is using a good red wine!
Hi Rachel, you are so right about a good chuck roast and red wine. I only use wine in cooking that I’d also enjoy drinking straight. Thanks for taking the time to comment. And I appreciate that you’ve made this “several times”!
I made this recipe- with a double crust. Changed the veggies slightly, I used sautéed carrots, celery, onion, fingerling potatoes and shitake mushrooms. It was fabulous!!!!! I wish I could post the picture of my finished pot pie- because it is a show stopper -magazine worthy! Wahoo!
Hi Diane, I’m so glad you liked the recipe! Love the substitution of fingerling potatoes. Have a happy new year and thanks for taking the time to comment!
Family loved it.
Great recipe scaled it up a bit to make 3 pies, 2 for the freezer
I normally salt my beef a dry brine over night.
I very much regret skipping that step.
Be sure to salt your beef folks!
Good tip, thanks Jake!
This recipe just SCREAMS DELICIOUS!
Its so easy to make, delicious and makes your house smell wonderful!
I have referred this exact recipe to family members and everyone has rave reviews.
Thank you, Justin! We love it so much, too and I really appreciate you taking the time to comment AND to share with others.
This is absolutely delish! My son even commented on how good it is, and he rarely comments on supper. Tonight I’m making this again, but this time with a puff pastry top.
Thanks, Ani! I’m so happy this was a success even for your son. I really appreciate you taking the time to comment. It means a lot! And PS, I’m famous for not proofreading my comments too. I’ll fix this for ya 😉
Also… love the idea of a puff pastry top! I actually prefer that, myself.
Great taste, reminded us of Campbell’s vegetable soup. 😉 I threw the filling ingredients in the crock pot to cook then transferred to the pie crust (bottom and top).
Hi Elizabeth! I like the idea of cooking the filling in the crock pot. Nice and easy. And glad I’ll make Campbell’s vegetable soup lovers like this one. 🙂
Hello! Made this last night. It was so delicious and even better today.
It’s just the two of us so we halved everything. Also added a bottom crust(not deep dish). I was nervous because it looked like a long time to make, but it was fine because it was mostly idle time just letting the filling cook.
We’ll definitely make it again.. I usually ‘freezer cook’ so I wonder about preparing and freezing parts or maybe the whole assembled pie before the second bake. Any suggestions?
Hi Lanie, I think freezing the filling would be no problem at all. I think a few readers have commented that they’ve frozen and entire pie (with double crust) and have had no issues, but I’ve never done this so can’t guarantee it. I’m so glad you liked it and really appreciate you taking the time to comment. Thank you!
Hi , I haven’t tried it but it sounds yummy. Can’t wait to make .thanks
I can’t have mushrooms any replacement ideas
Hi Cynthia, I would just leave the mushrooms out. It will still be fabulous.
I cooked the filling for this recipe in an instant pot for 20 minutes, then took the lid off to boil off the extra water for ten, then transferred it to a 12″ skillet prepared with half-baked piecrust. I topped it with more pie crust and baked it for another 20 minutes until the top crust was brown. It turned out great! The only thing I would change is to add some spice, possibly jalapeno.
Hi Karen, The Instant Pot is so great for this recipe and some jalapeno would be a great kick to the pie!
What do you mean by ‘transfer to a rimmed baking sheet’ please?
Smells good so far 😁
Hi Natalie, Put it on a cookie sheet to prevent spilling over onto the bottom of your oven. This may not be necessary, but just in case. Sorry, I might be too late with this reply.
Do you think this recipe would do well if I made individual pot pies?
Hi Carol,
Absolutely! I know a few readers have made individual pies using the recipe with great success.
what pie shell do you make
Hi Wilma, I’ve used store bought and have made Broma Bakery’s “best pie crust”. Any pie crust recipe that looks to your liking will work.
I have wanted to make beef pot pies for 40 years. I finally got up the courage to make some (I made 2) and finally chose this recipe for both ingredients and the photos. This is the best beef pie I have ever had in my life. The only change I made was to use Guinness Stout instead of red wine. I used a home made beef stock and made my own crusts (top and bottom). Your instructions were especially helpful on technique.
Thank you so much for sharing this recipe. Definitely the best beef pie recipe ever.
Hi Peter, this absolutely made my day! I’m so happy you liked this recipe as much as I do. And I am definitely going to substitute the wine for Guinness next time. I’ll bet that added a fabulous, deep flavor. Thanks for taking the time to share your great comment. It means a lot. 🙂
So easy. So delicious!
We have a dairy allergy in the house, so used a coconut oil pastry recipe, which came together in minutes!
The filling had such deep, complex flavour. The crust was so crisp and tender. Fantastic!!! This is definitely something to add to our recipe rotation.
I think cutting the beef to the size you recommended is key to getting tender beef in 90 minutes. Is that right? I’m glad i took the time to do so. Only cooked for 90 minutes and everything was perfect!
It’s simple enough to make even during weekdays. Thanks so much for a wonderful keeper of a recipe 🙂
Thanks, Irma, I’m so glad you liked it. Love the dairy free crust option and I’ll definitely try it (dairy allergy in my house, too). Again, I appreciate you stopping by to comment. 🙂
I use half of a slow cooked pot roast and it was amazing. Good recipe.
What is it that is making this so sweet? I love the recipe, but I’d like to cut the sweetness. Is it maybe the tomato paste? I can’t figure it out.
Hi Andrea, the tomato paste is acidic and won’t add sweetness and will in fact help cut back any sweet flavor. Are you using red wine in the recipe? If so, make sure it isn’t sweet at all. If you’re not using red wine, maybe cut back a bit on the worchestershire. Hope this helps.
Hi! I also used to have this problem with recipes when I used red onions instead of white or yellow. I wonder which kind you used…?
Hi Hanna,I used yellow. 🙂
I used my leftover prime rib roast to make this recipe and it was delicious. I tweaked the recipe a bit because my meat was already cooked. I added a 1/2 bag of frozen pearl onions and a spice called salty wench to make the pie crust. Perfect way to use the leftover beef.
Just had it and subbed in an instant pot to shorten the cooking time. That worked well, just 30 minutes needed for lovely tender cubes. But the water didn’t evaporate like it would in the oven, so I’d use much less next time. I needed more flour and even corn starch to thicken it. Also, the Worcestershire flavor was too strong for me so would go with a tsp next time. I kind of thought a Tbsp was going to be to much for me. Thank you, though – good recipe and I used a bottom crust too, baking a little longer and tenting with foil for last 10 mins.
Just slid one into the oven! I went with a 3 1/2 lb $5 roast and a 2 1/2 lb pork roast to go with it, and basically trippled everything else and added some cubed potatoes as well. I did have some trouble trying to brown the veggies in such a large batch as they sweat off enough moisture right away to not take the oil in my stock pot. Trying a double crust with an experimental mashed potatoes and sour cream in place of your usual lard/shortener. Kind of fun seeing the potato skins sticking from my crust when I slid it in 10 minutes ago.
If the crust turns out the way im expecting it, I’m going to make up a whole pile of personal tins in the morning. The workshop smells amazing today.
Wow, Justin this sounds amazing! Thanks for making the recipe and I appreciate you taking the time to share this labor of love. You made my day.
I’ve shared this recipe all morning after making it last night! It is soooo good 🙂 it will be my go-to from now on! Thank you!
Marisa, this just made my day! Thank you for sharing the recipe and I’m honored that it’s going to be a regular for you. 🙂
I’m not very good at cooking and I don’t enjoy it, but the pictures of final product enticed me to actually give this a shot! I didn’t read all the instructions so I was half way through chopping up the meat and veggies before I realized that I needed a Dutch oven. I don’t have one. So, I just used a plain steel pot and it worked great! In the future, I would probably add some more garlic and brown all of the beef instead of half. I found that the un-browned beef was still slightly chewy. Maybe that’s what the Dutch oven was for! I also used a double crust (pillsbury) because I didn’t want to have a single pie crust laying around afterwards.
I’m sure this is just due to my lack of expertise, but this pie took me closer to 4 hours rather than the 2hr 45min stated in the recipe. If you’re not very fast at chopping, build in some extra time!
I cooked ther beef separate and first. I put it in a crock pot with beef broth and let it cook 4 hours. did not brown. it came out fall off the bone tender and delicious. I had my roomy chop the veggies. she’s very good at it and fast.,
This is the best beef pot pie recipe ever!! I made it for my British friend’s birthday dinner tonight and he could not stop raving about it. I would not change a single ingredient…the red wine added such a wonderful flavour and aroma and the fresh thyme on the crust was the ‘icing on the cake’! Thank you for this recipe, I will be making it for many years to come.
Hi Suzanne! Thanks so much for this nice comment. I’m glad the recipe was success and you made my day with your kind words. 🙂
Unbelievably delicious. This was my first attempt at a pot pie and I don’t think it could have been better.
The only change I made was that I added a bottom crust and used homemade chicken stock as that’s what I had on hand.
Just to ensure the bottom crust was cooked, I baked the pie for 50 minutes, covering the edges with foil after 40 minutes.
The house smelled amazing all day. This will definitely be a new comfort food favorite in our house.
Hi Shane, thanks for taking the time to leave this great comment! I’m honored that my recipe was the one you chose for your first attempt at pot pie and glad it was so successful for you. 🙂
Unbelievably delicious!
Good morning, Felicia! I’m so glad you loved it. Thank you for taking the time to report back, have a wonderful week. 🙂
I am just about to make this for tonight’s dinner. I’m wondering how it reheats?
Hi Felicia, it should reheat fine if done in the oven and not the microwave. I would reheat it within about 3 or 4 days but not longer. I’ve never had enough left over to reheat but I’d place foil over the top and heat in a 325 oven until heated through, maybe 20 minutes? Thanks for making the recipe and I hope you like it!
Hi
I wanted to try this but what could I add besides beer or wine? Thank you
Hi SK, you can add broth or even water with maybe a tablespoon of red wine vinegar to give it a little zing but even that isn’t necessary.
My pie is in the oven now, but I neglected to read the comments before I cooked it. Lesson: always read the comments! Am responding because I don’t drink any alcohol, but Guineas makes a delicious 0%alcohol stout and I definitely would have added that instead of water if I had thought of it! I was in a hurry, and bought sirloin instead of chuck, cooked the filling for only :30 as I feared the more tender meat getting overdone (therefore tougher, go figure). Any comments on altering the cooking time when using other meats? Fingers crossed.
Hi Amanda, how did the pie turn out for you with the sirloin? I’ve made it using sirloin a few times and I didn’t change the cook time. It was perfect. Thanks for your comment.
We had this for supper tonight! I followed the recipe using my InstantPot/Duo Crisp. I sautéed the meat and veggies in the pot then cooked it under pressure for 30 minutes and baked the pie using the Duo Crisp lid on bake function for 6 minutes @400deg. So rich and delicious! Thank you for the awesome recipe, must husband and I loved it. Will definitely be making it again. I wanted to mention that I always use beef tallow when I fry or sauté meat, it really adds such a wonderful flavor.
Beverly, this is such great input for the Beef Pot Pie recipe! Using the Instant Pot/Duo Crisp will make this dish ready in a breeze. Thanks so much for the information!
Was wondering if this recipe could be made in advance and refrigerated until ready to cook ? Thx Brenda
Hi Brenda, I’ve never made it ahead of time but you could definitely make the filling and refrigerate it, then put it all together the day of cooking.
Hi! I’m loving this recipe so far! It’s just in the oven and I’m wishing it was done! Can’t wait to try as it smells delicious!
I do wonder about making one to freeze for a future dinner? What would be the best way to do that?
Hi Rebecca, I’ve never actually frozen the Beef Pot Pie but if it were me, I’d make the filling and freeze in a good storage container. Then when you’re ready to bake the pie, defrost the filling, and finish from there. I know that making a complete pie and freezing is supposed to be doable but since I never have, I can’t guarantee that the crust wouldn’t turn soggy upon defrosting before baking. I’m so glad you’re this happy about the recipe! 🙂
This recipe is amazing! This was my first time making beef pot pie and it exceeded expectations!!
Thanks so much, Mel! I’m glad this was a good recipe for you. 🙂
This is excellent! I added a lil more garlic and threw in a beef bullion cube. Thank you for sharing this recipe! 😊
Thanks Anndell, glad you liked it!
OH MY GOSH!!! This dish was absolutely AMAZING! I was so excited to make this until I found out that I didn’t have tomato paste!! I had to use Ketchup😐 I love potatoes so I added some and a little extra carrots and peas
The consistency came out a little different regardless I took out extra sauce… will be using that later!! All I have to say is that we had one of the BEST DINNERS EVER!!! Thank you!!
Hi Cathy! You absolutely made my day. I just read your comment to my husband and he said “let’s have that again soon!” I’m so glad you liked the pot pie as much as we do. Thanks for taking the time to comment. It means a lot. 🙂
I liked it. I think the tomato paste made the sauce a little too sweet. But I’d make it again. Thank you!
Thanks Grace! I appreciate your comment and glad you liked it.
Could this be made as a double crust pie? Hubby was asking . It really does look really good. 🙂
Hi SCV, I haven’t made it with a double crust but many readers have reported in the comments that they used a double crust with success. Thanks for your question and I hope you like the pie!
I made this pie last night, there was no talking at the table like usual, i only heard soft moanings when bites were taken. This is truly the best beef pot pie i have every had. Now i’m going to search for her Chicken pot pie!
Beverly, you just made my entire weekend! Thanks for this awesome comment. 🙂
So good , I used cast iron pan for the whole process and didn’t have pie dough so used refrigerated biscuits cut in half, also didn’t have beef broth so used dry onion soup.Love the rich , comforting taste.
Sue, I’m going to try this method with the refrigerated biscuits and cast iron pan! I’ve been wanting to make a vegetarian version of the beef pot pie and love how you adapted the recipe with the “crust”! Thanks for sharing.
This recipe looks wonderful!! Only meat pies I have had. Has a top and bottom crust!?!? Like a pie style. Would that work for this recipe!?
Amanda, I’ve only made this dish with a top crust but many have commented on here that they’ve made it with a top and bottom. Go for it! I hope you like it. 🙂
I cook a lot, every night because I love it. I made this recipe and it was outstanding, I mean really outstanding! I did add potatoes but that is the only thing I did different. Make this, you won’t be disappointed!
Wow, Sheri! This made my weekend. Thanks so much, I’m glad you liked it and love that you, like me, love to cook! 🙂
I used venison and beer instead of wine and it was incredible……great recipe…..well worth the effort…..makes 3 6 inch personal size….
Wow, Jerry! I’ll be the flavor was incredible with venison and beer. What a great combination, I’m glad you liked it. Thanks so much for commenting!
I need some clarification..on ur step 1. You say to only brownhalf the beef and then return it to plate with the remaining uncooked beef, once browned.
What are we doing with the other half of theuncooked beef? Are you saying to brown in batches? I’m unclear could you help?
Thanks and the recipe looks AMAZING
Hi Chantal, If you read the post I explain that you only cook half the beef. Not done in batches, just cook half the beef and then combine with the uncooked beef on a plate, as stated. Then it will all be added to the pie where the uncooked beef will cook while baking. It’s to save time, add some flavor from the braised beef but not all the beef needs to be cooked to obtain the added flavor. I appreciate your question and will clarify further in the printable recipe. It is a great recipe. I hope you enjoy it.
I want to try this recipe tomorrow. May I ask why you only brown half of the beef ?
Hi Angela, cooking half the beef adds some nice flavor to the pot pie that browning will bring. It’s not necessary to cook the beef really at all before making the pie but for flavor’s sake, it really makes a difference. As I state in my post, browning just half of the beef before stewing adds, deep flavor of searing without overcrowding the pan and having to do two batches. 🙂
Time is one thing I have in abundance right now, so I’ve gone the other direction and quartered each cube of stewing beef then seared all of the beef.
Also, a splash of the red wine to deglaze the fond before adding onions let’s all that rich meatiness cook into all of the vegetables.
Looks to be a fantastic recipe, I’m looking forward to dinner.
Wow, Mike! Thanks for taking the time to comment here and I’m glad you had the time to languish over the recipe.
My husband says these are the best beef pot pies he has ever had….which speaks volumes….he has had many.
Teresa, This comment made my day! Tell your husband thanks so much. I really appreciate it!
Can you have a crust on the bottom instead of the top? I’d like to put mashed potatoes on top but still have a crust on the bottom. Does the recipie change at all then?
Hi Shannon, that should work just fine. I’ve had several people comment here that they made the recipe with a double crust so I’ll bet crust on the bottom and mashed potatoes on top will be excellent!
Brilliant pot pie! I have added a tablespoon of curry powder and some bacon to make a curried beef version with mash on top and a sprinkle of cheese! Simply delicious!
Amanda, Wow! I love your edits to the recipe and will try adding the curry powder and bacon. My family loves curry so this will be a hit, for sure. And mashed potatoes on top?! Excellent! Thanks for taking the time to stop by. It means a lot.
What kind of pie crust was used?
Hi Rae, I’ve used different brands of pie crust for this recipe as well as homemade from time to time. Pillsbury roll out pie crust is a good pre-made one. It’s in a red box usually with the canned refrigerated biscuits.
Absolutely delicious! I took a picture but can’t seem to post it here. Everyone raved! My hubby asked me to add corn next time.
🙂 Thank you!
Awesome, Lara! Thanks for taking the time to comment and I’m glad you all liked it. I agree with your husband, corn in it would also be excellent.
I am not a great cook, but I followed your recipe exactly and it came out perfectly delicious! Thank you for the easy to follow steps. A lot of work, but so worth it!
Chris, this is awesome! Thanks so much for making the recipe and I’m glad you liked it. There are a lot of steps but, as you can see, it’s easy to get it right.
I wanted to find a really good comfort food recipe for one of my favorites from childhood. My mom, bless her soul, thought that Swanson’s Frozen beef pot pie was the bomb. I searched, found your recipe, the angels sang when it was done. I added small diced potatoes, doubled the Worcestershire , soy sauce and bay leaf. Made pastry dough from scratch. I thought “there is way too much for a deep dish 9″ pie dish”. Wrong. This is seriously a bit of work, more prep than stated (much like most recipes) but the result is spectacular. You did an excellent job in warning to read through the process before proceeding. Take some time, follow through the steps, use the dutch oven…………you WILL make this again!! My compliments to the Chef Good Dinner Mom.
This recipe is amazing! My whole family loves it, including two picky little boys! I make just a few changes.
1- Double the wine and the beef broth, can add slightly more flour to thicken. It comes out perfect with a nice thick stew.
2- Omit the mushrooms… Personal preference.
3- Add slightly more carrots and peas to preference
4- I am gluten intolerant and can’t make the crust. Instead, I make a gluten-free biscuit mix and put some of the biscuit dough on the top for the last 20 minutes.
It is absolutely delicious.
Laure, I LOVE this! Great idea to double the broth/wine. More juicy goodness. Also, we try to eat GF most of the time so I think I need to make this for the weekend and add the GF biscuits. Thanks for taking the time to share these modifications!
WOW! Absolute hit. Used water as i didn’t have any red wine handy, and omitted the peas but substituted 2 stalks of celery instead, i added at the same time I added the carrots. Used a sirloin tip roast that was on sale, and the pie came out so tender, tasty and flavorful, even my picky eater son loved this. I also didn’t have fresh thyme, so used a generous pinch of dried. This is true comfort food.
Thanks so much, Brian! Your comment has me craving this again 😉
I will add the celery along with the potatoes I added today. I got lucky that Safeway had some marked down stew meat that made me thing about beef pot pie. This is a true comfort food recipe.
Wow Jim! That is one of the nicest compliments on this recipe, thanks so much. I like to also double the ingredients you did, sometimes (especially the Worcestershire). I’m glad you took the time to read through the recipe and that it was so successful for you. You made my week. 🙂
Can I make ahead? Or freeze?
Hi Marcia, I never have froze it but don’t see why you couldn’t. You can definitely make the filling ahead of time and then assemble the pie and bake as usual.
Absolutely hands down the best pot pie! My family loves it!
I was wondering if I could make the filling a day ahead and bake it the next day?
Hello Holly, I’m so glad you all liked this recipe so much. 🙂 I think making the filling ahead of time will be absolutely fine. Thanks again for making the recipe and for taking the time to comment!
I love chicken pot pie…but recently changed to a plant based lifestyle to be healthier….miss all the old comfort foods. I found new plant based ground Beyond Meat product (not really beef but plant) and substituted. Used vegetable broth and red wine vs water….added par boiled potato diced, frozen corn, peas and carrots…I hoohled Best Beef Pot Pie and found yours to lool the best to alter for a plant based approach. Your recipe makes an excellent base and sauce for this…it came out amazing and you would not know its a Beefless Pot Pie. So good. Thank you.
Absolutely Delicious! Added celery, browned all the meat in two batches and drained excess liquid, but otherwise followed recipe exactly. I should have made two pies, it went that quick! Will definitely be making again :o)
Thank you Coral! I’m so glad you liked the recipe and really appreciate you taking the time to comment. It means a lot. 🙂
Excellent recipe! My husband loved it and he didn’t even notice that there were peas in the pot pie – and he NEVER eats peas! LOL! He also won’t eat mushrooms so I used potatoes instead. This recipe is definitely a keeper. The only change I’ll make next time is to reduce the amount of thyme that goes into the pot pie.
Glenna! This comment made my weekend, thank you so much. <3 <3 <3
I made this tonight with a few changes: we don’t like mushrooms so added potatoes instead, and I used mixed frozen veggies instead of the chopped carrots and peas. I cooked them and added when it said to add the peas. I also forgot the thyme, but it turned out amazing! I did put a crust on the bottom because I had one to use, but if I were to make it again, I would omit and probably use puff pastry on top. I also don’t have a Dutch oven, so I just put everything in a glass baking dish with a lid into the oven. So yummy!! Thanks for sharing this recipe!!
Excellent, Sarah! Thanks for your comments and tips. I’ve had a few people ask about adding a bottom crust so I appreciate that you gave it a try. Have a great day and I’m so glad you liked the recipe.
Hi! Does this recipe call for 1/2 lb beef? There seems to be a typo, listed as 1 2 lb.
Also, have you tried a crust on the bottom, or do you think it would take too much of the yummy broth away?
Thanks!
Nichole
Hi Nichole, I just went in and clarified the recipe. It’s actually one 2-pound roast, so I changed it to 2 pounds of chuck roast. Sorry about that. I haven’t made this with a bottom crust not because I think it would take up too much of the broth so much as it might be create a soggy crust because of all the broth. If you blind bake the crust bottom, that might prevent a soft crust. If you do, let me know how it turns out! Thanks for stopping by for the clarification.
I was so excited to make this i scanned through the recipe and thought there was a step to add it to a prebaked crust.
Regardless, i did about 5 mins on the stove then 30 mins in the oven as the meat was fairly tender before I put it in the oven. Then poured it into a premade frozen crust and topped with another. There was plenty of sauce and the pie baked beautifully.
Thanks for a new favorite!
Thanks Shani! I’m so glad you like the recipe and appreciate you taking the time to come by and comment.
What a delicious recipe! Tender chunks of beef surrounded by mushrooms, carrots, peas smothered in the most incredible gravy! All the flavors blend together to form a perfect union creating the ultimate dish! I had no trouble making this, thanks to your excellent instructions. My beef pot pie came out perfect!!. The whole family loved it. Thank you for sharing a delectable meal.
Thanks Lucille! You made my day with this nice comment. I’m so glad you liked the Beef Pot Pie recipe. 🙂
I’ve never liked pastry pie crust, so would make this with a drop-biscuit topping instead. Any reason not to just leave it in the Dutch oven for the final baking? It would probably need to just bake a bit longer, don’t you think?
Hi Tia, This would be fabulous with a drop-biscuit topping. I’d just bake until the biscuits are done.
It is in the oven cooking and my taste test has me drooling for the finished pot pie. I wasn’t going to add wine because I didn’t want to open a bottle but it tasted too sweet from the tomato paste so I simmered some of the fluid out and added the wine before I put it in the oven. I didn’t have mushrooms and I know that will be a disappointment and I think it still may be a bit watery due to adding the wine at the end, but the taste was 5 stars and I will definitely be making this all winter long.
Andrea, this is awesome! I hope the filling thickened up for you (I would think it did) as you baked the pie. I’m so glad you liked it. You made my weekend! Thanks for taking the time to comment. 🙂
Unbelievably good. Made this for the first time today. It definitely won’t be the last. Thanks for a fabulous recipe!
Thanks Kelly! I’m glad you liked it and appreciate you taking the time to comment. It means a lot. 🙂
Delicious! I was determined not to go to the store and had to make some adjustments but it was a great first pot pie for me! Thank you for sharing the recipe.
Hi Julie! I’m so glad you were able to adapt what you had and that it was a great pie. Thanks so much for taking the time to stop by and comment. It means a lot.
I really like to flavor combo on this but I was looking for a pot pie recipe using left over rare cross rib roast. Would this work not using fresh meat?
Hi Judy, Another reader commented earlier on here that she made it using leftover roast and said it worked fabulously. I’m sure it would be perfect using your leftover roast.
Really yummy pie. My family has a restaurant and this pie tasted a lot like a popular item, Guinness stew. I’m not sure how or why, I suppose the richness. I used stew meat that I had simmered down all day. I also used only potatoes, shaved carrots, shaved brussel, onion. I also used half red wine/water bc I ran out of wine!! But..Really so good! Love the recipe, thank you!
Wow, Kasey! I love the idea of the Brussels Sprouts in here and thank you for the comparison to your family restaurant’s Guiness Stew. I think this would be fabulous with Guiness beer as a replacement for the wine and I think I’m going to try that soon. Thanks for taking the time to comment, I really appreciate it.
A snowy day here in southern Ontario so I wanted to make something warming and “rib sticking”…wow! I followed your recipe but added one diced potato to the veggies and used white wine as I didn’t have any red. It turned out fabulous!! Thank you for sharing!!
Debbie, thanks so much for your kind words and if my recipe helped to keep you all warm in any way I’m so glad. Happy Monday and have a great week! I appreciate you taking the time to comment.
Hi! I wanted to let you know I used your flavor combo as the base for an “all leftovers” pot pie and it was great! My husband made a wonderful beef rib roast for christmas and there were SO MUCH leftovers. I used the bones and trimmings from the beef to make a really rich stock in the pressure cooker, then I just chopped the leftover beef, assorted veggies, and roasted potatoes into little pieces. I sauteed a scrap of onion and some garlic, then threw all the broth and food bites into the pan along with your flavor ingredients. I would have loved to add mushrooms too, but alas there were none in the house. When it came up to a boil, I thickened it, then put it in a baking dish with crust. The filling was already hot, and the crust crisped up pretty quick on convect 400.
It was delicious! My husband was happy because a pot pie was his request, and even my toddler shoveled it in. I have another baking dish full in the freezer, so for a really easy dinner now all I have to do is whip up a crust and toss it in the oven. Score!
So, I thought I would share this and let you know how much I enjoyed it, even though I did not exactly follow your recipe. For some reason pot pies have always struck me as a food you make to use up leftovers, rather than something you make from scratch on purpose. But I thought you might like to know a “cheater” option to repurpose a big load of feast-day leftovers!
Wow Laura, this is awesome! Excellent point that a beef pot pie is the perfect thing to make with leftovers. Then you get a great second meal that isn’t exactly like the first. I have a beef roast in the oven waiting for the new year right now and I know what we’ll be having the following night, should we have some leftovers that need to be repurposed. Thanks for taking the time to write such a well thought out instruction tip for a “cheater” pot pie. Happy New Year to you!
This was amazing! You were right – no leftovers.
Hi Kerri, Thanks for stopping by to back up my “no leftovers” promise. 🙂
Could you add some diced potatoes to this recipe?
Hi Laurie, Absolutely add some diced potatoes. I’d put them in at the same time as the carrots.
Awesome recipe.
Sounds wonderful but I live alone. Has anyone tried to make individual pies?
Thank you for your help.
Kay Stevens
would beer be a good sub for the wine?
Hi Kay, This recipe could easily be divided between individual pies. You could cover extra pies with plastic wrap and freeze for future use.
I am so looking forward to making this dish. I have one question. What is the purpose of cooking just half of the beef. Thanks so much.
Hi Pauline, Browning just half of the beef before stewing gives the meat the rich, deep flavor of searing without overcrowding the pan and having to do two batches. It just helps add even more flavor. Hope you like it! Let me know if you have any other questions. 🙂
HI Sally,
Is there a different in taste if we use water or the red wine?
Hi Norli, The taste would be a little less rich, but would still be fine. If you can, use grape juice in place of the red wine for comparable taste.
From reading this
recipe it reads as though you mix half the uncooked beef with half the cooked beef an then with the rest of the cooked ingredients bake it all together, is this correct?
Hi Samantha, yes that is correct. I went in and edited the printable recipe to clarify that better. Thanks for your question. This step was a little vague in the recipe.
Could you tell me the name of the wine you used please?
Hi Lucille, I use different wine in this recipe all the time, just whatever I have on hand. Whatever you like to drink, use it in the recipe. Truly, anything other than a dessert wine will be great. But if you really want me to be specific, you can’t go wrong with any Cabernet Sauvignon, Merlot or Bordeaux.
Beef Pot Pie made to pre topping stage ….Tastes delish and that’s b4 the thyme goes in (didn’t have red wine so next time I’ll make it with that n it can only be better) Topping it off tomorrow n taking to my bairns…(too much for just me lol)
Just the thing for a Scottish autumnal day ? I make this, what we call a steak pie, often but not this way or with soy sauce n Worcestershire sauce but this will be the recipe to use from now on so thank you for a braw recipe ??
Margaret McGill, you have honored me and made my entire month better with this wonderful comment. Thank you so much for taking the time to let me know, it is well appreciated. 🙂
This is get your spatula out to get every last drop amazing…made it for dinner tonight and not one bite left!❤
Lori, I’m so glad you all liked this recipe! Your comment has me thinking this is on the menu for the weekend at my house again. Thanks for taking the time to comment. 🙂
I am so frustrated. All I wanted was a recipe for the Beef Pot Pie that I saw the picture of and had the ingredients listed but there were no instructions. All I keep getting is a recipe for a Beef Pot Pie which is different than the one I’m looking for.. the one I’m looking for doesn’t have mushrooms in it. Here is the ingredients I am looking for the recipe for:
Beef Pot Pie
Meat
1 (2 pound) boneless beef chuck-eye roast, trimmed and cut into 3/4-inch pieces, boneless
Produce
1 Bay leaf
3 Carrots
4 Garlic cloves
4 oz Mushrooms
1 Onion
1 cup Peas, frozen
1 1/2 tsp Thyme, fresh
Refrigerated
1 Egg, large
Canned Goods
2 cups Beef broth
2 tbsp Tomato paste
Condiments
1 tbsp Soy sauce
1 tbsp Worcestershire sauce
Baking & Spices
3 tbsp All-purpose flour
3 tbsp Olive oil or avocado oil
1 Salt and pepper
Bread & Baked Goods
1 (9-inch) store-bought pie dough round or your own made-from-scratch pie crust, store-bought
Beer, Wine & Liquor
1/2 cup Red wine, dry
More details from
Good Dinner Mom
I’d appreciate it if you could find and send me the recipe for this Beef Pot Pie
Shannon, I’m not sure if I understand your question. I looks like another site has featured my recipe and you have to find the cooking instructions by clicking the link to come to my site, as it appears you did. It also appears that the site featuring my recipe just organized my ingredient list by like-items for an easy shopping list. If they’re showing the picture of my beef pot pie, it does have mushrooms in it (as shown in the ingredient list you’ve given here). You could make my recipe and just leave out the mushrooms.
Sally, I made this recipe on my stove top and made a double batch like I do when making my chicken pot pies. However, it turned out more like a watery stew than the thick rich gravy that your photo shows. I simmered it on a medium low boil for close to 3 hours, and never got it to thicken. I had pre measured everything and wondered if you had any ideas. I love these pot pies and your recipe sounded best. Thanks, Katie.
Hi Katie, I’ve never had a problem with the filling not thickening and I’ve made it several times. I’ve always made it in my oven and as you can see by the comments, no one has mentioned having a problem getting the gravy to thicken so I can only guess it’s because you cooked it on your stove top. Maybe when it’s cooked in the oven and the heat is coming at it from all sides, it can thicken faster/easier. Sorry you had trouble with it. I hope you’ll try it again and make it as written then let me know if you have succcess.
Also, I’ve never made this in a double batch quantity so I’m not sure if that would matter either.
I love fall and winter so much, I made this today for Ohio’s first non-90-degree day in months. Wonderful flavors/recipe!
Couple changes:
I DID add a bottom pie crust to mine. I baked that bottom shell @ 350 for 10 minutes to create a nice base. I also used a 9″ corningware dish so the bottom crust gave it really nice, deep side crust- yum.
I didn’t have tomatoe paste and I actually really regret that…tried a little extra flour instead and while it tasted great still, I can’t totally see how the paste adds that needed zing.
I also swapped out rosemary flr thyme and that worked great. Adding a fresh sprig on top before serving totally made it look like Christmas…which I will DEFINITELY be doing 🙂
Great staple recipe, can’t wait to make it again! Thank you!!!!
Angie, thanks so much! I am with you and LOVE fall and winter. I’m hoping that yesterday was our last 90 degree day for the year and this recipe is a great one for cooler (or any) days. I do love the tang that the tomato paste adds and your use of thyme, especially as adornment on top sounds like the perfect finishing touch for Christmas. I’ll be trying that as well. I truly appreciate you taking the time to comment and especially to give your added tips. A bottom crust is a must-try for me next time. I’ve also had other readers ask about a bottom crust so now I know what to tell them and what method to use for myself, thanks to you. Have a great week and I hope you stop by again to try some other recipes.
Hi, I am making this today being it is rainy and cool here in Michigan. I am so excited to try it! I am however going to bake it in a cast iron skillet rather than a pie dish, I am also adding a bottom crust. Oh, and I have my grand daughter and she claims to not like pot pie, so this will be interesting! I’ll let you know how it turns out!
Elizabeth! I can’t wait to hear how this turns out with your changes and what a perfect meal for a rainy cool Michigan day. I’m honored that you chose my recipe to share with your granddaughther. Thank you.
I made this tonight and it was THE BEST beef pot pie I have ever made and enjoyed!! My husband wanted 3 servings p, but he couldn’t fit it in. My kids ate it too and enjoyed it! THANK YOU for this recipe!!
KyLee, that is such a great compliment. Thanks so much for taking the time to let me know and I’m glad it was such a success! 🙂
Amazing flavour. I had put surloin tips with 2 cups beef broth in the slow cooker early this morning and then found your recipe. I followed the recipe exactly, except how I cooked the beef. just wonderful, thank you!!
Andi, what a great idea. I’m going to add this cooking suggestion to the recipe. I’m so glad you liked it. Thanks for stopping by and taking the time to comment.
Thank you for this delicious recipe! I baked it last night, and refrigerated it to have tonight. How would you suggest reheating.
Hi Amanda, I would place it on a baking or cookie sheet in a preheated 325F degree oven and bake for approximately 30 minutes or until the center is completely warmed. You might want to place aluminum foil over the top of it for the first 20 minutes so the crust doesn’t burn. Thanks for your comment and I hope you like it! Have a great weekend.
This recipe is Amazing! I have made it twice now. It’s a little bit of work and definitely a weekend meal but worth every second. I may try turning the filing into a beef stew next time.
Dani, Thank you for making this recipe… twice! True, this isn’t something to just whip up on a weeknight but we love this for a Sunday meal ourselves. I really appreciate you taking the time to comment. 🙂
Wow! This was fantastic! I stumbled upon your blog and I and my family are so happy I did! Truly an excellent recipe! This was by far the BEST pot pie! I look forward to trying many more of your recipes! Thank you!
Jeff, you made my night! Thank you so much. Welcome and I look forward to having you visit and sharing more recipes with you. Let me know if you have any questions or want recommendations. Have a good night.
Hi Sally..i am not sure whether i can find the readymade dough here for the crust. How do i make the dough at home for the pie crust?
Hi Najib, There are several good recipes for pie crust online, but this recipe from Ina Garten is one of my favorite. Give this one a try. http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe.html
Do you think I would be as to replace the beef with ground beef? Wood I have to alter the recipe then?
Hi Jane, This recipe depends on the juice from braising the chuck roast beef so I can’t recommend it with confidence if you substitute ground beef. But if you decide to try it anyway, I would just brown your meat and then simmer the veggies with the beef on the stove top, adding at least 1 cup of beef broth before you do. Good luck and let me know if you try it with the ground beef.
I don’t have a dutch oven, just a regular glass baking dish, would that work?
Hi Jessica, do you have any other regular pot that can go from the stove top to the oven? If you need to cook it in something else on the stove and then pour the filling into the glass baking dish, I don’t see why it won’t work. But be sure to cover the dish with a lid if it comes with one, or aluminum foil otherwise. Hope this helps.
Hello, just wanted to say that I made this tonight for supper and it was really good!! I followed your directions and ingredients exactly. Great recipe, thanks for sharing. I will be making this again!!! 🙂
Could u do a bottom crust too or will filing make it soggy? Thanks.
Hi Emily, I’ve never made this one with a bottom crust, and I do fear it might get soggy. The meat filling is not particularly wet, but it could go either way. Sorry, I’m not very helpful here.
So after you put filling in pie plate and top with crust, it is baked at 400 degrees for 20 – 30 minutes, correct?
Correct. 🙂
This looks really tasty, I’ll be trying this next week. Just one question, I like to make meals ahead and freeze them for when I don’t feel like cooking, does this freeze well (post baking)?
Hi Annika, The meat/vegetable filling would freeze well to have on hand. Then you could defrost, cover with pie crust and bake. I wouldn’t recommend freezing the whole pie. Thanks for trying the recipe! 🙂
How detrimental is the bay leaf and thyme? I understand it’ll add flavor, but I don’t have either one on hand. This sounds amazing and I’m going to try it tomorrow either way!
Hi Misty, without the bay leaf and thyme, you might miss a bit of flavor, but I think it will still be fine without them. Thyme is kind of “peppery” so maybe just taste before baking and increase the black pepper in the recipe if need be. I hope you like it and thanks for trying the recipe!
Made pies and turned out super! We are in Wisconsin and do alot of hunting. I can a lot of our meat so I use canned venison and it rocked. Thanks for the recipe. I have also used squirrel and rabbit.
This sounds so good, I will have to try it soon. Just one question, at what point should the peas be added? I read through the instructions a couple times and didn’t see this mentioned.
Hi Mary, Thanks for calling this to my attention. I left that out by mistake. I’ve since gone in and made the correction for when to add the peas. Let me know what you think after you try it! 🙂