This beef pot pie is the epitome of rich, hearty comfort food! It’s the beefy kinda comfort food that my hubby asks for most often! He calls it “Man Pleasin’ Food!” Lol. I call it good old-fashioned deliciousness.
This pie reminds me of the type of savory pies my grandma and aunts used to make and serve at Sunday suppers.
I can’t tell how wonderful the filling of this pie is. It’s like the perfectly flavored beef stew only, slightly richer. The chunks of cooked beef are fork-tender and literally melt in your mouth. I love the blend of veggies. Mushrooms, onions, carrots, and peas. They seem to complement the beef perfectly. Top all of that with a buttery flakey crust and you have pot pie heaven!
This pot pie takes a bit of time to prepare. It’s not likely something I plan on whipping up on a hectic midweek night. If you’re looking for quick, easy pot pies, try my Bisquick chicken pot pie, impossible cheeseburger pie, or our Bisquick zucchini pie!
Much of the required time for making this pie is hands-off. Like simmering the beef until it’s tender, about 1 1/4 – 1 1/2 hours. After the pie is assembled it bakes for 30 minutes and cools for 20. So, all the steps add up, but this is worth every minute of time you put into it! My suggestion to you is to make 2 pies at the same time!
Try something completely different and new with my spaghetti pie next!!!
Let’s make this pie!!
Beef Pot Pie Ingredients
- Beef Chuck Eye Roast: This is a large primal roast that comes from the shoulder. It’s known for its rich and beefy flavor, has less intramuscular fat and connective tissue to trim away, so it’s easier to prep and is ideal for it’s ideal for slow roasting.
- Cremini Mushrooms: Cremini mushrooms are a brown version of the common white mushroom. They have an earthy flavor and a meaty texture. I love the added richness this variety brings to this dish. It complements the meat so well and adds a lovely layer of flavor!
- Red Wine: I only add a red wine I would drink. I never use “cooking wine” If you do not drink or cook with alcohol, please feel free to substitute it with beef broth.
- Better Than Bouillon: is one of my secret weapons in the kitchen. It’s a yummy paste full of concentrated flavor that takes the place of those salty bouillon cubes. Trust me on this one. Besides, it’s easier to measure.
- Salt & Pepper: The essential seasoning!
- Oil: Any Neutral flavored oil.
- Onion: I like the flavor of yellow onions in this recipe.
- Carrots: Adds a natural sweetness for balance.
- Tomato Paste: Adds great, concentrated tomato flavor without diluting the gravy in the pie.
- Garlic: Please use fresh garlic, not the already minced stuff in the jar, which totally ruins the flavor.
- Flour: All-purpose flour.
- Beef Broth: I opt for low sodium broth so that I can control the overall sodium in the finished dish.
- Soy Sauce: Adds great depth of flavor and enhances the beef flavor in the pie.
- Worcestershire Sauce: Adds great umami to the gravy.
- Sugar: Don’t skip this! It really balances out the flavors.
- Bay Leaf: Another ingredient that isn’t bold but don’t skip it. It adds a great nuances of herbal flavors.
- Peas: I love peas in this dish. That said, if you’re a pea hater, of course you can omit them!!!
- Thyme: This adds the best herbal flavor. Fortunately for me, I can grow it year-round where I live. My favorite type is the common English thyme. French thyme has a completely different taste, especially when dried.
- Egg: I use large eggs. This is used to create a beautiful golden crust!
What’s The Difference Between A Meat Pie And A Pot Pie?
In a meat pie, the pie is fully enclosed, with a top and bottom crust or a folded-over pastry, and the filling is thick, never soupy.
With a pot pie, there is generally just a pastry topping, and the filling below the topping is contained in a pie plate or other baking vessel. Because of this, the filling can be thinner and have more liquid than a meat pie. But remember, both are equally delicious!
Serving Recommendations
I love to serve this savory pie with something fresh and crispy! We love it with our 1905 salad, 7 layer salad, KFC coleslaw, strawberry spinach salad, or carrot salad. Of course, a side of biscuits or rolls like our Lion House rolls, cat head biscuits, butter swim biscuits, garlic and herb Parker House rolls, or crescent rolls are always a welcomed addition!
How To Make Beef Pot Pie
- Season the beef cubes with salt and pepper.
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Brown the beef in batches. Set aside.
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Saute the vegetables until softened. Scrape up any browned bits. Add tomato paste and garlic. Cook and stir.
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Pour in the wine and continue to cook until liquid is evaporated.
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Sprinkle flour over vegetables are stir to coat.
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Add broth, Better Than Bouillon and water, soy sauce, Worcestershire, bay leaf, and sugar until combined.
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Add browned and raw beef and bring to a simmer. Cover and place in the oven. Cook until beef is tender.
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Stir in peas and thyme.
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Brush the rim of the pie plate and the interior lip of the pie plate with egg.
- Place pie crust over the filling so dough.
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Make a hole in the center of the pie and cut slits around the hole. Brush the crust with the remaining egg, and add seasonings.
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Bake until the crust is golden brown.
***See the full instructions below.
Storing + Freezing +Make-Ahead
- How Long Can You Keep This In The Fridge? Meat pies can be stored in the fridge for 3-5 days. Just cover it with aluminum foil and tightly seal it with cling wrap.
- Can You Freeze This? Yes, store this old fashioned beef pot pie recipe like how you store it in the fridge. If properly stored, this pie can be stored in the freezer for 1-2 months.
- Make-Ahead Tips: You can make the filling ahead of time. Let it cool and store it in the fridge for 3-4 days. Then proceed to step 9.
- Food Safety: If you’d like more info on food safety check out this link.
More Beefy Recipes
- Beef Barley Soup
- Beef Stew
- Mississippi Pot Roast
- Slow Cooker Beef Stew
- Beef Noodle Soup
- Steak Chili
- Beef and Noodles
- Boneless Beef Short Ribs
- Guinness Beef Stew
- Vegetable Beef Soup
Hey Don’t Miss These Impossible Savory Pies!
- Ham And Swiss Pie
- Turkey Pot Pie
- Bisquick Impossible Taco Pie
- Bisquick Zucchini Pie
- Frito Pie
- Spaghetti Pie
- Cheddar Bay Biscuit Chicken Pot Pie
- Taco Pie
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Beef Pot Pie
Ingredients
- 2 1/2 pounds boneless beef chuck eye roast, trimmed and cut into 3/4 inch cubes
- salt
- black pepper
- 3-4 tablespoons vegetable oil
- 4 ounces cremini mushrooms, trimmed and quartered
- 1 onion chopped
- 2 carrots peeled and cut into 1/2-inch pieces
- 2 tablespoons tomato paste
- 1 tablespoon garlic minced
- 1/2 cup red wine
- 3 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 heaping tablespoon beef flavor Better Than Bouillon, dissolve in 1/4 cup boiling water
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire
- 1/2 teaspoon sugar
- 1 bay leaf
- 1 cup frozen petite peas
- 2 teaspoons fresh thyme, chopped
- 1 large egg
- 1 (9-inch) store-bought flat crust
Instructions
- Adjust oven rack to lower third position. Preheat oven to 350ºF (177ºC).
- Pat beef cubes (2 1/2 pounds) dry of any excess moisture with paper towels. Place cubes in a bowl and generously season cubes with salt and pepper.
- Heat 2 tablespoons of vegetable oil in a Dutch oven, over medium-high heat, just until smoking. Brown half the beef in batches, and make sure not to overcrowd the pan. Transfer the browned meat to the bowl with the raw cubes.
- Add the remaining 2 tablespoons oil to the Dutch oven and reduce heat to medium. Stir in mushrooms (4 ounces), onion (1), and carrots (2), and saute until vegetables are softened for about 5 minutes. Be sure to stir the bottom of the pan to scrape up any browned bits. Add tomato paste (2 tablespoons) and garlic (1 tablespoon) and cook, stirring constantly, until fragrant, about 30 seconds.
- Pour in the wine (1/2 cup) and continue to cook until liquid is evaporated for about 2 minutes. Sprinkle flour (3 tablespoons) over vegetables are stirred to coat. Cook for 1 minute, stirring constantly.
- Add broth (1 1/2 cups), Better Than Bouillon and water (1 heaping tablespoon dissolved in 1/4 cup boiling water), soy sauce (1 tablespoon), Worcestershire (1 tablespoon), bay leaf (1), and sugar (1/4 teaspoon) until combined. Add browned and raw beef and bring to simmer. Cover and place in the oven. Cook until beef is tender, about 1 1/4 - 1 1/2 hours.
- Take the filling out of the oven and increase the oven temperature to 400ºF (204ºC). Discard bay leaf. Stir in peas (1 cup) and 1 teaspoon chopped thyme. Taste the filling and adjust salt and pepper if needed. Let filling cool, uncovered, for 30 minutes, then pour the filling into the 9-inch deep-dish pie plate.
- Brush the rim of the pie plate and the interior lip of the pie plate with egg (1). Place pie crust over the filling so the dough overhangs the edges of the pie plate slightly. Fold the overhanging pie dough inward so the folded edge is flush with the inner edge of the pie plate. Crimp dough evenly around the edge of the pie using your fingers.
- Make a 1/2-inch hole in the center of the pie. Cut six 1/2-inch slits around the hole, halfway between the center and edge of the pie. Brush the crust with the remaining egg, then season with salt, pepper, and remaining 1/2 teaspoon chopped thyme.
- Place pie on a rimmed baking sheet and bake until crust is golden brown, about 30 minutes. Transfer pie to cooling rack and let cool for 20 minutes. Serve.
Nutrition
On your phone? Check the web story here.
Source: Slightly adapted from Cook’s Country
Delicious but no gravy base liquid from the recipe to enjoy. Only reason why it didn’t get 5 stars.
I plan to use leftover beef vegetable noodle soup as my filling, using 2 crusts in glass pie plates. I always pre heat to 425°, for 15 minutes to set the bottom crust, then lower to 325° for 30 – 45 minutes. I prefer to start with my filling at room temperature.
My Mom was the main pie baker in my family, and I learned at her elbow. She preferred 10 inch glass plates. Back in 1981, when she was still making her own crust, she had a rough time as our frigid Michigan winters started to warm, and be humid, making her crusts tear, and “A patched crust is a tough crust!” So, disgusted, she switched to the Pillsbury ready made crusts…. Something she admitted she NEVER thought she would do! I am looking forward to dinner tomorrow night, as much as I did making the Ox-tail soup!
I was hoping someone made this with a bottom and top pie crust. Thank you for this!
I made this with a bottom & top crust. I blind baked the bottom crust, then brushed egg whites onto it and baked it for 5 more minutes. After it cooled, I filled it with the filling and put the top crust in and baked it per the directions. It was delicious! I didn’t have any fresh thyme, so I used about a half teaspoon of dried thyme. It was the best beef pot pie ever! Also, I bought a sirloin roast instead of the chuck roast. The meat was melt in your mouth tender and delicious!
Thank you for the recipe!
This is my second time making this and it does not disappoint! Delicious!!
This was really good. Just know it is EXTREMELY rich !
Plan to pair with something to cut it.
Yaaay! Thank you so much, Chris 🙂
This is my go to beef recipe! I’ve only used ground beef because that is usually what I have. Half of the time I do add diced sweet potato and it is so good! I have also done gluten free crust on top and gluten free flour for the filling and it turns out great!
Yum! I like that you made a gluten-free version 🙂
Thank you for your positive feedback!
Can I add potatoes instead of the mushrooms? If so, when should I add the potatoes?
Potatoes sound delicious in this recipe! I haven’t made the recipe with potatoes so I can’t advise on on the necessary tweaks. As the potatoes cook, they will thicken the gravy in the pot pie so the liquid in the recipe may need to be adjusted.
Could you use a puff pastry instead of the pie crust ?
Hi, Kelly! I haven’t tried that, but I saw some use puff pastry. I think it’ll work. Enjoy, and let us know how it turns out 🙂
Hi. My dad is living with us now and is a picky eater so I was going to make him little pot pies if this and freeze it. Do you think once it thaws the cook time would be the same?
Hi, Monica. Start with 15 mins first, or until the crust is golden brown.
I made this yesterday, and was DELICIOUS! What is the reason for browning half of the meat? and can this be made with a bottom crust also, and if so, what changes would I need to make
Nancy
Hi Nancy. Browning only half the meat is enough to create the deep flavor and you don’t end up crowding the pan. Just how this recipe was developed and it sure works. Yes you can add a bottom crust but it’s tricky to get it crispy and not soggy.
I think for a bottom crust. You should preheat your sheet pan and line your pie dish with your bottom crust and pre bake,about 10 to 15 minutes. Then before filling with your beef mixture, after your crust has cooled down a little ,brush with an egg white. Bake your beef pie on your hot sheet pan.Hopefully this will prevent a soggy crust
The best beef pot pie we had!
Fantastic! Thank you so much, Elaine 🙂
I don’t know where to begin! I love this pie. My grandparents loved it too!! Thank you so much
I’m so happy this pie is a hit! Thank you for your positive review, Sharon 🙂
I’ll try this today so I can perfect it on Thanksgiving! Thank you
Thank you, Vicky! Let us know how it turns out.
I’ve got mine in the oven right now in the dutch oven, before I make it into a pie. My house smells sooo good!! I can’t wait to have it for dinner tonight.
Am I reading this right, you only brown half of the beef cubes?
Yes Ma’am!
Can you explain why you only brown 1/2 of the meat?
Thanks!
That’s just how this recipe was developed.