Beef Pot Pie
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Make the ultimate comfort food meal with this homemade Beef Pot Pie recipe. It’s a hearty dish, full of deep, rich flavors that will keep you coming back to this recipe again and again. The beef filling is tender and flavorful, while the puff pastry crust is crisp and buttery. It’s the perfect combination of textures and flavors to make an incredible meal!
Table of contents
I get asked a lot, “what’s your favorite recipe?” While that’s an almost impossible question to answer when you’re a food blogger that’s created over 1400 recipes, this beef pot pie definitely ranks somewhere in the top 10!
Yes, you read that right, this recipe is in the top 1% of my favorite recipes on the blog! Why do I love it so much? Let me count the ways! But let’s start with the beef filling. I basically took my incredible pot roast recipe, then made it into a pot pie filling. The depth of flavor is off the charts, and the slow braised beef is so incredibly tender!
Next up, we have the puff pastry crust. Now, what’s not to like about a puff pastry crust? It’s buttery, flakey, crispy, and the perfect vessel to hold all of the hearty beef filling. Basically it’s the perfect combination of taste and texture, and I’ll never not want this recipe for dinner every night!
The great thing about this recipe is that you can make a double or triple batch of the pie filling, then freeze it for later. This makes it so easy to whip up this beef pot pie in a fraction of the time, anytime!
Why you’ll love this recipe
- The rich flavors and tender beef in the pot pie filling. It’s thick, beefy and packed with layers of flavor!
- The buttery, flaky puff pastry crust on the top and bottom adds a great crispy texture to the pot pie. I know that there are a lot of crust options when it comes to pot pie, from a traditional pie crust, to biscuits, to crescent roll dough. But for me, there’s only one way to make a pot pie, and that’s with a puff pastry crust! The crispy crust pairs perfectly with the hearty filling.
- It’s the ultimate comfort food that will make you feel warm from the inside out!
Ingredients
- Beef chuck roast – the rich, beefy flavor of this cut adds great flavor to the pot pie. It’s also a great cut for braising into deliciously tender pieces of beef, which makes it perfect for this recipe. You can also use another cut of beef. A flat cut beef brisket, beef stew meat, or a bottom round roast will also work.
- Pot roast seasoning – click the link for my homemade seasoning. This is my secret ingredient for making incredibly flavorful pot roast and beef pot pie filling. It’s a delicious blend of 9 herbs and spices, including pantry staples like garlic powder, onion powder, salt, pepper, dried parsley and dried oregano. It’s easy to mix up in 5 minutes, and you can keep it in the pantry for up to 6 months, so you can make it ahead of time.
- Olive oil – or another neutral-flavored oil to sear the chuck roast and cook the vegetables.
- Onions – you’ll need one cup of yellow onions for this recipe, which is equal to about half of a large onion.
- Carrots – you’ll want to peel and dice about a half pound of whole carrots to get 1 cup of diced carrots for this recipe.
- Celery – same as the carrots, you’ll want to dice up about a half pound of celery to get 1 cup of diced celery for the pot pie filling.
- Garlic – I recommend fresh minced cloves for the best flavor.
- All-purpose flour – to thicken the pot pie filling.
- Beef broth – since this is the main ingredient used to braise the beef, I recommend purchasing, or making, a high-quality beef stock, or broth. Beef stock has a richer, deeper flavor than beef broth. I found this Custom Culinary Beef Base at a restaurant supply store in San Diego and am absolutely obsessed with it. If you would like to add another layer of flavor to the dish, you can replace one cup of the beef broth with stout beer or red wine.
- Tomato paste – since tomato paste is cooked down to a thick paste, it adds a wonderfully sweet and acidic umami flavor to the pot pie filling.
- Worcestershire sauce – this amazing condiment adds so much flavor to the beef filling. It’s sweet, salty, tangy and adds a wonderful layer of umami flavor to the dish. If you don’t have any Worcestershire sauce in the kitchen, you can use soy sauce instead.
- Fresh thyme – you can also use fresh rosemary sprigs if you prefer.
- Bay leaves – adding a couple of leaves to the cooking liquid before braising the beef will add another layer of flavor to the dish.
- Frozen peas – an optional addition to the pot pie filling after it’s slow braised in the oven. Peas are a traditional ingredient found in a pot pie and add a pop of colorful veggies to this beef pot pie.
- Puff pastry dough – you’ll find a box of this dough in the freezer section at the grocery store. Make sure to purchase a package that contains 2 sheets of puff pastry dough. Since the dough is frozen, you’ll want to remove it from the freezer before assembling the pot pie to let it thaw at room temperature for at least 30 minutes.
- Egg – combined with water to make an egg wash for the top puff pastry crust. This will help it turn a beautiful golden brown color in the oven.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Prepare the beef pot pie filling.
- Brown the beef. Dice the beef chuck roast into small ¾ inch pieces. Toss the pieces of beef with pot roast seasoning. Heat olive oil in a large oven-safe pot, or dutch oven, on the stove over medium-high heat. (I used a 7 quart dutch oven for this recipe.) Once the oil is hot, add the seasoned pieces of beef and cook until they’re browned on all sides, around 4-6 minutes. Use a slotted spoon to remove the beef from the pot and set it aside.
- Cook the veggies. Add more olive oil to the same pot, then add diced onions, carrots and celery. Cook for 5 minutes. Add minced garlic and cook for an additional minute. Pour ¼ cup beef broth into the pot to deglaze it. Stir to scrape up any browned bits from the bottom of the pan. Sprinkle flour over the vegetables in the pot and stir to combine. Cook for 1 minute, or until the flour starts to brown.
- Add beef broth and season. Pour more beef broth into the pot. Add tomato paste and Worcestershire sauce, and stir to combine everything. Turn the heat up to high and bring the broth to a boil.
- Add the beef back to the pot. Add fresh thyme sprigs and bay leaves. Cover the pot and transfer it to a preheated 350°F oven to slow braise for 90 minutes.
Assemble the pot pie.
- Bake the bottom crust. Roll out one sheet of the thawed puff pastry dough on a large cutting board. Dust it with flour, then use a rolling pin to roll it a bit thinner and into a square shape. Press the puff pastry dough into an 8 inch by 8 inch baking dish. Trim any excess pastry dough from around the edges of the baking dish. Use a fork to pierce the dough several times on the bottom and sides of the dough. Press a piece of aluminum foil on top of the dough in the baking dish. Place in a 400°F oven and bake for 25 minutes.
- Add the pot pie filling. After you’ve slow braised the filling for 90 minutes, remove it from the oven. Remove the lid and use kitchen tongs to remove the bay leaves and thyme sprigs. Stir in the frozen peas. Pour the filling into the baked bottom crust in the baking dish.
- Add the top crust. Dust the other sheet of thawed puff pastry dough with flour then use a rolling pin to roll it out. Lay it on top of the pot pie filling in the baking dish. Trim any excess dough that hangs over the edge. Use a small sharp knife to cut four two-inch diagonal slits in the top of the dough. Whisk an egg and water together in a small bowl, then use a pastry brush to brush it on top of the puff pastry dough.
- Bake the pot pie. Place the pot pie in a 400°F oven and bake for an additional 35 minutes, or until the top is golden brown. If you start to notice that the edges of the pot pie are turning dark brown, cover just the edges with aluminum foil for the remaining cook time. Remove from the oven and rest for 10 minutes before serving.
Recipe tips
- Keep the piece of foil that you used when baking the bottom crust. Cut out a square in the middle, then you can use the remaining foil to cover just the edges of the crust if they start to turn dark brown.
- Keep an eye on the pot pie when it’s in the oven. During the last 10-15 minutes, you might want to add the piece of foil around the edges. It’s always a good idea to peep in the oven a couple times to make sure the crust is the golden brown color you desire.
- Always bake the pot pie in the lower half of the oven. This will ensure even distribution of heat and will guarantee that the filling is warm and bubbly, while the puff pastry crust is brown and crispy.
- Do not try to make the pot pie with the puff pastry dough still frozen! The puff pastry will fall apart and will not bake properly. If you forget to thaw your puff pastry dough before starting the recipe, remove the dough from the package, set it on a floured cutting board and place it somewhere warm. If you have the stove or oven on, you can set it near there so that it will thaw quicker.
Make ahead and freezer tips
The pot pie filling can be made in advance and stored in the refrigerator or freezer. If you plan to make the pot pie in the next 5 days, store it in an airtight container in the fridge until you’re ready to assemble and bake the pot pie. I do not recommend assembling the beef pot pie ahead of time with the puff pastry dough. It will affect the final texture of the baked puff pastry crust.
The filling can also be stored in a freezer-safe bag in the freezer for up to 6 months. Before making the pot pie, I recommend defrosting the filling overnight in the refrigerator. You can then make the recipe exactly as instructed. Pre-baking the bottom puff pastry crust, adding the filling, then topping it with the remaining puff pastry crust and baking it for 35 minutes in the oven.
I like to make a double batch of the filling, make one pot pie, then freeze the other serving for later. To do this, simply click the 2X button in the recipe card below. The ingredient amounts in the recipe card will automatically update to reflect the new serving amounts. Once you’ve made a double batch of the filling, transfer half of it to a freezer-safe container. Make sure it’s cooled completely before sealing it and transferring it to the freezer for storage. Use the other half of the filling to make a pot pie immediately.
This pot pie recipe serves 4 people. If you want to bake two pot pies to serve 8 people, you can use a double batch of the filling immediately.
How to reheat leftovers
Leftover beef pot pie will stay good stored in the refrigerator for up to 5 days. You can reheat it in the microwave, oven or air fryer, however I recommend the oven or air fryer for the best texture.
To reheat the pot pie in the air fryer, you’ll want to first cut it into squares. Place one or two servings next to each other in an air fryer basket. Air fry at 400°F for 6-8 minutes, or until the pot pie is heated throughout.
When reheating the pot pie in the oven, place pieces of pot pie on a baking sheet. Loosely cover them with foil. Bake at 400°F for 15-20 minutes, or until the pot pie filling is warm throughout.
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Beef Pot Pie
Ingredients
- 2 pounds beef chuck roast, cut into ¾ inch pieces
- 2 tablespoons pot roast seasoning, click link for the recipe
- 3 tablespoons olive oil, divided
- 1 cup onions, diced
- 1 cup carrots, peeled and diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 cup frozen peas
- 17.3 ounce package puff pastry, 2 sheets – thawed
- 1 egg, whisked
- 1 tablespoon water
Instructions
Prepare the filling.
- Preheat the oven to 350°F and arrange a rack in the lower third of the oven.
- Slice the chuck roast into small cubes, then toss with the pot roast seasoning.
- Heat 2 tablespoons olive oil in a large pot, or dutch oven, on the stove over medium-high heat.
- Once the oil is hot, add the chuck roast and sear the pieces for about 4-6 minutes, or until browned on all sides. Use a slotted spoon to remove the beef from the pot and set it aside.
- Add the remaining 1 tablespoon olive oil to the pot. Add the onions, carrots, and celery, and cook for 5 minutes. Add the garlic and cook for an additional minute. Pour ¼ cup beef stock into the pot and stir to deglaze the bottom of the pan.
- Sprinkle the flour evenly over everything in the pot, stir to combine, and cook for 1 minute.
- Add the remaining 1 ¾ cup beef broth, 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce to the pot. Stir to combine everything, turn the heat on the stove up to high, and bring the broth to a boil.
- Add the seared pieces of beef back to the pot, along with the fresh thyme and bay leaves.
- Cover the pot with a lid, or tightly with a piece of aluminum foil, and transfer it to the oven for 90 minutes.
Assemble the pot pie.
- When the pot pie filling has 30 minutes left in the oven, remove the puff pastry dough from the freezer and let it thaw (out of the packaging) on the counter for 30 minutes.
- Remove the pot pie filling from the oven after 90 minutes. Remove the lid and use tongs to remove the bay leaves and thyme sprigs. Stir in one cup of frozen peas.
- Increase the oven temperature to 400°F.
- Unfold 1 puff pastry sheet on a lightly floured surface. Use a rolling pin to roll the pastry sheet into a 12-inch square.
- Press the pastry into an 8 inch x 8 inch square casserole dish.
- Trim any excess pastry that overlaps the outside of the casserole dish.
- Prick the pastry thoroughly with a fork on the sides and bottom.
- Place a piece of aluminum foil over the puff pastry dough in the baking dish and press down so that it covers the dough in the dish.
- Place in the oven and bake for 25 minutes. Remove from the oven and remove the aluminum foil.
- Spoon the beef mixture into the cooked puff pastry in the casserole dish.
- Unfold the remaining pastry sheet on a lightly floured surface and use a rolling pin to roll it out a little thinner. Lay it over the pot pie filling in the baking dish. Trim any excess dough that hangs out and over the baking dish. Use a sharp knife to cut four 2-inch diagonal slits in the top of the puff pastry dough.
- Whisk the egg and water together in a small bowl to make an egg wash.
- Brush the egg wash over the puff pastry dough.
- Place in the oven and bake for 35 minutes, or until the puff pastry crust is golden brown.
Notes
- Keep an eye on the pot pie when it’s in the oven. During the last 10-15 minutes, you might want to add the piece of foil around the edges. It’s always a good idea to peep in the oven a couple times to make sure the crust is the golden brown color you desire.
- Keep the piece of foil that you used when baking the bottom crust. Cut out a square in the middle, then you can use the remaining foil to cover just the edges of the crust if they start to turn dark brown.
- Always bake the pot pie in the lower half of the oven. This will ensure even distribution of heat and will guarantee that the filling is warm and bubbly, while the puff pastry crust is brown and crispy.
- The pot pie filling can be made in advance and stored in the refrigerator or freezer. If you plan to make the pot pie in the next 5 days, store it in an airtight container in the fridge until you’re ready to assemble and bake the pot pie. I do not recommend assembling the beef pot pie ahead of time with the puff pastry dough. It will affect the final texture of the baked puff pastry crust.
- The filling can also be stored in a freezer-safe bag in the freezer for up to 6 months. Before making the pot pie, I recommend defrosting the filling overnight in the refrigerator. You can then make the recipe exactly as instructed. Pre-baking the bottom puff pastry crust, adding the filling, then topping it with the remaining puff pastry crust and baking it for 35 minutes in the oven.
Nutrition Facts
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One Comment on “Beef Pot Pie”
This beef pot pie looks absolutely delicious! I love how comforting and hearty it seems, perfect for a cozy dinner. Can’t wait to try this recipe! Thanks for sharing!