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Beef Pot Pie

173 Comments

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I can’t think of any dish more appropriately labeled “comfort food” than Beef Pot Pie. Truly excellent pot pies are hard to come by but this method will deliver the most tender and deeply flavored beef pie recipe you’ve ever made. The filling is braised in the oven until the meat is melt-in-your-mouth tender, then topped with pie crust dough and returned to the oven. This finishes into one special dish that will have everyone saying “yu-um” with every bite.

The filling in this Beef Pot Pie recipe is guaranteed to create the best, most deep-flavored pot pie you've ever tasted. The ultimate comfort food meal.

 

The filling in this Beef Pot Pie recipe is guaranteed to create the best, most deep-flavored pot pie you've ever tasted. The ultimate comfort food meal.

Beef Pot Pie 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.

I highly recommend you read through the entire recipe before starting (a step we should do with every recipe, actually), then begin by having all your ingredients chopped and ready to go. 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.

Beef Pot Pie

Browning the vegetables makes a nice carmelization 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.

Beef Pot Pie Collage4

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.

Beef Pot Pie Collage3After 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.

Beef Pot Pie9

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. As many of you know, I am a true make-it-all-from-scratch kind of woman. But from time to time, I’ve used freezer pie crusts and have had successful results with them. Just do what’s easy for you.

The filling in this Beef Pot Pie recipe is guaranteed to create the best, most deep-flavored pot pie you've ever tasted. The ultimate comfort food meal.

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.

The filling in this Beef Pot Pie is guaranteed to create the best, most deep-flavored pot pie you've ever tasted. The ultimate comfort food meal.

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4.94 from 43 votes

Beef Pot Pie

This recipe does take a few hours to finish, but it's not hands-on the entire time. The filling is pre-baked to ensure the chuck roast pieces are super tender. A nice option here is to just cook half the beef in a skillet until browned and juicy. Then add it in with the rest of the beef before putting into dish and oven-baking.
Course Main Dish
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6
Calories 503
Author Good Dinner Mom

Ingredients 

  • 2 pounds boneless beef chuck-eye roast, trimmed and cut into 3/4-inch pieces
  • 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
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 2 Tablespoons tomato paste
  • 4 garlic cloves, minced
  • 1/2 cup dry red wine, or 1/2 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 1/2 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

  • Adjust oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 1/2 tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef. Note: you will not cook the remaining beef before placing in the pot pie. Cooking half the beef imparts some good flavor from braising but saves time not requiring all the beef to be browned before placing in the pie. It works, I promise.
  • Reduce heat to medium and add remaining 1 1/2 tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
  • Stir in wine (or water) and cook until evaporated, about 2 minutes. Stir in flour until the vegetables are well coated and cook for 1 minute. Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that have stuck to bottom of pan to incorporate into liquids. Add beef and bring to a simmer. Cover and transfer to oven. Cook until beef is tender, about 1 1/4 hours.
  • Remove filling from oven and taste the beef to make sure it's tender to your liking. If it tastes chewy, add 1/4 cup water, stir and return to oven for another 20-30 minutes. Once meat is tender, remove and then increase oven temperature to 400F degrees. If the meat mixture looks to need more "juice", then remove mixture from pot to a plate and add 1/4 to 1/2 cup water back to the Dutch oven and kind of tilt the pan to scrape off some of the crusty fond that's accumulated in the pot. This should create a thick meaty sauce to add into the meat mixture and thin it out a bit, plus it only adds to the flavor of the beef.
  • Discard the bay leaf and stir in the fresh thyme and add the peas. Taste the filling and add salt and pepper to taste at this time (up to 1 teaspoon salt and 1/2 teaspoon pepper).
  • Spray the bottom of a 9-inch deep-dish pie plate and add meat mixture to the dish.
  • Brush the rim and interior lip of the pie plate with egg (this will prevent the shell from sticking to the dish and cracking or breaking). Top the filling with pie dough so dough overhangs edges of pie plate only slightly. Fold overhanging pie down inward so folded edge is flush with inner edge of pie plate. Crimp dough evenly around edge of pie using your fingers.
  • Using a paring knife, cut a 1/2-inch hole in center of pie. Cut six 1/2-inch slits around the hole, halfway between center and edge of pie. Brush dough with remaining egg. Season the top of the dough with salt, pepper and remaining 1/2 teaspoon chopped thyme. Transfer pie to rimmed baking sheet and bake until crust is golden brown, 20-30 minutes.
  • Transfer pie to cooling rack and let cool for 15 minutes. Serve.
Nutrition Facts
Beef Pot Pie
Amount Per Serving
Calories 503 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 10g63%
Cholesterol 131mg44%
Sodium 808mg35%
Potassium 942mg27%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 5g6%
Protein 36g72%
Vitamin A 5420IU108%
Vitamin C 15.3mg19%
Calcium 69mg7%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe tested, changed and adapted from Cook’s Country.
The filling in this Beef Pot Pie recipe is guaranteed to create the best, deep-flavored pot pie you've ever tasted. The ultimate comfort food meal. #potpie #roastbeef

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Published on October 6, 2014

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    Recipe Rating




  1. Wilma Sinkey says

    February 20, 2021 at 6:10 PM

    what pie shell do you make

    Reply
    • Sally Humeniuk says

      February 20, 2021 at 11:25 PM

      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.

      Reply
  2. Peter Whitehead says

    February 15, 2021 at 5:01 PM

    5 stars
    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.

    Reply
    • Sally Humeniuk says

      February 16, 2021 at 9:24 AM

      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. 🙂

      Reply
  3. Irma says

    February 11, 2021 at 7:49 AM

    5 stars
    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 🙂

    Reply
    • Sally Humeniuk says

      February 11, 2021 at 1:14 PM

      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. 🙂

      Reply
  4. J Montoya says

    January 19, 2021 at 5:01 AM

    5 stars
    I use half of a slow cooked pot roast and it was amazing. Good recipe.

    Reply
  5. Andrea says

    December 30, 2020 at 9:49 AM

    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.

    Reply
    • Sally Humeniuk says

      December 30, 2020 at 11:55 AM

      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.

      Reply
    • Hanna Rebekah says

      February 11, 2021 at 4:59 PM

      5 stars
      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…?

      Reply
      • Sally Humeniuk says

        February 11, 2021 at 5:01 PM

        Hi Hanna,I used yellow. 🙂

        Reply
  6. Hobsanz says

    December 27, 2020 at 8:56 AM

    5 stars
    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.

    Reply
  7. Curtis says

    December 23, 2020 at 8:32 PM

    3 stars
    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.

    Reply
  8. Justin says

    December 19, 2020 at 7:36 PM

    5 stars
    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.

    Reply
    • Sally Humeniuk says

      December 20, 2020 at 9:58 AM

      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.

      Reply
  9. Marisa says

    December 17, 2020 at 10:10 AM

    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!

    Reply
    • Sally Humeniuk says

      December 19, 2020 at 4:30 PM

      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. 🙂

      Reply
  10. Sariina says

    November 22, 2020 at 3:49 AM

    5 stars
    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!

    Reply
    • Mimi says

      December 5, 2020 at 7:54 AM

      5 stars
      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.,

      Reply
  11. Suzanne Hunt says

    November 17, 2020 at 6:49 PM

    5 stars
    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.

    Reply
    • Sally Humeniuk says

      November 18, 2020 at 7:13 AM

      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. 🙂

      Reply
  12. Shane says

    November 14, 2020 at 12:50 PM

    5 stars
    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.

    Reply
    • Sally Humeniuk says

      November 17, 2020 at 7:27 AM

      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. 🙂

      Reply
  13. Felicia Thayer says

    November 6, 2020 at 9:54 AM

    5 stars
    Unbelievably delicious!

    Reply
    • Sally Humeniuk says

      November 9, 2020 at 7:13 AM

      Good morning, Felicia! I’m so glad you loved it. Thank you for taking the time to report back, have a wonderful week. 🙂

      Reply
  14. FELICIA Thayer says

    November 5, 2020 at 5:42 AM

    5 stars
    I am just about to make this for tonight’s dinner. I’m wondering how it reheats?

    Reply
    • Sally Humeniuk says

      November 5, 2020 at 6:38 AM

      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!

      Reply
  15. Sk says

    October 23, 2020 at 9:38 PM

    Hi
    I wanted to try this but what could I add besides beer or wine? Thank you

    Reply
    • Sally Humeniuk says

      October 26, 2020 at 7:42 AM

      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.

      Reply
  16. Beverly Hembree says

    October 21, 2020 at 3:10 PM

    5 stars
    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.

    Reply
    • Sally Humeniuk says

      October 26, 2020 at 7:47 AM

      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!

      Reply
  17. Brenda says

    October 16, 2020 at 10:10 AM

    Was wondering if this recipe could be made in advance and refrigerated until ready to cook ? Thx Brenda

    Reply
    • Sally Humeniuk says

      October 20, 2020 at 8:12 AM

      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.

      Reply
  18. Rebecca says

    September 28, 2020 at 10:49 AM

    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?

    Reply
    • Sally Humeniuk says

      September 29, 2020 at 7:57 AM

      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! 🙂

      Reply
  19. Mel says

    September 27, 2020 at 8:12 PM

    5 stars
    This recipe is amazing! This was my first time making beef pot pie and it exceeded expectations!!

    Reply
    • Sally Humeniuk says

      September 29, 2020 at 7:58 AM

      Thanks so much, Mel! I’m glad this was a good recipe for you. 🙂

      Reply
  20. Anndell McGuire says

    August 20, 2020 at 2:43 PM

    5 stars
    This is excellent! I added a lil more garlic and threw in a beef bullion cube. Thank you for sharing this recipe! 😊

    Reply
    • Sally Humeniuk says

      August 20, 2020 at 5:47 PM

      Thanks Anndell, glad you liked it!

      Reply
  21. Cathy Moline says

    August 8, 2020 at 10:23 PM

    5 stars
    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!!

    Reply
    • Sally Humeniuk says

      August 9, 2020 at 9:41 AM

      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. 🙂

      Reply
  22. Grace Doss says

    July 12, 2020 at 6:45 PM

    4 stars
    I liked it. I think the tomato paste made the sauce a little too sweet. But I’d make it again. Thank you!

    Reply
    • Sally Humeniuk says

      July 13, 2020 at 6:50 AM

      Thanks Grace! I appreciate your comment and glad you liked it.

      Reply
  23. SCV says

    June 7, 2020 at 1:29 AM

    Could this be made as a double crust pie? Hubby was asking . It really does look really good. 🙂

    Reply
    • Sally Humeniuk says

      June 7, 2020 at 9:30 AM

      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!

      Reply
  24. beverly says

    May 14, 2020 at 6:06 AM

    5 stars
    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!

    Reply
    • Sally Humeniuk says

      May 15, 2020 at 9:12 AM

      Beverly, you just made my entire weekend! Thanks for this awesome comment. 🙂

      Reply
  25. sue punches says

    May 8, 2020 at 11:31 AM

    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.

    Reply
    • Sally Humeniuk says

      May 9, 2020 at 8:12 AM

      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.

      Reply
  26. Amanda says

    May 7, 2020 at 10:57 AM

    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!?

    Reply
    • Sally Humeniuk says

      May 7, 2020 at 12:21 PM

      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. 🙂

      Reply
  27. Sheri says

    May 3, 2020 at 9:53 AM

    5 stars
    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!

    Reply
    • Sally Humeniuk says

      May 3, 2020 at 10:09 AM

      Wow, Sheri! This made my weekend. Thanks so much, I’m glad you liked it and love that you, like me, love to cook! 🙂

      Reply
  28. Jerry G says

    April 12, 2020 at 8:22 PM

    5 stars
    I used venison and beer instead of wine and it was incredible……great recipe…..well worth the effort…..makes 3 6 inch personal size….

    Reply
    • Sally Humeniuk says

      April 13, 2020 at 7:32 AM

      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!

      Reply
  29. Chantal says

    March 28, 2020 at 8:14 PM

    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

    Reply
    • Sally Humeniuk says

      March 28, 2020 at 8:23 PM

      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.

      Reply
  30. Angela says

    March 13, 2020 at 12:27 PM

    5 stars
    I want to try this recipe tomorrow. May I ask why you only brown half of the beef ?

    Reply
    • Sally Humeniuk says

      March 13, 2020 at 2:10 PM

      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. 🙂

      Reply
      • Mike says

        April 3, 2020 at 1:58 PM

        5 stars
        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.

        Reply
        • Sally Humeniuk says

          April 5, 2020 at 5:24 PM

          Wow, Mike! Thanks for taking the time to comment here and I’m glad you had the time to languish over the recipe.

          Reply
  31. Teresa says

    March 7, 2020 at 6:54 PM

    5 stars
    My husband says these are the best beef pot pies he has ever had….which speaks volumes….he has had many.

    Reply
    • Sally Humeniuk says

      March 13, 2020 at 11:33 AM

      Teresa, This comment made my day! Tell your husband thanks so much. I really appreciate it!

      Reply
  32. Shannon says

    February 20, 2020 at 12:22 PM

    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?

    Reply
    • Sally Humeniuk says

      February 20, 2020 at 3:15 PM

      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!

      Reply
  33. Amanda Cheetham says

    February 15, 2020 at 1:23 AM

    5 stars
    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!

    Reply
    • Sally Humeniuk says

      February 19, 2020 at 9:52 PM

      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.

      Reply
  34. Rae says

    February 13, 2020 at 1:58 PM

    What kind of pie crust was used?

    Reply
    • Sally Humeniuk says

      February 14, 2020 at 8:21 AM

      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.

      Reply
  35. Lara says

    December 20, 2019 at 8:51 AM

    5 stars
    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!

    Reply
    • Sally Humeniuk says

      December 20, 2019 at 9:17 AM

      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.

      Reply
      • Chris says

        December 21, 2019 at 5:30 PM

        5 stars
        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!

        Reply
        • Sally Humeniuk says

          December 23, 2019 at 7:59 AM

          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.

          Reply
  36. Jim Havlinek says

    October 19, 2019 at 8:35 PM

    5 stars
    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.

    Reply
  37. Laure Felts says

    September 24, 2019 at 5:31 PM

    5 stars
    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.

    Reply
    • Sally Humeniuk says

      September 25, 2019 at 9:50 AM

      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!

      Reply
  38. Brian says

    April 15, 2019 at 7:38 AM

    5 stars
    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.

    Reply
    • Sally Humeniuk says

      April 16, 2019 at 8:17 PM

      Thanks so much, Brian! Your comment has me craving this again 😉

      Reply
    • Jim Havlinek says

      October 19, 2019 at 8:39 PM

      5 stars
      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.

      Reply
      • Sally Humeniuk says

        October 21, 2019 at 11:29 AM

        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. 🙂

        Reply
  39. Marcia Lindemann says

    March 9, 2019 at 8:08 PM

    Can I make ahead? Or freeze?

    Reply
    • Sally Humeniuk says

      March 9, 2019 at 8:11 PM

      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.

      Reply
  40. Holly says

    March 8, 2019 at 10:21 PM

    5 stars
    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?

    Reply
    • Sally Humeniuk says

      March 9, 2019 at 1:42 PM

      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!

      Reply
    • CardRx says

      November 2, 2019 at 8:42 AM

      5 stars
      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.

      Reply
  41. Coral says

    January 28, 2019 at 2:16 AM

    5 stars
    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)

    Reply
    • Sally Humeniuk says

      January 28, 2019 at 2:15 PM

      Thank you Coral! I’m so glad you liked the recipe and really appreciate you taking the time to comment. It means a lot. 🙂

      Reply
  42. Glenna says

    January 11, 2019 at 3:55 PM

    5 stars
    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.

    Reply
    • Sally Humeniuk says

      January 12, 2019 at 1:34 PM

      Glenna! This comment made my weekend, thank you so much. <3 <3 <3

      Reply
  43. Sarah says

    November 13, 2018 at 1:30 AM

    5 stars
    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!!

    Reply
    • Sally Humeniuk says

      November 13, 2018 at 3:25 PM

      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.

      Reply
  44. Nichole says

    November 9, 2018 at 5:02 PM

    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

    Reply
    • Sally Humeniuk says

      November 9, 2018 at 5:30 PM

      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.

      Reply
      • Shani says

        November 16, 2019 at 6:34 AM

        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!

        Reply
        • Sally Humeniuk says

          November 19, 2019 at 8:13 AM

          Thanks Shani! I’m so glad you like the recipe and appreciate you taking the time to come by and comment.

          Reply
  45. Lucille Gans says

    October 23, 2018 at 9:44 AM

    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.

    Reply
    • Sally Humeniuk says

      October 23, 2018 at 4:13 PM

      Thanks Lucille! You made my day with this nice comment. I’m so glad you liked the Beef Pot Pie recipe. 🙂

      Reply
  46. Tia says

    October 10, 2018 at 10:15 PM

    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?

    Reply
    • Sally Humeniuk says

      October 11, 2018 at 1:35 AM

      Hi Tia, This would be fabulous with a drop-biscuit topping. I’d just bake until the biscuits are done.

      Reply
  47. Andrea Ellis says

    September 30, 2018 at 2:29 AM

    5 stars
    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.

    Reply
    • Sally Humeniuk says

      September 30, 2018 at 9:55 PM

      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. 🙂

      Reply
  48. Kelly Cz says

    September 10, 2018 at 12:57 AM

    5 stars
    Unbelievably good. Made this for the first time today. It definitely won’t be the last. Thanks for a fabulous recipe!

    Reply
    • Sally Humeniuk says

      September 10, 2018 at 2:05 PM

      Thanks Kelly! I’m glad you liked it and appreciate you taking the time to comment. It means a lot. 🙂

      Reply
  49. Julie says

    June 19, 2018 at 10:59 PM

    5 stars
    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.

    Reply
    • Sally Humeniuk says

      June 19, 2018 at 11:57 PM

      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.

      Reply
  50. Judy Gauthier says

    February 2, 2018 at 4:54 PM

    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?

    Reply
    • Sally Humeniuk says

      February 2, 2018 at 5:28 PM

      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.

      Reply
  51. Kasey j says

    January 14, 2018 at 3:21 AM

    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!

    Reply
    • Sally Humeniuk says

      January 14, 2018 at 5:46 AM

      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.

      Reply
  52. Debbie Carpan says

    January 9, 2018 at 12:12 AM

    5 stars
    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!!

    Reply
    • Sally Humeniuk says

      January 9, 2018 at 2:52 AM

      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.

      Reply
  53. :Laura says

    December 27, 2017 at 12:34 PM

    5 stars
    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!

    Reply
    • Sally Humeniuk says

      December 28, 2017 at 12:26 AM

      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!

      Reply
  54. Kerri says

    November 13, 2017 at 3:49 PM

    5 stars
    This was amazing! You were right – no leftovers.

    Reply
    • Sally Humeniuk says

      November 14, 2017 at 2:03 PM

      Hi Kerri, Thanks for stopping by to back up my “no leftovers” promise. 🙂

      Reply
  55. Laurie says

    October 17, 2017 at 12:46 AM

    Could you add some diced potatoes to this recipe?

    Reply
    • sally says

      October 17, 2017 at 3:36 AM

      Hi Laurie, Absolutely add some diced potatoes. I’d put them in at the same time as the carrots.

      Reply
  56. Michael says

    May 29, 2017 at 2:16 AM

    Awesome recipe.

    Reply
  57. kay stevens says

    April 6, 2017 at 8:04 PM

    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?

    Reply
    • Sally says

      April 6, 2017 at 11:23 PM

      Hi Kay, This recipe could easily be divided between individual pies. You could cover extra pies with plastic wrap and freeze for future use.

      Reply
  58. Pauline says

    March 21, 2017 at 7:24 AM

    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.

    Reply
    • Sally says

      March 21, 2017 at 11:47 AM

      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. 🙂

      Reply
  59. Norli says

    February 26, 2017 at 9:26 PM

    HI Sally,

    Is there a different in taste if we use water or the red wine?

    Reply
    • Sally says

      February 27, 2017 at 6:16 AM

      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.

      Reply
  60. Samantha says

    January 7, 2017 at 1:04 PM

    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?

    Reply
    • Sally says

      January 7, 2017 at 1:56 PM

      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.

      Reply
  61. Lucille says

    December 3, 2016 at 7:54 AM

    Could you tell me the name of the wine you used please?

    Reply
    • Sally says

      December 3, 2016 at 9:56 AM

      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.

      Reply
  62. Margaret McGill says

    October 11, 2016 at 8:47 AM

    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 ??

    Reply
    • Sally says

      October 11, 2016 at 9:12 AM

      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. 🙂

      Reply
  63. Lori says

    October 5, 2016 at 6:04 PM

    This is get your spatula out to get every last drop amazing…made it for dinner tonight and not one bite left!❤

    Reply
    • Sally says

      October 6, 2016 at 7:27 AM

      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. 🙂

      Reply
  64. Shannon Cranmer says

    September 16, 2016 at 1:44 PM

    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

    Reply
    • Sally says

      September 17, 2016 at 9:27 AM

      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.

      Reply
  65. Katie Massengill says

    August 31, 2016 at 1:12 PM

    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.

    Reply
    • Sally says

      August 31, 2016 at 4:43 PM

      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.

      Reply
    • Sally says

      August 31, 2016 at 4:44 PM

      Also, I’ve never made this in a double batch quantity so I’m not sure if that would matter either.

      Reply
  66. Angie says

    August 21, 2016 at 7:45 PM

    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!!!!

    Reply
    • Sally says

      August 22, 2016 at 7:23 AM

      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.

      Reply
  67. Elizabeth Grupa says

    July 30, 2016 at 11:28 AM

    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!

    Reply
    • Sally says

      July 30, 2016 at 7:02 PM

      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.

      Reply
  68. KyLee says

    March 29, 2016 at 6:42 PM

    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!!

    Reply
    • Sally says

      March 29, 2016 at 8:12 PM

      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! 🙂

      Reply
  69. Andi says

    March 13, 2016 at 4:08 PM

    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!!

    Reply
    • Sally says

      March 13, 2016 at 8:12 PM

      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.

      Reply
  70. Amanda Johnson says

    January 22, 2016 at 3:40 PM

    Thank you for this delicious recipe! I baked it last night, and refrigerated it to have tonight. How would you suggest reheating.

    Reply
    • Sally says

      January 22, 2016 at 6:59 PM

      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.

      Reply
  71. Dani says

    January 9, 2016 at 4:52 AM

    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.

    Reply
    • Sally says

      January 9, 2016 at 7:28 AM

      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. 🙂

      Reply
  72. Jeff says

    December 15, 2015 at 8:37 PM

    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!

    Reply
    • Sally says

      December 15, 2015 at 9:57 PM

      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.

      Reply
  73. Najib says

    November 11, 2015 at 5:26 PM

    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?

    Reply
    • Sally says

      November 11, 2015 at 10:21 PM

      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

      Reply
  74. Jane says

    November 8, 2015 at 8:15 PM

    Do you think I would be as to replace the beef with ground beef? Wood I have to alter the recipe then?

    Reply
    • Sally says

      November 8, 2015 at 9:28 PM

      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.

      Reply
  75. Jessica says

    October 16, 2015 at 4:44 PM

    I don’t have a dutch oven, just a regular glass baking dish, would that work?

    Reply
    • Sally says

      October 16, 2015 at 7:45 PM

      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.

      Reply
  76. Stephanie says

    September 20, 2015 at 6:26 PM

    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!!! 🙂

    Reply
  77. Emily says

    March 7, 2015 at 8:20 PM

    Could u do a bottom crust too or will filing make it soggy? Thanks.

    Reply
    • Sally says

      March 7, 2015 at 11:15 PM

      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.

      Reply
  78. Rose says

    January 29, 2015 at 3:10 PM

    So after you put filling in pie plate and top with crust, it is baked at 400 degrees for 20 – 30 minutes, correct?

    Reply
    • Sally says

      January 29, 2015 at 3:57 PM

      Correct. 🙂

      Reply
  79. Annika says

    December 19, 2014 at 9:53 AM

    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)?

    Reply
    • Sally says

      December 19, 2014 at 10:47 AM

      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! 🙂

      Reply
  80. Misty says

    October 21, 2014 at 4:08 PM

    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!

    Reply
    • Sally says

      October 21, 2014 at 4:23 PM

      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!

      Reply
    • Aimee says

      October 20, 2019 at 3:07 PM

      5 stars
      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.

      Reply
  81. Mary says

    October 6, 2014 at 5:40 PM

    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.

    Reply
    • Sally says

      October 6, 2014 at 6:05 PM

      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! 🙂

      Reply

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